DAIRY FREE, SOY FREE, CORN FREE, EGG FREE
This sheet pan chicken comes together in just minutes. The sweet-tangy glaze on the Brussels sprouts and onions leaves everyone—even avowed veggie-haters—asking for more!
- 3 teaspoons olive oil, divided
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 1 pound Brussels sprouts, trimmed and halved or quartered
- 1 small red onion, peeled, halved and thinly sliced
- 1 teaspoon Kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 1½ pounds bone-in chicken thighs (four to five pieces)
- ½ teaspoon smoked paprika
Adjust oven rack to upper-middle position and preheat to 475° F. Combine 2 teaspoons of the olive oil, the vinegar and honey in medium bowl. Add Brussels sprouts and onion. Stir to combine. Season with ½ teaspoon of the salt and the black pepper. Place vegetables in a single layer on rimmed baking sheet.
Pat the chicken dry with a paper towel. Place chicken, skin side up, on top of the vegetables. Brush the chicken with the remaining olive oil. Sprinkle each thigh with paprika and remaining salt.
Bake until chicken registers 165° F on an instant-read thermometer then remove from pan. Stir the vegetables to coat with pan juices. Serve.
Variation: Add ¾ pound of red or yellow potatoes for an easy one-pan meal! For potatoes to cook in the same amount of time as the chicken, Brussels sprouts and onions, cut them into 1-inch pieces. Toss them with the Brussels sprouts and onions. Cook as directed.
Nutrition Analysis: 270 cal, 16 g fat, 125 mg chol, 910 mg sodium, 13 g carbs, 4 g fiber, 5 g sugar, 33 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.