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- 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced into strips - 1 medium red onion, cut into thick slices - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in the dish. If you want to switch out the chicken, try chicken breasts or even tofu for a vegetarian option. For the veggies, feel free to swap Brussels sprouts with green beans or broccoli. The balsamic vinegar gives a sweet and tangy taste, but you can use red wine vinegar if you need a different flavor. Honey adds sweetness, but maple syrup works too. This dish serves four people and is wholesome. Each serving has about: - Calories: 350 - Protein: 30g - Carbohydrates: 25g - Fat: 15g - Fiber: 5g This meal gives you a great balance of protein, veggies, and healthy fats. Enjoying it will surely satisfy your taste buds while keeping your meal plan on track. 1. Preheat the Oven: Heat your oven to 425°F (220°C). This warms the oven for roasting. 2. Make the Marinade: In a bowl, mix 1/4 cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons olive oil, and 4 cloves minced garlic. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano, and a pinch of salt and pepper. Whisk until blended. 3. Marinate the Chicken: Place 4 boneless, skinless chicken thighs in a large bowl. Pour half the marinade over them. Toss to coat well. Let it marinate for 15 minutes. 4. Prepare the Vegetables: On a large sheet pan, arrange 2 cups halved Brussels sprouts, 1 cup halved cherry tomatoes, 1 sliced red bell pepper, and 1 medium thickly sliced red onion. Drizzle the remaining marinade over the veggies. Toss gently to coat. 5. Arrange on Sheet Pan: Make space in the middle of the sheet pan. Place the marinated chicken thighs there. Do not overcrowd. 6. Roast the Dish: Place the sheet pan in the oven. Roast for 25-30 minutes. The chicken should reach 165°F (74°C). The veggies should be tender and caramelized. 7. Broil for Extra Glaze: For the last 5 minutes, set the oven to broil. This creates a nice glaze on the chicken. Watch closely to avoid burning. 8. Garnish and Serve: Take the sheet pan out of the oven. Let it rest for a few minutes. Top with fresh basil leaves for color and flavor. - Use fresh ingredients. They give a better flavor. - Don't skip the broiling step. It adds a delicious finish. - Let the chicken rest before serving. This helps keep it juicy. - Experiment with spices. Add a dash of red pepper flakes for heat. This sheet pan balsamic glazed chicken and vegetables dish is simple yet full of flavor. Enjoy your cooking! You can easily change this recipe to fit your tastes. Swap chicken thighs for breasts if you like leaner meat. You can also try different veggies, like zucchini or carrots. If you want more spice, add red pepper flakes to the marinade. For a sweeter taste, use maple syrup instead of honey. This dish is all about what you love! If you're busy, you can marinate the chicken the night before. Just keep it in the fridge until you are ready to cook. You can also chop the veggies ahead of time. Store them in a sealed bag or container. If you forget to marinate, no worries! Just let the chicken sit in the marinade for 15 minutes while you prepare the veggies. Pair this dish with a simple grain, like rice or quinoa. A fresh green salad also goes well with it. For a heartier meal, serve it with roasted potatoes. You can even add some crusty bread to soak up the glaze. Each side will help make your meal more filling and tasty! {{image_4}} You can switch the veggies in this dish to suit your taste. Try using green beans, zucchini, or carrots. Each adds a unique flavor and texture. For proteins, swap chicken for turkey or tofu. Tofu absorbs the marinade well and gives a nice touch. Want to spice it up? Add paprika, cumin, or chili flakes to the marinade. This will give your dish a warm kick. You can also mix in a little soy sauce or mustard for depth. These additions make each bite exciting. This dish is easy to make gluten-free. Just check your balsamic vinegar and honey for hidden gluten. For a low-carb option, skip the honey or use a sugar substitute. You can also add more non-starchy veggies like broccoli or cauliflower for a filling meal. After enjoying your sheet pan balsamic glazed chicken and veggies, store leftovers in an airtight container. Make sure to cool the dish to room temperature first. This way, the flavor stays fresh. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing. When you're ready to eat leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warmed through. This helps keep the chicken juicy and the veggies tender. You can also use a microwave, but the oven gives a better texture. To freeze, place the cooled chicken and veggies in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge before reheating. This way, the flavors stay intact. Enjoy your meal even later! You can use red wine vinegar or apple cider vinegar. They both have a tangy taste. If you prefer a sweeter option, try using a mix of vinegar and a bit of honey. This will mimic the balsamic flavor without losing the balance. Check the internal temperature of the chicken. It should reach 165°F (74°C). You can use a meat thermometer for the best results. If you don’t have a thermometer, cut into the chicken. The juices should run clear and the meat should no longer be pink. Yes, you can use bone-in chicken thighs. They will add more flavor, but they will take longer to cook. Adjust the cooking time to about 35-40 minutes to ensure they are fully cooked. Make sure to check the temperature in the thickest part of the thigh. Absolutely! You can adapt this recipe for an air fryer. Cook the chicken and vegetables at 375°F (190°C) for about 20-25 minutes. Be sure to shake the basket halfway through for even cooking. The air fryer will give you a nice crisp on the chicken. This guide covered the essential ingredients, step-by-step cooking, and helpful tips. You learned how to customize your dish, store leftovers, and make variations. In the end, cooking is about finding joy in each bite. Use the tips and tricks to make your dish unique and tasty. I hope you feel inspired to create a delicious meal. Happy cooking!

Sheet Pan Balsamic Glazed Chicken and Vegetables

Elevate your dinner game with this delicious Sheet Pan Balsamic Glazed Chicken and Veggies recipe! Packed with juicy chicken thighs and colorful roasted vegetables like Brussels sprouts and cherry tomatoes, this one-pan meal is not only easy to prepare but also bursting with flavor. In just 45 minutes, you’ll have a wholesome dinner that the whole family will love. Click to discover the full recipe and bring this tasty dish to your table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1 cup cherry tomatoes, halved

1 red bell pepper, sliced into strips

1 medium red onion, cut into thick slices

1/4 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting.

    Make the Marinade: In a small mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried thyme, oregano, and a pinch of salt and pepper until well combined. This will serve as a flavorful marinade for the chicken and vegetables.

      Marinate the Chicken: In a large bowl, place the chicken thighs and pour half of the prepared marinade over them. Toss until the chicken is completely coated. Allow the chicken to marinate for approximately 15 minutes while you prepare the vegetables.

        Prepare the Vegetables: On a large sheet pan, arrange the halved Brussels sprouts, halved cherry tomatoes, sliced bell pepper, and thickly sliced red onion. Drizzle the remaining marinade over the veggies and toss gently to ensure they are evenly coated.

          Arrange on Sheet Pan: Create a space in the center of the sheet pan for the chicken. Carefully place the marinated chicken thighs in that space, making sure they are not overcrowded.

            Roast the Dish: Transfer the sheet pan to the preheated oven and roast for 25-30 minutes. Cook until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the vegetables are tender and slightly caramelized.

              Broil for Extra Glaze: For the last 5 minutes of cooking, switch the oven to broil to enhance the glaze on the chicken. Keep a close eye on it to prevent burning while achieving a beautifully caramelized finish.

                Garnish and Serve: Once done, remove the sheet pan from the oven and allow the dish to rest for a few minutes. Garnish with fresh basil leaves before serving to add a burst of color and flavor.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve directly from the sheet pan for a rustic feel, or transfer to a platter, ensuring a mix of chicken and vegetables for an attractive display. Add a few more fresh basil leaves on top for a pop of green!