Honey-Balsamic Roasted Chicken with Roasted Vegetables
Prep 20 min · Cook 40 min · Serves 4 · medium
Tender chicken thighs roasted with a sweet and tangy honey-balsamic glaze, paired with a colorful medley of roasted veggies for a nutritious and satisfying GLP-1 friendly dinner.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 2 tbsp olive oil
- 1 lb brussels sprouts, halved
- 1 medium sweet potato, cubed
- 1 medium red onion, sliced
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the balsamic vinegar, honey, garlic, and thyme. Set aside.
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