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–+ servings
A piece of glazed chicken thigh served with roasted Brussels sprouts and red onion wedges from Sheet Pan Balsamic Chicken and Brussels Sprouts.

Sheet Pan Balsamic Chicken and Brussels Sprouts

This recipe provides a simple, flavorful dinner using just one pan. It is suitable for busy families looking for easy, healthy meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 478
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade and Glaze
  • 1/2 cup balsamic vinegar
  • 4 tablespoons extra-virgin olive oil Divided
  • 2 tablespoons maple syrup
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt or more to taste
  • 1/4 teaspoon freshly ground black pepper or more to taste
For the Sheet Pan
  • 6 chicken thighs
  • 1 pound Brussels sprouts ends trimmed off and sliced in half
  • 1 red onion sliced into wedges

Equipment

  • Medium bowl
  • Large glass bowl or plastic bag
  • Sheet pan
  • small saucepan

Method
 

  1. In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
  2. Place the chicken thighs in a large glass bowl or plastic bag and pour the marinade on top. Marinate in the fridge for 1 to 2 hours.
  3. Preheat the oven to 425°F (220°C). Place the Brussels sprouts and onion on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Use your hands to mix everything together on the sheet pan.
  4. Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake for 30 to 40 minutes or until the chicken is cooked through.
  5. While the chicken is baking, pour the remaining marinade into a small saucepan on medium-low heat. Simmer for 8 to 10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue baking. Repeat this one more time while the chicken is baking. The glaze will thicken more as it cools, so it will be thicker on the second application.
  6. Use an instant read thermometer to check that the chicken is cooked through to 165°F (74°C), then serve.

Nutrition

Calories: 478kcalCarbohydrates: 17gProtein: 26gFat: 34gSaturated Fat: 8gCholesterol: 142mgSodium: 331mgPotassium: 663mgFiber: 3gSugar: 10gVitamin A: 684IUVitamin C: 66mgCalcium: 64mgIron: 2mg

Notes

This recipe creates a simple, flavorful meal perfect for weeknights. The balsamic glaze reduces nicely to coat the chicken and vegetables.

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