Balsamic Chicken and Harvest Vegetables

Ingredients

 4 organic chicken thighs, skin on
 1 medium sweet potato cut into 1/2 inch cubes
 1/2 large red onion cut into wedges
 1/2 head of cauliflower cut into florets
 1/2 cup carrots diced
 1 green apple, cored and cut into wedges
 3 sprigs of rosemary
 2 tbs extra virgin olive oil
 1/2 tsp sea salt
 1/2 tsp black pepper
 chives
 1 cup balsamic vinegar
 1/4 cup dried cranberries
 2 tbs honey (optional)

Instructions

Preheat the broiler. Prepare the vegetables.

Rinse the thawed chicken thighs in water, pat dry and sprinkle with 1/4 tsp sea salt and 1/2 tsp black pepper. Place them skin side up on a parchment lined rimmed baking sheet and broil until the skin is lightly crisped, about 4-6 minutes. Remove the pan and set the oven temperature to 425°F.

Toss the sweet potato, onion, cauliflower, carrots and sprigs of rosemary with 2 tbs olive oil, 1/4 tsp sea salt and 1/4 tsp black pepper in a large mixing bowl. Add all the chopped vegetables to the pan with the chicken in an even layer. Return the pan to the oven for 20 minutes.

While the vegetables and chicken are roasting, bring 1 cup of balsamic vinegar to a gentle boil in a small saucepan and reduce to 1/2 cup, about 7-9 minutes. Add 1/4 cup dried cranberries and 1 sprig of rosemary to the vinegar and cook for 1 additional minute. Optionally stir raw honey into the sauce. Set aside and let cool.

Add the sliced apple to the pan with the vegetables. Continue roasting until the internal temperature of the chicken reads 165-175°F and the vegetables are fork tender, about 5-8 minutes.

Remove rosemary from balsamic reduction and spoon over the chicken. Top with chopped chives.