Herb Roasted Chicken Thighs with Balsamic Vegetables & Crispy Sage

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.

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.

Roast the vegetables in the oven until they're cooked through, which should take about 30-40 minutes.

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.

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.

Place the tray back in the oven and cook until the chicken is thoroughly cooked, which should take about 10-15 minutes.

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!