Roasted Chicken and Vegetables

Name: Roasted Chicken and Vegetables
Ingredients: 4 Open Nature Air Chilled Chicken Thighs; 2 tablespoons soy sauce; 1 tablespoon orange marmalade; 1 tablespoon fresh lemon juice; 1 ½ teaspoons fresh ginger; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 8 slices Open Nature Uncured Bacon (uncooked, and you'll reserve the bacon grease); 2 tablespoons reserved bacon grease; 3 tablespoons olive oil; 3 1/2 teaspoons freshly chopped thyme; 3/4 teaspoon kosher salt; 1/2 teaspoon pepper; 1 pound butternut squash (cut into 1-inch pieces); 16 ounces Brussels sprouts (outer leaves and ends removed, cut in half); 1 large red onion (cut into 1-inch pieces); 8.8 ounces O Organics Organic Rice & Vegetables; 1/4 cup pomegranate arils (for garnish, if desired)

"This Roasted Chicken and Vegetables recipe is made with chicken thighs, Fall flavors and sprinkled with bacon for an easy weeknight dinner...."

INGREDIENTS

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4 Open Nature Air Chilled Chicken Thighs

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2 tablespoons soy sauce

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1 tablespoon orange marmalade

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1 tablespoon fresh lemon juice

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1 ½ teaspoons fresh ginger

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1/2 teaspoon kosher salt

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1/4 teaspoon black pepper

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8 slices Open Nature Uncured Bacon (uncooked, and you'll reserve the bacon grease)

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2 tablespoons reserved bacon grease

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3 tablespoons olive oil

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3 1/2 teaspoons freshly chopped thyme

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3/4 teaspoon kosher salt

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1/2 teaspoon pepper

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1 pound butternut squash (cut into 1-inch pieces)

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16 ounces Brussels sprouts (outer leaves and ends removed, cut in half)

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1 large red onion (cut into 1-inch pieces)

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8.8 ounces O Organics Organic Rice & Vegetables

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1/4 cup pomegranate arils (for garnish, if desired)

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