1-First: preheat the oven to 450 degrees Fahrenheit. In a gallon-size resealable bag, combine 2 tablespoons of olive oil, 1 1/2 tablespoons red wine vinegar, 3 cloves of minced garlic (about 1 tablespoon), and 1 tablespoon each of minced fresh thyme, sage, and rosemary.

2-Next: add the 5 bone-in, skin-on chicken thighs (6-7 oz each) to the bag, season with salt and pepper to taste, seal it, and massage to coat evenly. Let it rest while you prepare the other ingredients. On an 18 by 13-inch rimmed baking sheet, arrange 1 large sweet potato (about 16 oz) chopped into 3/4-inch cubes and unpeeled, 1 pound Brussels sprouts sliced in halves, 2 medium apples of a sweet variety cored and sliced into 3/4-inch thick half moons, and 2 shallot bulbs peeled and sliced about 1/4-inch thick.

3-Then: drizzle the remaining 2 tablespoons olive oil over the vegetables and apples, season with salt and pepper to taste, and toss to coat evenly before spreading into an even layer. Place the marinated chicken thighs on top of the vegetable and apple mixture and separate the 4 slices of smoked bacon chopped into 1-inch pieces if they are stuck together, then sprinkle them over the mixture.

4-Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender and golden. If desired, broil for a few minutes at the end to achieve a more browned and crispy chicken skin, then garnish with 2 tablespoons of chopped parsley if desired, and serve warm. This method ensures everything cooks together perfectly for a delicious result.