Ingredients:

  • 5 lbs Boneless, skinless chicken thighs, trimmed of excess fat
  • 2 large Red bell peppers, cut into 1-inch chunks
  • 1 large Red onion, cut into large wedges
  • 2 medium Courgettes (Zucchini), sliced thickly or halved and quartered
  • 1 cup Cherry tomatoes, left whole
  • 4 Fresh rosemary sprigs, whole
  • 1/2 cup Balsamic vinegar (good quality)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Tbsp Honey or maple syrup
  • 4 cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • 1/2 tsp Freshly ground black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan (approximately 13x18 inches) with parchment paper or foil for easy cleanup.
  2. Prepare all the vegetables (peppers, onion, courgette, tomatoes). Ensure the pieces are roughly the same size for even cooking.
  3. Mix the Glaze Base: In a small bowl, whisk together the balsamic vinegar, olive oil, honey/maple syrup, minced garlic, oregano, salt, and pepper. Set aside 1/4 cup (60 ml) of this mixture—this will be the final finishing glaze.
  4. Toss and Marinate: Place the chicken thighs and all the prepared vegetables (except the cherry tomatoes) into a large mixing bowl. Pour the remaining 3/4 of the glaze over the chicken and vegetables. Toss thoroughly until everything is evenly coated.
  5. Allow the mixture to marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
  6. Arrange the Tray: Spread the chicken, vegetables, and rosemary sprigs out onto the prepared sheet pan in a single layer. Crucially, ensure there is space between pieces to allow them to roast rather than steam.
  7. Initial Roast: Place the tray in the preheated oven and roast for 15 minutes.
  8. Add Tomatoes & Flip: Remove the tray from the oven. Gently add the whole cherry tomatoes to the pan. Use tongs to flip the chicken thighs and stir the vegetables slightly.
  9. Second Roast: Return the tray to the oven and roast for another 15–20 minutes, or until the chicken registers an internal temperature of 165°F (74°C) at its thickest part. The vegetables should be tender and slightly charred.
  10. The Final Sticky Glaze: Remove the tray from the oven. Brush or spoon the reserved 1/4 cup of balsamic glaze directly over the cooked chicken and vegetables.
  11. Rest and Serve: Allow the chicken to rest on the tray for 5 minutes before serving. This allows the juices to redistribute and the glaze to adhere beautifully. Serve immediately, perhaps over couscous or with crusty bread.