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- 4 boneless, skinless chicken thighs - 1 pound Brussels sprouts, trimmed and halved - 1 red onion, sliced into wedges - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste Gather these ingredients to create a tasty meal. The chicken thighs provide a juicy base. Brussels sprouts add a nice crunch and flavor. The red onion gives sweetness and depth to the dish. To make the marinade, you'll need balsamic vinegar, honey, olive oil, and garlic. This mix brings a tangy and sweet flavor. The dried thyme and oregano add an herby note. Don’t forget salt and pepper to enhance all the tastes. This simple list of ingredients makes cooking easy and fun. You can find most of these items in your pantry or local store. Enjoy the process of cooking! 1. Preheating the oven: Start by preheating your oven to 425°F (220°C). This high heat gives a nice crisp to the chicken and veggies. 2. Preparing the marinade: In a small bowl, mix balsamic vinegar, honey, olive oil, minced garlic, thyme, oregano, salt, and pepper. Whisk it well until it blends nicely. This marinade adds rich flavor to the dish. 1. How to coat the chicken: Take the chicken thighs and place them in a large bowl or a resealable bag. Pour half of the marinade over the chicken. Make sure each piece is fully coated. 2. Suggested marinating times: Let the chicken marinate for at least 15 minutes. If you have more time, marinate for up to 4 hours in the fridge. This gives a deeper flavor that makes a big difference. 1. Arranging chicken and vegetables: On a large baking sheet, lay the marinated chicken thighs in the center. Arrange the Brussels sprouts and onion wedges around them in a single layer. This helps everything cook evenly. 2. Baking time and temperature tips: Bake in the preheated oven for 25 to 30 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The Brussels sprouts should be tender and caramelized. Cooking them together creates a great balance of flavors. To get the best roast from your chicken and Brussels sprouts, set your oven to 425°F (220°C). This high heat helps caramelize the veggies and cook the chicken through. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). The Brussels sprouts should be tender and have a nice golden color. You can boost the flavors with extra spices. Try adding paprika or crushed red pepper for some heat. Fresh herbs like rosemary or parsley can also add a nice touch. For a creamy finish, sprinkle crumbled feta cheese on top right before serving. It adds a salty bite that pairs well with the balsamic glaze. One common mistake is overcrowding the pan. If the chicken and veggies are too close, they will steam instead of roast. Make sure everything is in a single layer. Another mistake is not marinating long enough. For the best flavor, let the chicken sit in the marinade for at least 15 minutes, but if you can, aim for 4 hours in the fridge. This allows the flavors to soak in deeply. {{image_2}} You can easily change the main protein in this dish. Instead of chicken thighs, try chicken breasts for a leaner option. Pork also works well here; it adds a nice twist to the flavors. For the veggies, Brussels sprouts are great, but you can switch them out. Carrots add a sweet crunch. Zucchini brings a fresh taste and cooks quickly. Feel free to mix and match! If you need this dish to be gluten-free, you are in luck. All the main ingredients are gluten-free. Just ensure your balsamic vinegar is also gluten-free. For a dairy-free version, skip the feta cheese. You can try using a dairy-free alternative or just enjoy it without cheese. The flavors shine through without it! Pair your meal with sides for a balanced plate. Rice or quinoa works well. Both add fiber and help soak up the tasty balsamic sauce. If you have leftovers, don’t worry! They store well. You can enjoy them cold in a salad or warm them up for another meal. The flavors only get better with time! To keep your Sheet-Pan Balsamic Chicken & Brussels Sprouts fresh, store leftovers in an airtight container. Place them in the fridge right after the meal. They will stay good for up to three days. If you want to store them longer, freezing is a great option. Separate the chicken and vegetables into single servings. Use freezer bags or containers to prevent freezer burn. They can last up to three months in the freezer. When you're ready to enjoy leftovers, the oven is best for reheating. Preheat it to 350°F (175°C). Place the chicken and Brussels sprouts on a baking sheet. Heat for about 15-20 minutes, or until hot. You can also use the microwave for a quicker option. Place your meal in a microwave-safe dish. Heat it in short bursts, stirring in between. This helps it heat evenly. In the refrigerator, your leftovers last about three days. If you freeze them, they can last up to three months. Always check for any changes in smell or color before eating. For the best taste, try to eat them sooner rather than later. To check if the chicken is done, use a meat thermometer. The safe internal temperature for chicken is 165°F (75°C). Insert the thermometer into the thickest part of the thigh, avoiding bone. If it reads 165°F, the chicken is safe to eat. The meat should also look white and the juices should run clear. Yes, you can prep this dish ahead of time. Marinate the chicken for at least 15 minutes for great flavor. For a deeper taste, marinate for up to 4 hours in the fridge. You can also chop the Brussels sprouts and onion in advance. Just keep them in the fridge until you are ready to cook. This dish pairs well with many sides. Here are some ideas: - Rice: White or brown rice works nicely. - Quinoa: A healthy option that adds protein. - Mashed Potatoes: Creamy potatoes balance the dish's flavors. - Salad: A light green salad adds freshness. - Crusty Bread: Perfect for soaking up the balsamic sauce. Feel free to mix and match these options to suit your taste! This dish combines simple ingredients like chicken, Brussels sprouts, and a tangy marinade. I showed you how to prepare, marinate, and bake it perfectly. You also learned tips for roasting and fixing common mistakes. Want to switch things up? I provided ideas for variations and even storage tips. Enjoy creating this tasty meal. It's easy, fun, and sure to impress your family and friends. Happy cooking!

Sheet-Pan Balsamic Chicken & Brussels Sprouts

Discover the delicious flavors of Sheet-Pan Balsamic Chicken & Brussels Sprouts with this simple recipe! Perfect for busy weeknights, this one-pan meal combines tender chicken thighs and roasted Brussels sprouts with a tangy balsamic glaze. Enjoy easy prep and clean-up while impressing your family with a healthy, flavorful dish. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound Brussels sprouts, trimmed and halved

1 red onion, sliced into wedges

1/4 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Optional: 1/4 cup crumbled feta cheese for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, thyme, oregano, salt, and pepper to create the marinade.

      Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over the chicken, ensuring it's evenly coated. Allow to marinate for at least 15 minutes (or up to 4 hours in the fridge for a deeper flavor).

        While the chicken is marinating, prepare the Brussels sprouts and onion. In a separate bowl, toss the Brussels sprouts and onion wedges with the remaining marinade.

          On a large baking sheet, arrange the marinated chicken thighs in the center and the Brussels sprouts and onion wedges around them in a single layer.

            Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and slightly caramelized.

              Once cooked, remove from the oven and let it rest for a few minutes. If desired, sprinkle crumbled feta cheese over the dish before serving.

                Serve hot and enjoy the vibrant flavors!

                  Prep Time: 15 min | Total Time: 45 min | Servings: 4