Balsamic Red Wine Roasted Chicken

Ingredients

• 2-3 lb chicken thighs (about 6)
• 1½ lb mini red potatoes, cut into eights
• ½ lb Brusselsprouts, halved
• 1 med red onion, cut into thin wedges
• 1 bulb garlic, separated into cloves and peeled
• 1 tbs olive oil
• 3-4 sprigs fresh rosemary, roughly chopped, divided
• Kosher salt and black pepper to taste
• ½ C balsamic vinegar
• ½ C red wine
• 1 tbs brown sugar

Directions

1. Prep Oven & Veg: Preheat oven to 425°F. Toss potatoes, Brussels sprouts, red onion, and garlic with olive oil, half the rosemary, salt, and pepper.
2. Assemble: Spread vegetables in a baking dish or on a sheet pan. Pat chicken thighs dry and place on top. Season chicken with salt and pepper and sprinkle with remaining rosemary.
3. Roast: Bake about 40 minutes, until potatoes are fork-tender and chicken skin is golden and crisp.
4. Make Glaze: Simmer balsamic vinegar, red wine, and brown sugar over medium heat until reduced by half and syrupy; set aside.
5. Glaze & Finish: Brush chicken generously with the reduction and drizzle remaining glaze over vegetables. Return to oven and cook 15 minutes more, until glazed.
6. Serve: Serve warm.

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