Prep
2hrCook
30minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 4 chicken thighs | |
| 1/3 cup balsamic vinegar | |
| 4 tbsp olive oil, divided | |
| 1 tbsp maple syrup | |
| 2 garlic cloves, minced | |
| salt and pepper, to taste | |
| 12 brussels sprouts | |
| 1 red onion |
| 1. | Whisk together the balsamic vinegar, 2 tablespoons of the olive oil, maple syrup, garlic, salt and pepper in a small bowl. |
| 2. | Place the chicken thighs in a glass dish or plastic bag and pour the marinade on top. Place in the refrigerator and marinate for 2 hours. |
| 3. | Preheat the oven to 400 degrees fahrenheit. |
| 4. | Slice the brussels sprouts in half and the red onion into wedges. Place the brussels sprouts and onion on a large baking sheet and drizzle with two tablespoon of olive oil and sprinkle with salt and pepper. Mix together to coat, then create spaces for the chicken. |
| 5. | Remove the chicken from the marinade and place on the sheet pan. Cook for 30 minutes or until the chicken is cooked through. |
| 6. | While the chicken is cooking, pour the remaining marinade into a small saucepan on medium heat. Simmer for 8-10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue cooking. |
| 7. | Once the chicken is fully cooked, serve immediately. |
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