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- 4 boneless, skinless chicken thighs - 1 lb Brussels sprouts, trimmed and halved - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) Gather these simple ingredients to create a dish that's full of flavor. The chicken thighs give you juicy meat, while the Brussels sprouts and tomatoes add color and nutrition. The balsamic vinegar and honey create a sweet and tangy marinade. Each seasoning adds depth. Using fresh parsley for garnish makes it look great. This dish is fun to make and share with family or friends. - Preheat your oven to 400°F (200°C). This helps cook the chicken evenly. - In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, thyme, salt, black pepper, and red pepper flakes if you like some heat. This mixture will be your flavorful marinade. - In a large bowl, combine the halved Brussels sprouts and cherry tomatoes. These veggies will add great color and taste. - Pour half of the marinade over the vegetables. Toss them well to coat every piece. This step adds flavor and makes the veggies shine. - Take the chicken thighs and place them in the same bowl with the remaining marinade. Make sure each piece is well coated. This is key for juicy chicken. - On a large sheet pan, arrange the chicken thighs in the center. Spread the Brussels sprouts and cherry tomatoes around them in a single layer. It allows everything to roast nicely together. - Bake in the preheated oven for about 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F. You want it fully cooked but not dry. - Once done, remove the pan from the oven and let it rest for 5 minutes. This helps the juices settle in the chicken. To ensure your chicken is perfectly cooked, always check the internal temperature. Use a meat thermometer to confirm it reaches 165°F. This step guarantees your chicken is safe to eat and juicy. When marinating chicken, aim for at least 30 minutes. This allows the flavors to soak in. If you have more time, marinate it for up to 4 hours in the fridge. This extra time will enhance the taste even more. Spices can elevate your dish. I recommend using dried thyme, which pairs well with chicken. You can also add garlic for more depth. Consider optional add-ins like red pepper flakes for a kick. If you prefer milder flavors, feel free to leave them out. A pinch of smoked paprika can also add a lovely warmth. Pair your Sheet Pan Balsamic Chicken with simple sides. Mashed potatoes or a fresh green salad complement the meal well. For garnish, sprinkle fresh parsley over the dish. This adds a pop of color and freshness. Serve with crusty bread to soak up any delicious sauce! {{image_2}} You can use different meats in this dish. Chicken thighs are juicy, but chicken breast works too. Chicken breast has less fat, so it cooks faster. If you want something leaner, try turkey. Turkey thighs also add great flavor. For a plant-based option, swap in tofu. Press it to remove excess water, then marinate it just like the chicken. Brussels sprouts shine here, but you can mix in other veggies. Carrots, bell peppers, or broccoli are great choices. Just remember to cut them to a similar size. Cooking times may change for different vegetables. For softer veggies, like zucchini, reduce the bake time. Keep an eye on all veggies to ensure they cook evenly. Balsamic vinegar gives a tangy taste, but feel free to swap it. Apple cider vinegar or red wine vinegar also works well. For a twist, try rice vinegar for a lighter flavor. You can also change the sweetener. Instead of honey, use maple syrup or agave syrup. Each swap can change the dish's flavor profile, so try different combinations! To store leftovers, let the dish cool first. Place your chicken and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to four days. Make sure to label your container with the date. This helps you track how long it’s been. For best practices, keep the chicken and vegetables separate if you can. This way, the chicken does not make the veggies soggy. Reheat only what you need. This helps keep the rest fresh. If you want to freeze this dish, it’s super easy. Just place the cooled chicken and veggies in a freezer-safe bag. Try to remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. For thawing, move the bag to the fridge overnight. If you need it fast, you can use the microwave. Make sure to reheat it in short bursts. Stir it often to heat evenly. In the fridge, this dish lasts about four days. After that, its taste and quality may change. Signs of spoilage include off smells or a change in color. If the chicken looks or smells funny, it’s best to throw it away. Always trust your senses to guide you. To ensure the chicken is cooked, check its internal temperature. You want it to be at least 165°F (75°C). Use a meat thermometer and insert it into the thickest part of the thigh. If it reads 165°F, your chicken is safe to eat. The meat should be juicy and not pink in the center. This step is key for food safety and taste. Yes, you can use frozen vegetables! Frozen Brussels sprouts and cherry tomatoes work well. Just be aware that they may release more moisture. This can make your dish a bit soggy. To avoid this, thaw the veggies first and pat them dry before mixing with the marinade. You may need to adjust the cooking time slightly. Keep an eye on them while they bake. This dish pairs well with many sides. Try serving it with: - Rice or quinoa for a hearty base - A fresh green salad for crunch - Garlic bread for a comforting touch - Mashed potatoes for a creamy contrast Feel free to mix and match according to your taste! Enjoy your meal! In this blog post, we explored an easy sheet pan balsamic chicken recipe. We covered main ingredients like chicken, Brussels sprouts, and cherry tomatoes, plus the marinade. I shared step-by-step instructions for prepping, baking, and serving. You learned tips for cooking chicken perfectly and possible ingredient swaps. Remember, this dish is flexible, so feel free to get creative. Enjoy flavorful meals while saving time in the kitchen. With a few simple steps, you can make a wholesome dinner that everyone will love. Happy cooking!

Sheet Pan Balsamic Chicken Brussels Sprouts

Savor the delightful flavors of sheet pan balsamic chicken & Brussels sprouts in just one meal! This easy recipe combines juicy chicken thighs with tender Brussels sprouts and cherry tomatoes, all coated in a tangy balsamic marinade. Perfect for quick weeknight dinners, this dish promises simplicity and deliciousness. Click to explore the full recipe and transform your dinner routine today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb Brussels sprouts, trimmed and halved

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, thyme, salt, black pepper, and red pepper flakes (if using) to create a marinade.

      In a large bowl, combine the halved Brussels sprouts and cherry tomatoes. Pour half of the marinade over the vegetables and toss to coat evenly.

        Place the chicken thighs in the same bowl and pour the remaining marinade over them. Ensure each piece is well coated.

          On a large sheet pan, arrange the chicken thighs in the center and spread the Brussels sprouts and cherry tomatoes around them in a single layer.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the Brussels sprouts are tender and caramelized.

              Once done, remove from the oven and let it rest for 5 minutes.

                Garnish with fresh parsley before serving.

                  Prep Time: 10 min | Total Time: 40 min | Servings: 4