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- 4 boneless, skinless chicken thighs - 1 pound Brussels sprouts, trimmed and halved - 1 cup cherry tomatoes, halved The main ingredients in this dish create a great mix of flavors. Chicken thighs stay juicy and tender. Brussels sprouts add a nice crunch and earthiness. Cherry tomatoes bring a sweet burst of flavor. The combination makes each bite a delight. - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano The marinade is where the magic happens. Balsamic vinegar gives a tangy kick. Honey balances it with sweetness. Garlic adds depth, while olive oil helps make everything juicy. Oregano offers a hint of herbiness that ties it all together. Letting the chicken soak in this mixture enhances the flavor. - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Seasoning with salt and pepper is key. It draws out the flavors in the chicken and veggies. Fresh basil leaves add a pop of color and brightness when you serve. Just sprinkle them on top right before serving to impress your guests. First, we need to set the right temperature. Preheat your oven to 425°F (220°C). This heat helps the chicken and veggies cook just right. Next, let’s make the marinade for our chicken thighs. In a large bowl, whisk together: - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste Add the chicken thighs to the bowl. Make sure each piece is well coated in the marinade. Let them sit for about 15 to 20 minutes. This step adds great flavor! Now it's time to prep our veggies. Start with the Brussels sprouts. Trim off the ends and cut them in half. This helps them roast evenly. Next, grab your cherry tomatoes and cut them in half as well. This will let their juices mix with the other flavors. Take a large sheet pan and arrange the halved Brussels sprouts and cherry tomatoes in a single layer. Drizzle them with olive oil and sprinkle salt and pepper on top. Toss everything to coat well. Now, make some space in the center of the pan. Lay the marinated chicken thighs in that spot. Pour any leftover marinade over both the chicken and veggies. Now, it’s time to roast everything! Place the sheet pan in the preheated oven. Roast for about 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The Brussels sprouts will become tender and caramelized. When it’s done, remove the pan from the oven and let it sit for a few minutes. This helps the juices settle. If you like, add fresh basil leaves on top before serving to make it look even better! How long to marinate chicken? Marinate the chicken for 15 to 20 minutes. This time lets the flavors soak in well. You can even marinate it longer in the fridge, up to overnight, for a deeper taste. Adjusting sweetness and flavor If you like it sweeter, add more honey. For a tangier kick, increase the balsamic vinegar. Always taste the marinade before adding the chicken. This way, you can tweak it to your liking. How to know when chicken is done? Use a meat thermometer to check the chicken. It should reach 165°F (75°C). If you don’t have one, cut into the chicken. If the juices run clear, it’s done. Tips for roasting vegetables perfectly Cut the Brussels sprouts and tomatoes evenly. This ensures they cook at the same rate. Add a bit of olive oil, salt, and pepper for flavor. Stir them halfway through cooking to avoid burning. Pairing with sides This dish goes great with rice or a simple salad. You can also serve it with crusty bread to soak up the juices. Best ways to serve the dish Serve the chicken and veggies right from the pan for a family-style meal. Garnish with fresh basil if you like. It adds a nice touch and color to the dish. {{image_2}} You can switch up the veggies in this dish. If you don't like Brussels sprouts, try broccoli or green beans. Both work great. You can also mix in bell peppers for some color and crunch. If chicken thighs aren't your favorite, you can use chicken breasts instead. Just remember to adjust the cooking time. Breasts cook faster than thighs. You could also try turkey thighs for a different flavor. To boost flavor, add spices like paprika or cumin. These spices add warmth and depth. Fresh herbs like thyme or rosemary can also add a nice touch. You can toss them in with the marinade for extra flavor. For a twist on the marinade, try adding soy sauce or mustard. A splash of orange juice can bring a sweet and tangy note. These small changes make a big difference in taste. Want to make this dish low-carb? Skip the honey and use a sugar substitute. You can also add more non-starchy veggies for fiber. Cauliflower is a great option that fits well. If you have dietary restrictions, you can make this dish gluten-free. Just ensure your balsamic vinegar is gluten-free. For dairy-free diets, this recipe is already safe and delicious! To store leftovers, let the dish cool first. Place the chicken and vegetables in an airtight container. This keeps them fresh and prevents odors. I suggest using glass containers. They are sturdy and help keep your food safe. You can freeze both cooked and uncooked versions of this dish. For cooked chicken, let it cool down and pack in freezer bags. Remove as much air as possible. This prevents freezer burn. For uncooked chicken, marinate it, then freeze. Just remember to thaw it in the fridge before cooking. When reheating, do so slowly. Use the oven or a microwave. Make sure the chicken reaches 165°F (75°C) again. This keeps it safe to eat. In the fridge, this dish stays fresh for about 3 to 4 days. Always check for signs of spoilage. If you see mold or an off smell, it’s best to throw it away. Fresh chicken should never have a slimy texture. Trust your senses; when in doubt, discard it. Yes, you can use other meats. Pork tenderloin is a great choice. It cooks fast and absorbs flavors well. You might also try turkey breast for a leaner option. If you prefer beef, use flank steak cut into strips. Just adjust the cooking time to make sure it’s fully cooked. This dish pairs well with many sides. Here are some tasty options: - Quinoa for a healthy grain. - Garlic bread for a nice crunch. - A fresh green salad with a light vinaigrette. - Mashed potatoes for comfort. - Rice pilaf for a fragrant side. Mix and match to find your favorite combo! Yes, this recipe is great for meal prep. Here are some tips: - Marinate chicken the night before for better flavor. - Cook a double batch and store extra portions. - Use airtight containers to keep meals fresh. - Reheat in the oven or microwave when ready to eat. With these tips, you can enjoy this dish all week! This recipe showcases tasty chicken thighs baked with Brussels sprouts and cherry tomatoes. You learned how to marinate with balsamic, honey, and garlic. I shared tips for perfecting the marinade, cooking times, and serving ideas. Feel free to switch up the veggies or adjust flavors. Enjoy leftovers in your fridge, or freeze for later meals. This dish is simple, healthy, and good for your table anytime. Give it a try and make it your own!

Sheet-Pan Balsamic Chicken with Brussels Sprouts

Looking for a delicious and easy weeknight dinner? Try this Sheet-Pan Balsamic Chicken with Brussels Sprouts! Juicy chicken thighs marinated in a flavorful balsamic mixture, roasted alongside tender Brussels sprouts and sweet cherry tomatoes create a one-pan meal that’s both satisfying and simple to make. Perfect for busy evenings, this recipe will surely impress. Click through to explore the full recipe and get cooking!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound Brussels sprouts, trimmed and halved

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

2 tablespoons honey

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, whisk together the balsamic vinegar, honey, minced garlic, olive oil, dried oregano, salt, and pepper.

      Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for about 15-20 minutes while you prepare the vegetables.

        On a large sheet pan, arrange the halved Brussels sprouts and cherry tomatoes. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

          Make space in the center of the pan and lay the marinated chicken thighs in the designated spot.

            Pour any remaining marinade over the chicken and vegetables.

              Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the Brussels sprouts are tender and caramelized.

                Remove the pan from the oven and let it sit for a few minutes before serving.

                  Garnish with fresh basil leaves if desired.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4