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. Preheat the oven to 425°. In a medium-sized bowl, toss the potatoes, Brussels sprouts, red onion, and garlic with the olive oil and half of the rosemary. Season with salt and pepper.
2. Transfer the vegetable mixture to a large baking dish or baking sheet. Pat the chicken thighs with paper towels and place on top of the vegetable mixture.
3. Season the chicken with salt and pepper and top with the remaining rosemary.
4. Bake until the potatoes are fork-tender and the chicken skin is golden and crisp, about 40 minutes.
5. Combine the balsamic vinegar, red wine, and brown sugar in a pan over medium heat. Keep at a gentle boil, stirring occasionally, until reduced by half and syrupy. Remove from heat and set aside.
6. Once the chicken and vegetables have roasted, brush the chicken generously with the balsamic-red wine reduction, and drizzle what remains over the vegetables.
7. Return to the oven and cook until glazed, about 15 minutes. Serve warm.