Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large red bell pepper, chopped
  • 1 medium red onion, cut into wedges
  • 1/3 cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, combine the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, oregano, salt, and pepper.
  2. Prep the components. Cut the chicken into 1 inch chunks and the potatoes and sprouts into halves. Ensure the potatoes are not larger than the chicken so they cook at the same rate.
  3. Add the chicken, potatoes, Brussels sprouts, bell pepper, and onion into the bowl with the glaze. Toss until every nook and cranny is coated.
  4. Spread the mixture onto a large rimmed baking sheet in a single layer. Ensure the Brussels sprouts are cut side down to get that beautiful char.
  5. Roast the mixture. Place the pan in the center of the oven for 20 minutes.
  6. Monitor the progress. At the 10 minute mark, give the pan a quick shake. Listen for a steady sizzle as the vinegar begins to reduce.
  7. Check for doneness. The chicken should be opaque and the potatoes tender when pierced with a fork.
  8. Rest and serve. Let the pan sit for 3 minutes before serving. This allows the glaze to thicken even further as it cools slightly.