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- 4 boneless, skinless chicken thighs - 1 pound Brussels sprouts, trimmed and halved - 1 large 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 freshly cracked black pepper, to taste For this dish, the main ingredients shine. Chicken thighs bring juicy flavor. Brussels sprouts add a crisp texture. Red onion gives a sweet touch. This trio makes a wonderful base. The marinade uses simple yet powerful flavors. Balsamic vinegar adds tang and depth. Honey brings a sweet balance. Olive oil helps keep everything moist. Garlic gives a warm aroma. Each ingredient works together for a tasty mix. For seasoning, dried thyme and oregano offer earthy notes. Salt and pepper enhance all flavors. Together, these ingredients create a delightful dish. You will love how they blend in the oven. - Preheat the Oven: Set your oven to 425°F (220°C). This heat is perfect for roasting. - Make the Marinade: In a small bowl, mix balsamic vinegar, honey, olive oil, minced garlic, dried thyme, dried oregano, and a pinch of salt and pepper. Whisk until smooth and thick. - Coat the Chicken Thighs: Place the chicken thighs in a bowl or bag. Pour half of the marinade over the chicken. Make sure every piece is coated well. - Recommended Marinating Time: Let the chicken sit for 15 minutes at room temperature. For more flavor, refrigerate it up to 4 hours. - Tossing Brussels Sprouts and Onions: In another bowl, take the halved Brussels sprouts and onion wedges. Pour the rest of the marinade on them. Toss until coated evenly. - Arranging on the Baking Sheet: Line a large baking sheet with parchment paper. Place the marinated chicken in the center. Spread the Brussels sprouts and onions around the chicken. - Baking Time and Temperature: Put the baking sheet in your preheated oven. Bake for 25 to 30 minutes. The chicken should reach 165°F (75°C), and the sprouts should be tender and caramelized. - Checking for Doneness: Use a meat thermometer to check the chicken. Make sure it’s fully cooked before serving. - Resting the Dish: After baking, take the sheet out of the oven. Let the chicken and vegetables rest for about 5 minutes. This helps keep them juicy. - Garnishing Tips: If you like, sprinkle crumbled feta cheese on top for extra flavor. The cheese adds a nice creamy touch to the dish. - How to Achieve Perfectly Roasted Chicken To get juicy chicken, choose boneless, skinless thighs. They are more tender than breasts. Marinate them well with the balsamic mix for strong flavor. Use a high oven temperature of 425°F. This helps brown the chicken and adds texture. Cook until the internal temperature hits 165°F. A meat thermometer makes this easy. - Ensuring Crispy Brussels Sprouts For crispy Brussels sprouts, trim and halve them evenly. Toss them in the same marinade as the chicken. Spread them in a single layer on the baking sheet. Avoid crowding; this keeps moisture down and allows for good browning. Watch them closely in the last few minutes of baking. They should be golden and crispy. - Alternatives for Chicken Thighs If you want a different meat, chicken breasts work well, too. You can also try turkey thighs for a leaner option. For a vegetarian twist, use firm tofu or tempeh. Just ensure to adjust the cooking time for any substitutions. - Other Vegetables to Use Brussels sprouts are great, but you can mix in other veggies. Try carrots, bell peppers, or zucchini. These can add color and flavor. Just make sure they cut to similar sizes for even cooking. - Best Sides to Pair with Your Dish This dish pairs well with rice or quinoa. Both can soak up the balsamic sauce nicely. A fresh salad adds a nice crunch. Consider a simple green salad or a grain-based salad for more texture. - Wine Pairing Tips A light red wine, like Pinot Noir, works well here. It complements the balsamic flavors. If you prefer white, a dry Sauvignon Blanc suits the dish too. Enjoying it with your meal can enhance the flavors even more. {{image_4}} Adding spices can change the taste of your dish. Try a pinch of smoked paprika or red pepper flakes for warmth. For a fresh twist, include herbs like basil or parsley. Creamy sauces can also add richness. Consider a drizzle of yogurt or a light cream sauce after baking. These can enhance the flavor and texture of your meal. If you want a low-carb option, swap out some veggies. Use zucchini, cauliflower, or asparagus instead of Brussels sprouts. Adjust the marinade too by reducing honey or using a sugar-free sweetener. This keeps the dish tasty while lowering carbs. You can mix in other proteins for variety. Try adding shrimp or salmon for a seafood twist. If you want a vegetarian option, substitute the chicken with chickpeas or tofu. This keeps the dish hearty and filling, while still being easy to make. - Refrigeration Tips: Place any leftover chicken and Brussels sprouts in a shallow, airtight container. Make sure to cool them to room temperature first. Store them in the fridge for up to 3 days. This keeps the flavors fresh and safe to eat. - Freezing Options: You can freeze leftovers, too! Pack the chicken and veggies in a freezer bag. Squeeze out as much air as possible. They can last up to 3 months in the freezer. Thaw them in the fridge before reheating. - Best Methods for Chicken: For chicken, the oven is best. Preheat it to 350°F (175°C). Place the chicken on a baking sheet and heat for about 15 minutes. This keeps it juicy and tasty. - Keeping Brussels Sprouts Fresh: To reheat Brussels sprouts, use a skillet. Heat a little olive oil over medium heat. Add the sprouts and cook for about 5 minutes, stirring often. This keeps them crispy. - How Long to Keep in Fridge: In the fridge, your dish is good for 3 days. After that, it might lose its taste and texture. - Signs of Spoilage: Look for a bad smell, slimy texture, or any discoloration. If you see these signs, it’s best to throw it away. Eating spoiled food can make you sick. You can tell the chicken is done when it reaches 165°F (75°C) inside. Use a meat thermometer for accuracy. The juices should run clear, and the meat should feel firm. Cut into the thickest part to check for pinkness. If there is no pink, it’s ready! Yes! You can marinate the chicken a few hours in advance. This helps the flavor develop. You can also chop the veggies the night before. Store everything in separate containers in the fridge until you are ready to cook. If you need a swap, try red wine vinegar or apple cider vinegar. Both give a nice tang. You can also mix in a bit of honey for sweetness. This will help mimic the flavor of balsamic vinegar. Yes, this recipe is gluten-free! All the ingredients used, like chicken, veggies, and spices, are naturally gluten-free. Just check any added ingredients, like feta, to make sure they are also gluten-free. To add heat, sprinkle red pepper flakes on the chicken and veggies before baking. You can also add a dash of hot sauce to the marinade. For more flavor, try adding chopped fresh jalapeños or a spicy mustard to the mix! This post covered a delicious meal featuring chicken thighs and roasted veggies like Brussels sprouts and red onion. We explored the marinade and seasoning that enhance the flavors. You learned step-by-step cooking tips and how to store leftovers properly. Remember, you can adjust ingredients and try new flavors too. Enjoy your cooking journey and make this dish your own!

Sheet-Pan Balsamic Chicken & Brussels Sprouts

Discover the mouthwatering flavors of Sheet-Pan Balsamic Chicken & Brussels Sprouts Delight! This easy recipe brings together succulent chicken thighs, caramelized Brussels sprouts, and sweet onion, all drizzled with a homemade balsamic marinade. Perfect for a hassle-free dinner, this dish is delicious and visually stunning. Click through to explore the full recipe and impress your loved ones with this delightful meal!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound Brussels sprouts, trimmed and halved

1 large 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 freshly cracked black pepper, to taste

Optional: 1/4 cup crumbled feta cheese for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot enough for a perfect roast.

    Make the Marinade: In a small mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried thyme, dried oregano, and a pinch of salt and pepper until the mixture is well combined and slightly thickened.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable plastic bag. Pour about half of the marinade over the chicken, making sure each piece is completely coated. Let it marinate at room temperature for 15 minutes, or for deeper flavor, refrigerate for up to 4 hours.

        Prepare the Vegetables: While the chicken marinates, take another bowl and toss the halved Brussels sprouts and onion wedges with the remaining marinade until well coated.

          Arrange on Baking Sheet: Line a large baking sheet with parchment paper for easy cleanup. In the center of the sheet, arrange the marinated chicken thighs, while placing the Brussels sprouts and onion wedges around them in a single layer to ensure even cooking.

            Bake to Perfection: Transfer the baking sheet to the preheated oven. Bake for 25 to 30 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the Brussels sprouts are tender and exhibit a lovely caramelization.

              Rest and Garnish: Once cooked, carefully remove the baking sheet from the oven. Allow the chicken and vegetables to rest for about 5 minutes. If using, sprinkle crumbled feta cheese over the warm dish for an added burst of flavor.

                Serve and Enjoy: Dish out the vibrant sheet-pan creation onto plates, savoring the rich colors and enticing aromas. Serve hot, and enjoy the delightful combination of flavors!

                  Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 4