Ingredients:

  • 4 large boneless, skinless chicken thighs (approx. 1.25 lbs)
  • 1 lb baby potatoes (halved or quartered)
  • 3 cups broccoli florets
  • 1 large red bell pepper (large chop)
  • 1/2 large red onion (cut into thick wedges)
  • 1/2 cup good quality balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp honey or maple syrup
  • 4 cloves fresh garlic (minced finely)
  • 1 tsp dried Italian herb blend
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp fresh parsley (chopped, for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Chop all vegetables to roughly the same size. Pat the chicken thighs thoroughly dry using paper towels.
  2. In a large bowl, combine the balsamic vinegar, olive oil, honey or maple syrup, minced garlic, Italian herbs, thyme, salt, and pepper. Whisk until well combined.
  3. Add the quartered potatoes and red onion wedges to the bowl with the balsamic mixture. Toss vigorously until fully coated. Spread the potatoes and onions evenly on a large, rimmed baking sheet, ensuring there is space between them.
  4. Place the sheet pan into the preheated oven for 15 minutes. This gives the potatoes a necessary head start.
  5. After 15 minutes, remove the pan from the oven. Push the potatoes and onions to one side. Toss the dried chicken thighs in the remaining balsamic marinade and place them onto the cleared space on the sheet pan. Toss the broccoli and bell peppers with any remaining marinade or a touch more olive oil, salt, and pepper, and arrange them around the chicken.
  6. Return the sheet pan to the oven for an additional 20–25 minutes. The dish is finished when the chicken is deeply caramelised and the internal temperature reaches a safe 165°F (74°C). Rest for 5 minutes before serving. Garnish with fresh chopped parsley.