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Sheet Pan Balsamic Chicken with Brussels Sprouts & Carrots

sheet pan balsamic chicken
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Ingredients

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons coconut aminos
  • 1 teaspoon fish sauce ((optional, add a good pinch of salt if omitting))
  • 3 cloves minced garlic
  • 6–8 bone-in, skin-on chicken thighs
  • 1 pound Brussels Sprouts, (halved)
  • 1 pound (about 5 medium) carrots, (cut into 2-inch chunks, larger parts cut in half as well)

Instructions

  1. Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
  2. Combine the balsamic vinegar, honey, coconut aminos, fish sauce, and garlic in a large bowl. Mix in the chicken and transfer to a parchment lined sheet pan. Toss the vegetables in the remaining marinade and transfer to the baking sheet.
  3. Roast for 20-25 minutes and then give it a peek. Rotate the chicken and veggies if necessary. There will probably be a good amount of liquid in the pan, drain that off into a small saucepan. If desired, reduce the drained liquid over medium heat until it’s thick and syrupy.
  4. Roast the chicken and vegetables for another 10-15 minutes, or until the chicken is cooked through, (to 165ºF) and the vegetables are tender.
  5. Before serving, drizzle the reduced sauce over the chicken and vegetables.

Notes

  • Depending on the size of your chicken thighs, your vegetables might need slightly longer to cook to your liking. If that’s the case, remove the chicken to a platter and keep warm while you continue cooking the veggies.
  • If desired, marinate the chicken in the marinade for several hours, or up to one day.

Find it online: https://www.zenbelly.com/sheet-pan-balsamic-chicken/