# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs, approximately 1 pound
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Vegetables and Fruit
07 - 1 pound Brussels sprouts, trimmed and halved
08 - 1 cup seedless red grapes
09 - 1 small red onion, cut into wedges
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Balsamic Glaze
13 - 1/4 cup balsamic vinegar
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, thyme, garlic powder, salt, and pepper until evenly coated. Set aside.
03 - In another bowl, combine Brussels sprouts, grapes, and red onion with 1 tablespoon olive oil, salt, and pepper. Toss well to coat all pieces.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Nestle the seasoned chicken thighs among the vegetables and grapes.
05 - In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined.
06 - Drizzle half of the balsamic glaze over the chicken and vegetables on the sheet pan.
07 - Roast in the preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle with remaining balsamic glaze. Serve immediately while hot.
