Balsamic Glazed Chicken with Vegetables
Ingredients:
6 chicken thighs or 2 chicken breasts
1 lb Brussels Sprouts, halved
1 red onion, sliced in wedges
For the marinade:
1/2 cup balsamic vinegar
4 T olive oil
2 T maple syrup
2 cloves garlic
Salt and pepper to taste
Instructions:
In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
Place the chicken in a large glass bowl or plastic bag and pour the marinade on top. Marinate in the fridge for 1 to 2 hours.
Preheat the oven to 425°F. Place the Brussels sprouts and onion on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Use your hands to mix everything together on the sheet pan.
Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake for 30 to 40 minutes or until the chicken is cooked through.
While the chicken is baking, pour the remaining marinade into a small saucepan on medium-low heat. Simmer for 8 to 10 minutes or until the sauce is reduced and thickened. Brush the glaze on the chicken and continue baking. Repeat this one more time while the chicken is baking.
