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Honey-Mustard Glazed Chicken Thighs with Roasted Vegetables
American

Maple-Balsamic Glazed Chicken with Roasted Sweet Potatoes and Brussels Sprouts

This flavorful dish features succulent chicken thighs glazed with a sweet and tangy maple-balsamic sauce, paired with roasted sweet potatoes and Brussels sprouts for a delicious, hearty meal.

Total Time50 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
28
Protein
40
Carbs
24
Fat
8
Fiber
0g
Sodium
Ingredients
  • 4 chicken thighs, bone-in and skin-on
  • 1/4 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 large sweet potatoes, peeled and diced
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon fresh rosemary, chopped (optional)
Instructions
  1. 1Preheat your oven to 400°F (200°C).
  2. 2In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper to create the glaze.
  3. 3Place the chicken thighs in a large bowl or a resealable bag and pour half of the glaze over the chicken; marinate for at least 30 minutes, but up to overnight in the refrigerator for the best flavor.
  4. 4While the chicken is marinating, prepare the veggies. Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, salt, pepper, and rosemary (if using) in a separate bowl.
  5. 5Spread the sweet potatoes and Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
  6. 6Place the marinated chicken thighs on a separate baking sheet, skin-side up, and pour the remaining marinade over the chicken.
  7. 7Roast the chicken and vegetables in the preheated oven. Chicken thighs should take about 35-40 minutes or until the internal temperature reaches 165°F (75°C). The vegetables should be tender and slightly caramelized, cooking for about 25-30 minutes.
  8. 8Halfway through cooking, toss the vegetables on the baking sheet for even roasting.
  9. 9Once cooked, let the chicken rest for 5 minutes before serving.
  10. 10Plate the roasted sweet potatoes and Brussels sprouts alongside the Maple-Balsamic glazed chicken thighs, and drizzle any remaining glaze over the chicken.
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