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For this dish, you need a few key items. Here’s what to gather: - 4 bone-in, skin-on chicken thighs - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons Dijon mustard - 2 cloves garlic, minced - 2 cups Brussels sprouts, halved - 1 red bell pepper, sliced - 1 medium red onion, sliced into wedges These main ingredients form the heart of your meal. The chicken thighs are juicy and tender, while the veggies add color and crunch. The right spices make all the difference. You will need: - 1 teaspoon dried oregano - 1 teaspoon thyme - 1/2 teaspoon salt - 1/4 teaspoon freshly cracked black pepper - 2 tablespoons olive oil These seasonings bring out the flavors of the chicken and veggies. They add depth and a bit of warmth to the dish. To make your meal look even better, consider these garnishes: - Fresh basil Adding fresh basil not only makes the dish pop but also adds a fresh flavor. It’s a simple touch that makes a big impact. Now you've got everything you need for Balsamic Glazed Chicken Thighs. Each ingredient plays a role in creating a delicious meal that is perfect for any night of the week. Start by preheating your oven to 425°F (220°C). This step is key for getting that crispy skin on the chicken thighs. In a small bowl, mix the following ingredients: - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons Dijon mustard - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon thyme - 1/2 teaspoon salt - 1/4 teaspoon freshly cracked black pepper Whisk these together until smooth. This marinade will add rich flavor to the chicken. Take 4 bone-in, skin-on chicken thighs and put them in a large zip-top bag or bowl. Pour half of the balsamic marinade over the chicken. Make sure all pieces are coated well. Save the other half for later. Let the chicken marinate for 30 minutes in the fridge. For extra flavor, marinate it overnight. On a large baking sheet, toss 2 cups of halved Brussels sprouts, 1 sliced red bell pepper, and 1 medium red onion (sliced into wedges) with 2 tablespoons of olive oil, salt, and pepper. Make sure every vegetable is coated evenly. This will enhance their flavor as they roast. Remove the marinated chicken from the bag. Place the chicken on the baking sheet, nestled among the vegetables. This helps all the flavors mix while cooking. Roast the sheet pan in the oven for 25-30 minutes. Check that the chicken’s internal temperature reaches 165°F (75°C). The skin should turn golden brown and crispy! Stir the vegetables halfway through to ensure they cook evenly. In the last 5 minutes of cooking, take the reserved balsamic marinade and brush it over the chicken. This creates a lovely glaze that adds shine and flavor. After baking, let the sheet pan cool for a few minutes. Garnish the dish with fresh basil for a pop of color and taste. You can serve it directly from the sheet pan or on a platter. Drizzle any remaining glaze over the chicken and vegetables for extra flavor. Enjoy your meal! To make the glaze shine, use the reserved marinade. Brush it on the chicken in the last 5 minutes of cooking. This adds flavor and creates a sticky, beautiful finish. For an extra layer of taste, try adding a pinch of chili flakes to the glaze. This gives it a slight kick. Cook the chicken thighs for 25 to 30 minutes at 425°F (220°C). Make sure the internal temperature hits 165°F (75°C). This ensures the chicken is safe to eat and juicy. Use a meat thermometer for the best results. Check the vegetables too; they should be tender and golden. If you don’t have balsamic vinegar, red wine vinegar works well too. Honey can be swapped for maple syrup for a different sweetness. You can use any chicken part, but thighs stay moist. For veggies, feel free to use carrots or zucchini instead of Brussels sprouts. Start by marinating the chicken first. This allows the flavors to soak in. While it marinates, prep the veggies. Toss them with olive oil, salt, and pepper. Make sure everything is ready before you start cooking. This keeps your cooking time short and stress-free. {{image_2}} You can change up the veggies in this dish. Try using: - Carrots, cut into sticks - Broccoli florets - Cauliflower, cut into small pieces - Zucchini, sliced into rounds - Sweet potatoes, cubed These veggies add color and flavor. They also roast well, just like Brussels sprouts and bell peppers. The balsamic glaze is tasty, but you can mix it up! Here are some fun ideas: - Use apple cider vinegar instead of balsamic. This gives a fruity twist. - Swap honey for maple syrup for a different sweetness. - Try adding soy sauce for a savory depth. - Use fresh herbs instead of dried for a bright flavor. Experimenting with marinades makes each meal unique. Do you like heat in your food? You can spice it up! Here’s how: - Add red pepper flakes to the marinade for a kick. - Use spicy mustard instead of Dijon for more heat. - Toss in sliced jalapeños with your veggies. If you prefer mild, just leave out the spicy elements. The dish still tastes great! Adjust flavors to fit your taste buds. To store leftovers, let the chicken cool first. Place the chicken and vegetables in an airtight container. Make sure to cover it well. Store it in the fridge for up to four days. This keeps the flavors fresh and tasty for your next meal. To reheat, preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Heat for about 15-20 minutes, or until warm. This method keeps the chicken skin crispy. You can also use a microwave but this may make the skin soft. If you want to freeze the dish, let it cool completely. Place the chicken and veggies in a freezer-safe bag or container. It can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best results. Yes, you can use boneless chicken thighs. They will cook faster. Just check the internal temperature. It should reach 165°F (75°C). Adjust the cooking time to about 20-25 minutes. This change keeps the dish juicy and tasty. Balsamic glazed chicken thighs pair well with many sides. You can serve them with: - Rice or quinoa - Mashed potatoes - A fresh green salad - Roasted sweet potatoes These sides balance the rich glaze and add color to your plate. You should marinate chicken for at least 30 minutes. For best flavor, aim for 1 to 8 hours. If you marinate too long, the chicken might become too soft. Always keep it in the fridge while marinating. Yes, this recipe is great for meal prep. You can cook a batch and store it. Just keep the chicken and veggies in airtight containers. They will stay fresh in the fridge for up to 4 days. Reheat when ready to enjoy! This article covered how to make balsamic glazed chicken thighs. We explored key ingredients, spices, and garnishes needed. You learned step-by-step instructions, tips for perfecting the glaze, and variations for different tastes. Proper storage and reheating methods were also discussed. In summary, this dish is easy and flavorful. It works for any meal and is great for leftovers. Try it out for a tasty dinner option that everyone will love. Enjoy cooking!

Balsamic Glazed Chicken Thighs Sheet Pan

Delight your taste buds with this easy and delicious Balsamic Glazed Chicken Thighs Sheet Pan recipe! With juicy chicken thighs marinated in a sweet and tangy balsamic mixture, paired with vibrant roasted vegetables, it's a perfect weeknight meal. Simple to prepare and bursting with flavor, this dish will impress everyone at the dinner table. Click through for the full recipe and bring this tasty dish to your home! #SheetPanDinner #ChickenRecipes #HealthyEating #EasyMeals
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup balsamic vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon thyme

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

2 cups Brussels sprouts, halved

1 red bell pepper, sliced

1 medium red onion, sliced into wedges

2 tablespoons olive oil

Fresh basil, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Make the Marinade: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, oregano, thyme, salt, and pepper until well combined.

      Marinate the Chicken: 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).

        Prepare the Vegetables: On a large baking sheet, toss the Brussels sprouts, red bell pepper, and red onion with olive oil, salt, and pepper until evenly coated.

          Arrange on Sheet Pan: Remove the chicken from the marinade and place it on the baking sheet, nestling it among the vegetables.

            Bake: 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.

              Glaze the Chicken: In the last 5 minutes of cooking, brush the reserved balsamic marinade over the chicken to create a glossy glaze.

                Garnish and Serve: Once cooked, let the sheet pan sit for a few minutes. Garnish with fresh basil before serving.

                  - Prep Time: 15 mins | Total Time: 1 hr | Servings: 4

                    Presentation Tips: Serve directly from the sheet pan or on a platter, ensuring each plate has a piece of chicken and a generous portion of roasted vegetables. Drizzle any remaining glaze over the top for added flavor.