Herb Roasted Chicken Thighs with Balsamic Vegetables & Crispy Sage
Succulent, crispy chicken, seasoned with sage and thyme and roasted to perfection. Served atop glazed maple-balsamic vegetables. A delicious way to convince your carnivores to eat more vegetables, with very little clean-up!
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Olive Oil
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Chicken Thighs (Skin On)
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Fresh Thyme
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Sweet Potato
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Fresh Sage
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Maple Syrup
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Balsamic Vinegar
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Brussels Sprouts
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Red Onion
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Butternut Squash
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Carrot
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Parsnips
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0.0 min
Preheat the oven to 180C.
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0.5 min
Peel and chop the parnsip, sweet potato, carrot, squash and onion into large pieces.
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5.0 min
Halve the brussels sprouts.
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6.0 min
Arrange the chopped vegetables on a baking tray.
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6.5 min
In a small bowl, mix together the balsamic and maple syrup.
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7.0 min
Brush the vegetables with the balsmic syrup then season with salt and pepper, reserve the remaining syrup.
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8.5 min
Roast the vegetables in the oven until cooked through (until the vegetables are all soft).
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9.0 min
In a pan, heat the oil over medium-high heat.
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9.5 min
Season the chicken thighs well with salt and pepper.
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10.5 min
Add to the pan, skin side down. Cook until skin is golden and crispy.
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13.0 min
Remove the chicken from the pan.
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14.0 min
Remove the vegetables from the oven, place the chicken on top of the vegetables and then top with the sage and thyme.
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15.0 min
Place back in the oven and cook until the chicken is well cooked through (10-15mins).
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16.0 min
Wipe down the other pan and then add the remaining balsamic syrup and cook over a low heat until slightly thickened.
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27.0 min
Remove the vegetables and chicken from the oven and distribute among serving plates.
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29.0 min
Serve drizzled with the balsamic syrup.
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Ingredients
Olive Oil
3 tablespoons per person
Chicken Thighs (Skin On)
Fresh Thyme
Sweet Potato
chopped
Fresh Sage
Maple Syrup
Balsamic Vinegar
Brussels Sprouts
halved
Red Onion
chopped
Butternut Squash
chopped
Carrot
chopped
Parsnips
chopped
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