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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine balsamic vinegar, olive oil, honey, spicy mustard, garlic, oregano, basil, salt, and pepper in a large bowl.
Add chicken thighs to the bowl and toss to coat thoroughly.
Cover with a lid and marinate for at least 30 minutes.
Preheat oven to 425°F.
Place sweet potatoes, red onion, and Brussels sprouts onto a large baking sheet.
Nestle marinated chicken thighs between the vegetables on the baking sheet.
Pour remaining marinade over the chicken and vegetables.
Bake for 20-25 minutes until chicken is cooked through and vegetables are tender.
Top with balsamic glaze and fresh parsley before serving.
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For a deeper flavor, marinate the chicken overnight in the refrigerator.
You can substitute sweet potatoes with butternut squash if preferred.
Can I use chicken breasts instead of thighs?
Yes, but adjust the cooking time as chicken breasts may cook faster.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
Can I use dried herbs instead of fresh?
Yes, dried herbs can be used, but use half the amount as they are more concentrated.
Is there a substitute for balsamic glaze?
You can make a simple reduction of balsamic vinegar and sugar as a substitute.
Can I add other vegetables?
Absolutely, feel free to add vegetables like carrots or bell peppers.
