Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet.

2. 2

   In a small bowl, whisk together the balsamic vinegar, honey, garlic, dried thyme, red pepper flakes, and a pinch of salt and pepper to create the glaze.

3. 3

   Place the halved potatoes in a bowl, toss with 1 tablespoon of olive oil, salt, and pepper, then spread them onto the baking sheet.

4. 4

   Roast the potatoes alone for 15 minutes to give them a head start.

5. 5

   While potatoes roast, toss the chicken thighs in half of the balsamic glaze mixture.

6. 6

   Remove the baking sheet from the oven and push the potatoes to one side.

7. 7

   Add the chicken thighs and broccoli florets to the pan. Drizzle the broccoli with the remaining olive oil and season with salt.

8. 8

   Brush the remaining glaze over the chicken and drizzle any leftovers over the vegetables.

9. 9

   Return the pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and veggies are tender.

10. 10

    Broil for the last 2-3 minutes if you prefer crisper edges on the chicken and broccoli.

11. 11

    Garnish with fresh parsley before serving hot.