Ingredients:
6 bone-in, skin-on chicken thighs
1/4 cup honey
2 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic, minced
1 lb baby potatoes, halved
1 cup Brussels sprouts, halved
2 large carrots, sliced
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Prepare the marinade: In a small bowl, whisk together honey, balsamic vinegar, olive oil, garlic, thyme, salt, and pepper.
Marinate the chicken: Place the chicken thighs in a large bowl and pour half of the honey balsamic mixture over them. Toss to coat evenly, then set aside to marinate for 15-20 minutes.
Prepare the vegetables: In a separate bowl, toss the baby potatoes, Brussels sprouts, and carrots with the remaining honey balsamic mixture. Spread the vegetables in an even layer on the sheet pan.
Add the chicken: Place the marinated chicken thighs on top of the vegetables, skin-side up.
Roast: Bake for 35-40 minutes, or until the chicken is golden and crispy and the vegetables are tender. If you prefer extra crispy chicken, broil for the last 3-5 minutes.
Serve: Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 480 kcal per serving
