Balsamic Glazed Chicken and Roasted Vegetables

Name: Balsamic Glazed Chicken and Roasted Vegetables
Cook time: 35 min
Yield: 4 servings
Ingredients: 20 ml Olive oil divided; 5 g Kosher salt divided; 1 g Black pepper divided; 1 g Dried oregano divided; 12 g Garlic cloves minced; 300 g Baby potatoes halved; 200 g Carrots cut into 2 cm pieces; 200 g Brussels sprouts trimmed and halved; 150 g Red onion cut into 1.5 cm wedges; 680 g Chicken thighs, bone-in and skin-on patted dry; 10 ml Olive oil divided; 3 g Kosher salt divided; 1 g Black pepper divided; 1 g Dried oregano divided; 45 ml Balsamic vinegar divided; 15 ml Honey for the glaze; 30 ml Water for the glaze; 8 g Flat-leaf parsley chopped, for garnish

A baked side dish built around chicken thighs and a tray of mixed vegetables. The chicken roasts on top of the vegetables so the juices season the pan, then finishes with a balsamic glaze for a sharp, glossy finish.

By Julienne

Balsamic Glazed Chicken and Roasted Vegetables

Cook time: 35 minutes

Servings: 4

Ingredients

20 ml Olive oil divided
5 g Kosher salt divided
1 g Black pepper divided
1 g Dried oregano divided
12 g Garlic cloves minced
300 g Baby potatoes halved
200 g Carrots cut into 2 cm pieces
200 g Brussels sprouts trimmed and halved
150 g Red onion cut into 1.5 cm wedges
680 g Chicken thighs, bone-in and skin-on patted dry
10 ml Olive oil divided
3 g Kosher salt divided
1 g Black pepper divided
1 g Dried oregano divided
45 ml Balsamic vinegar divided
15 ml Honey for the glaze
30 ml Water for the glaze
8 g Flat-leaf parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Set a large rimmed sheet pan on the counter. In a large bowl, combine the baby potatoes, carrots, Brussels sprouts, and red onion with 20 ml of the olive oil, 5 g of the salt, 1 g of the black pepper, 1 g of the oregano, and the minced garlic. Toss until the vegetables are evenly coated. Vegetables are lightly glossy and seasoned evenly.
Arrange the vegetables on the sheet pan in an even layer. Nestle the chicken thighs skin-side up on top of and between the vegetables. Drizzle the chicken with the remaining 10 ml olive oil, then season it with the remaining 3 g salt, 1 g black pepper, and 1 g oregano. Chicken is positioned skin-side up and the pan is in a single layer as much as possible.
Roast for 25 minutes, then check that the vegetables are starting to brown at the edges and the chicken skin is rendering. While the pan roasts, simmer the balsamic vinegar, honey, and water in the small saucepan over medium heat for 4 to 5 minutes until slightly syrupy. The glaze lightly coats a spoon and the chicken has begun to brown.
Remove the pan from the oven. Brush or spoon about half of the balsamic glaze over the chicken thighs only. Return the pan to the oven and roast for 8 to 10 minutes more, until the chicken reaches 74°C in the thickest part and the vegetables are tender with browned edges. Chicken reaches 74°C and the glaze is glossy and lightly caramelized.
Transfer the chicken and vegetables to a serving platter, spoon over the remaining glaze, and finish with the chopped parsley if using. The platter is glossy, the vegetables are tender, and the chicken juices run clear when pierced near the bone.