Ingredients
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1.5 lbs boneless, skinless chicken thighs (or breasts)
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1 lb Brussels sprouts, trimmed and halved
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1/3 cup balsamic vinegar
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2 tbsp honey (or maple syrup)
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3 cloves garlic, minced
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2 tbsp olive oil
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1 tsp dried thyme
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
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In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, thyme, salt, and pepper.
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Place the chicken thighs and halved Brussels sprouts on the prepared sheet pan.
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Pour the balsamic glaze over the chicken and sprouts. Toss well to coat everything evenly. Arrange the chicken and sprouts in a single layer.
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Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the Brussels sprouts are tender and caramelized around the edges.
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Optional: For a thicker glaze, transfer the pan juices to a small saucepan and simmer for 2-3 minutes until slightly reduced.
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Garnish with fresh parsley before serving. Serve immediately.
Notes:
Notes
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Chicken Thighs vs. Breasts: Chicken thighs are more forgiving and stay juicier. If using breasts, check for doneness 5-10 minutes earlier.
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Even Cooking: Make sure the Brussels sprouts are similar in size and cut in half for even roasting.
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Single Layer: Avoid overcrowding the pan to ensure the vegetables roast instead of steam.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free