# 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
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large mixing bowl, toss chicken thighs with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and black pepper until evenly coated.
03 - In a separate bowl, combine Brussels sprouts, red grapes, and red onion wedges with 1 tablespoon olive oil, salt, and pepper. Toss thoroughly to coat all components.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Position 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.
07 - Place sheet pan in preheated oven and roast for 25 to 30 minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit and Brussels sprouts are golden brown and tender.
08 - Remove from oven and drizzle remaining glaze over the dish. Serve immediately.
