Honey Balsamic Chicken And Brussels Sprouts With Mushrooms
Quick & easy, loaded with superfoods, and ridiculously tasty. Is there any better one pan chicken dinner than this crowd pleasing honey balsamic chicken with mushrooms & brussels sprouts? Nope, don’t think so!
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. Drizzle over a little olive oil, then toss with your hands or a big spoon.
Tuck the chicken from the Ziploc bag in among the vegetables, then pour the rest of the marinade over the chicken. Dot the top of the chicken with little bits of the butter.
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.
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!
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!