- Prep Time 15 minutes
- Cook Time 35 minutes
- Total Time 50 minutes
- Servings 4
- Calories 441 kcal
- 4 chicken thighs (large skinless boneless)
- 60 ml balsamic vinegar
- 85 ml honey
- 1 teaspoon mustard Any, but I’d recommend French, English or wholegrain
- 2 teaspoons dried mixed herbs
- 1 teaspoon corn starch (mixed with a little water) UK = cornflour
- 400 g brussels sprouts
- 140 g mushrooms sliced into large pieces
- 1 medium onion sliced into large chunks
- olive oil and salt & pepper for drizzling
- butter for dotting (rough estimate)
- Preheat the oven to 190C.
- Put the chicken thighs into a Ziploc bag, then add the balsamic vinegar, honey, mustard, herbs, and cornstarch (corn flour). Close the top of the bag and smoosh around until the chicken is well covered in the marinade. Place the bag on a plate and store in the fridge while you assemble the rest of the dish.
- Line a baking tray with baking paper, then scatter the brussels sprouts, mushrooms and onions over the tray.
- Tuck the chicken from the Ziploc bag in among the vegetables, then pour the rest of the marinade over the chicken.
- Sprinkle with plenty of salt and pepper, then roast for 35 minutes, or until the chicken is cooked through and the vegetables are starting to caramelise in parts.
- Serve with toasted crusty bread, rice or potatoes.
Baking paper - You don’t have to cover your baking tray with baking paper, but I find the tray gets very messy and sticky otherwise. Let’s not create more work for ourselves!
Reheating - We usually manage to make this meal last for 2 nights, so I often reheat the leftovers in the microwave the next night. You lose that little bit of crisp from some of the vegetables, but it’s still absolutely delicious!
Alternative veggies to use - Brussels sprouts hater? No problem, use broccoli, cauliflower, or small cubes of sweet potato or butternut squash instead. If you do decide to use broccoli, just keep an eye on it – it can burn quickly when roasting!