Ingredients

The following ingredients have 6 Servings
  • 6 chicken thighs (bone in, skin on)
  • 1/4 c balsamic vinegar
  • 1/4 c olive oil (+ 2 tbsp.)
  • 2 tbsp honey
  • 1 tsp thyme
  • 2 sweet potatoes (peeled, halved, sliced into 1" pieces)
  • 1 lb brussel sprouts (cleaned, trimmed, cut in half)
  • 1 red onion (peeled, cut into 8 equal sections)
  • salt and pepper

Instruction

  • In a bowl mix together vinegar, olive oil, honey and thyme. Mix well.
  • Pour mixture into a gallon size freezer bags. Put chicken thighs into bag. Zip closed and move around so chicken is coated. Then lay flat and put in fridge for at least 2 hours to marinate.
  • Preheat oven to 400 degrees. Prepare veggies as stated above.
  • Prepare 2 large sheet pans with foil lined on top for easier clean up. Spray each with non stick spray or use non stick foil.
  • Put veggies in a bowl and drizzle with last 2 tbsp of olive oil. Salt and pepper to taste, toss to coat.
  • Put vegetables on a sheet pan. Remove chicken from marinade and place on 2nd sheet pan.
  • Cook for 50-60 minutes or until chicken is cooked through and veggies are roasted to your desired tenderness.
  • Serve some from each pan on a plate and enjoy.