Sheet Pan Balsamic Glazed Chicken & Veggies Delight

Ingredients

• 4 thighs boneless, skinless chicken
• 2 cups Brussels sprouts, halved
• 1 bell pepper red or yellow, sliced
• 1 medium red onion, cut into wedges
• 2 carrots peeled and sliced into thin rounds
• 0.25 cup balsamic vinegar
• 2 tablespoons honey
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• to taste salt and pepper
• for garnish fresh rosemary or thyme

Instructions

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper to create the glaze.
3. Place the chicken thighs on one side of the sheet pan and pour half of the balsamic glaze over the chicken, making sure to coat them well.
4. On the other half of the sheet pan, arrange the Brussels sprouts, bell pepper, red onion, and carrots.
5. Drizzle the remaining balsamic glaze over the veggies and toss them to ensure they are evenly coated.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
7. Remove from the oven and let it rest for a few minutes. Before serving, sprinkle with fresh rosemary or thyme for added flavor and aroma.