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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 brown mustard, garlic, oregano, basil, salt, and pepper in a large bowl.
Add chicken thighs to the marinade and toss to coat evenly.
Marinate the chicken for 20 to 30 minutes.
Chop red onion, carrots, brussel sprouts, and fingerling potatoes into bite-sized pieces.
Spread the chopped vegetables evenly on a large sheet pan.
Place marinated chicken thighs on the sheet pan with the vegetables.
Pour the remaining marinade over the chicken and vegetables.
Bake at 425°F for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender and lightly caramelized.
Broil for an additional 5 minutes until the chicken and vegetables are golden and slightly crispy.
Serve the chicken and vegetables on top of mixed greens.
Drizzle balsamic glaze over the dish and garnish with parsley.
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You can substitute fingerling potatoes with baby potatoes or sweet potatoes for a different flavor.
If you don’t have spicy brown mustard, Dijon mustard works well as a replacement.
For extra caramelization, toss the vegetables with a little honey before baking.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster, so check for doneness earlier.
How do I know the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 165°F and juices run clear.
Can I prepare the marinade ahead of time?
Yes, the marinade can be prepared up to 24 hours in advance and stored in the refrigerator.
What other vegetables can I use?
You can use zucchini, bell peppers, or cauliflower as alternatives or additions to the listed vegetables.
Can I skip the balsamic glaze?
Yes, the dish will still be flavorful without the balsamic glaze, but it adds a nice finishing touch.
