Red Meat Allergy Friendly Paleo Balsamic Chicken with Brussels Sprouts
Total time55 min
Prep time15 min
Cook time40 min
5.0(25)
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp avocado oil
For the glaze
- ⅓ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- ½ tsp dried thyme
For the vegetables
- 1 lb brussels sprouts, trimmed and halved
- 1 tbsp avocado oil
- ¼ tsp kosher salt
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
- 2
Whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, and dried thyme in a small bowl until smooth. Set aside.
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