# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 1 pound)
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Vegetables and Fruit
07 - 1 pound Brussels sprouts, trimmed and halved
08 - 1 cup seedless red grapes
09 - 1 small red onion, cut into wedges
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Balsamic Glaze
13 - 1/4 cup balsamic vinegar
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard
# Preparation Steps:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine chicken thighs with 1 tablespoon olive oil, thyme, garlic powder, salt, and pepper. Toss thoroughly to coat evenly.
03 - In a separate bowl, combine Brussels sprouts, grapes, and red onion with 1 tablespoon olive oil, salt, and pepper. Toss well to ensure even coating.
04 - Spread Brussels sprouts mixture evenly across prepared sheet pan. Nestle seasoned chicken thighs among vegetables and grapes.
05 - In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined.
06 - Drizzle half of the balsamic glaze over chicken and vegetables on the sheet pan.
07 - Roast in preheated oven for 25 to 30 minutes until chicken reaches internal temperature of 165 degrees Fahrenheit and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle remaining glaze over the completed dish. Serve immediately.
