Crispy Baked Chicken with Brussels Sprouts and Apples

Hi friends! It's been a long time since I've shared a recipe. Life has been busy, ya know? My three kids keep me on my toes as it is, then tack on working two jobs (I am a coach at Trebel Wellness and a project manager to boot) and attempting to have a semblance of a social life and I'm a busy woman.

But today is your lucky day because I've found some time to share this delicious and healthy recipe with you. It is delicious in all the ways you want it to be: crispy chicken skin and bacon (I mean who can say no to that?!), sweet apples, tangy mustard.... Even the kids gobbled this recipe up (once I gave them the rundown of exactly what they were eating, because they can't ever just try something without 4,000 questions first)! Also, it's healthy in all the ways you want it to be: Paleo, low-carb, gluten free and packed with nutritional benefits like fiber, vitamin K and vitamin C from the brussels sprouts and apples. So dig in!

Want more information about nutrition and diet plans that will support living a great life? Check out this nutrition blog post written by Trebel Wellness that gives a great overview of what you want in your diet (meat, vegetables, nuts and seeds, some fruit) and what you don't want in your diet (starchy carbs and sugar).

Crispy Baked Chicken with Brussels Sprouts and Apples

Cooking spray
4 pounds chicken thighs (bone in, skin on) - about 8-10 chicken thighs
4 slices bacon, chopped into small pieces
Salt and pepper, to taste
2 red apples, sliced into about 8 wedges each
1 pound brussels sprouts
2 cups chicken stock (low sodium)
3 teaspoons whole grain mustard
1 teaspoon thyme
Pinch of crushed red pepper flakes (optional)

Preheat oven to 425 degrees. Spray a slotted roasting pan or cookie sheet topped with an oven-safe cooling rack with cooking spray. (Basically you want the drippings from the chicken to be able to drain down so that the chicken stays crispy and isn't boiling in the drippings). Place the chicken on the pan and spray again with cooking spray and season with salt and pepper. Put the chicken in the oven and set timer for 30 minutes.

In a large skillet, cook the 4 chopped slices of bacon over medium heat until crisp; remove bacon and place on a paper towel and reserve the drippings in the skillet. Add the apple slices and saute for about 5 minutes then remove from the pan. Add the brussels sprouts and saute for about 10 minutes until browned. Add the chicken stock, mustard, salt and pepper, thyme, and crushed red pepper flakes (if desired). Bring to a simmer and cover the pan. Cook for about 5-10 more minutes until the brussels sprouts are tender and the sauce is slightly thickened. Add the apples back in.

Check the chicken. If done (175 degrees internal temperature and no longer pink at the bone), remove it from the oven. If not done, keep in oven and check every few minutes.

To serve, top a heaping spoonful of brussels and apples with a crispy piece of chicken and sprinkle some bacon on top.

Nutrition info for Crispy Baked Chicken with Brussels Sprouts and Apples