Paleo Balsamic Chicken with Brussels Sprouts

Crispy-skinned chicken thighs roasted over caramelized Brussels sprouts and finished with a tangy balsamic glaze — this is the kind of weeknight dinner that feels far more impressive than the effort involved. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying the meal. The glaze is built from balsamic vinegar, honey, Dijon mustard, garlic, and thyme — all whole, recognizable ingredients that fit cleanly into a grain-free, unprocessed way of eating without any substitutions or workarounds. Searing the chicken skin-side down first is the move that makes all the difference, locking in that deep golden crust before the oven does the rest of the work. The Brussels sprouts soak up the rendered chicken fat and balsamic glaze as they roast, turning tender and jammy at the edges in the best possible way. It serves four, so it's just as good for a quiet family dinner as it is for meal-prepping lunches through the week. Finish it with a handful of fresh parsley straight from the skillet and dinner is done.

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