Roasted Chicken with Vegetables and Balsamic Glaze
Roast Chicken Thighs with some delicious root vegetables, cooked all together on one sheet pan. Then drizzle with a gorgeous balsamic glaze. Dinner is SERVED!
Servings 4
Calories 651kcal
Ingredients
- 1 pound Brussels Sprouts
- 1.5 pound sweet potatoes
- 1 large red onion
- 2 large parsnips
- 4 chicken thighs
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
BALSAMIC GLAZE
- ½ cup balsamic vinegar
- 3 tablespoons honey or maple syrup
Instructions
- Heat the oven to 425°F.
- Cut off the ends of 1 pound Brussels Sprouts and pull off any yellow leaves.
- Peel 1.5 pound sweet potatoes, and cut into ½ inch rounds. Peel 1 large red onion and cut into chunks.
- Peel 2 large parsnips and cut in half lengthwise (do in quarters if they are especially large)
- Arrange vegetables and 4 chicken thighs on a large sheet pan, and drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
- Roast for 35-45 minutes, rotating the sheet pan one time during cooking.
- Remove from oven and drizzle with Balsamic Glaze.
- Devour.
FOR THE BALSAMIC GLAZE
- In a small saucepan, add ½ cup balsamic vinegar and 3 tablespoons honey and heat over medium until bubbles appear.
- Turn the heat down to medium-low and allow to simmer for about 10 minutes until the liquid reduces by half.
- Cool, and use as above.
Nutrition
Calories: 651kcal | Carbohydrates: 79g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 226mg | Potassium: 1612mg | Fiber: 13g | Sugar: 32g | Vitamin A: 25075IU | Vitamin C: 115.7mg | Calcium: 159mg | Iron: 4.6mg
