Balsamic Glazed Chicken Thighs Sheet Pan Delight

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 0.25 cup balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 0.5 teaspoon salt
• 0.25 teaspoon freshly cracked black pepper
• 2 cups Brussels sprouts, halved
• 1 piece red bell pepper, sliced
• 1 medium red onion, sliced into wedges
• 2 tablespoons olive oil
• 0 to taste fresh basil, for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper until well combined.
3. Place the chicken thighs in a large zip-top bag or a bowl. Pour half of the balsamic marinade over the chicken, making sure each piece is coated. Reserve the other half for later. Let the chicken marinate for at least 30 minutes in the refrigerator (or up to overnight for more flavor).
4. On a large baking sheet, toss the Brussels sprouts, red bell pepper, and red onion with olive oil, salt, and pepper until evenly coated.
5. Remove the chicken from the marinade and place it on the baking sheet, nestling it among the vegetables.
6. Roast everything in the preheated oven for 25-30 minutes, or until the chicken's internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy. Stir the vegetables halfway through to ensure even cooking.
7. In the last 5 minutes of cooking, brush the reserved balsamic marinade over the chicken to create a glossy glaze.
8. Once cooked, let the sheet pan sit for a few minutes. Garnish with fresh basil before serving.