Description
Juicy chicken thighs roasted on a single sheet pan with a flavorful glaze of balsamic vinegar, honey, garlic, and thyme, paired with vibrant vegetables, making for an easy and delicious weeknight meal.
Ingredients
Chicken
- 6 chicken thighs
Vegetables
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
Glaze
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Prepare Glaze: In a bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, thyme, salt, and pepper to create a flavorful glaze.
- Toss Vegetables: Place the sliced carrots, halved Brussels sprouts, and sliced red onion in a large bowl and toss with half of the glaze until evenly coated. Spread the vegetables out on a sheet pan.
- Coat Chicken: Use the remaining glaze to coat the chicken thighs thoroughly. Arrange the coated chicken thighs on the same sheet pan with the vegetables, ensuring they are spaced out for even cooking.
- Roast: Place the sheet pan in the oven and roast for 30 to 35 minutes, or until the chicken thighs are cooked through and reach an internal temperature of 165°F (74°C). Vegetables should be tender and caramelized.
Notes
- For added variety, try swapping or adding sweet potatoes or green beans to the vegetable mix.
- Line the sheet pan with foil for easier cleanup after roasting.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
