Balsamic Chicken Thighs with Broccoli & Tomatoes

Ingredients

• 6 cups (546 g) broccoli florets
• 2 cups (298 g) cherry tomatoes
• 1 medium (110 g) red onion, cut into wedges
• 3 tbsp (45 ml) olive oil
• 3/4 tsp (5 g) fine sea salt and black pepper
• 10 (850 g) boneless chicken thighs
• 3 garlic cloves, grated
• 1/3 cup (85 g) balsamic vinegar
• 2 tbsp (5 g) fresh thyme leaves

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Method

1. Heat the oven to 425°F (220°C). Toss the broccoli, tomatoes and onion with half the oil, salt and pepper on a baking sheet.
2. Rub the chicken with the rest of the oil, salt and pepper and the garlic and set it on a second sheet. Roast both for 20 to 25 minutes, until the tomatoes burst and the chicken reaches 165°F (74°C).
3. Meanwhile simmer the balsamic for 5 minutes, until syrupy. Brush half on the chicken for the last 5 minutes; toss the vegetables with the thyme and drizzle with the rest.