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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Olive Oil |
Chicken Thighs (Skin On) |
Fresh Thyme |
Sweet Potato |
Fresh Sage |
Maple Syrup |
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Balsamic Vinegar |
Brussels Sprouts |
Red Onion |
Butternut Squash |
Carrot |
Parsnips |
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Step 1
Begin by preheating your oven to 180C. Then, prepare your ingredients: peel and chop the parsnip, sweet potato, carrot, squash, and onion into large pieces. Also, halve the Brussels sprouts.
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Step 2
Arrange the chopped vegetables on a baking tray. In a small bowl, mix together the balsamic vinegar and maple syrup. Brush the vegetables with the balsamic syrup, then season them with salt and pepper. Keep the remaining syrup aside for later.
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Step 3
Roast the vegetables in the oven until they're cooked through, which should take about 30-40 minutes.
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Step 4
While the vegetables are roasting, heat the oil in a pan over medium-high heat. Season the chicken thighs well with salt and pepper, then add them to the pan, skin side down. Cook them until the skin turns golden and crispy.
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Step 5
Remove the chicken from the pan and, once the vegetables are done roasting, place the chicken on top of the vegetables. Top the chicken with the sage and thyme.
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Step 6
Place the tray back in the oven and cook until the chicken is thoroughly cooked, which should take about 10-15 minutes.
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Step 7
Meanwhile, wipe down the other pan and then add the remaining balsamic syrup to it. Cook over a low heat until the syrup has slightly thickened. Once the chicken and vegetables are done, remove them from the oven and distribute among serving plates. Finally, drizzle the plates with the thickened balsamic syrup. Enjoy your meal!
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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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Reviews (1)
Sandra Annon Verified
I loved the easy of cooking the veggies as they were all on the one baking dish. I thought there was not enough chicken for two people though and so we added some more.