- 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)
- Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- Roast the chicken and vegetables for another 10-15 minutes, or until the chicken is cooked through, (to 165ºF) and the vegetables are tender.
- Before serving, drizzle the reduced sauce over the chicken and vegetables.
- 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.