Balsamic Chicken with Brussels Sprouts
A savory-sweet sheet pan dinner with juicy balsamic-glazed chicken thighs and caramelized Brussels sprouts — easy, bold, and naturally gluten-free.
Ingredients
Marinade & Glaze
- 1/2 cup balsamic vinegar high-quality aged balsamic preferred
- 2 tbsp extra-virgin olive oil for marinade
- 2 tbsp pure maple syrup honey works as a substitute
- 3 garlic cloves freshly minced
- 1/2 tsp kosher salt adjust to taste
- 1/4 tsp freshly ground black pepper adjust to taste
Chicken & Vegetables
- 6 bone-in skin-on chicken thighs boneless works, reduce cook time by 10 minutes
- 1 lb Brussels sprouts ends trimmed, halved
- 1 medium red onion sliced into wedges
- 2 tbsp extra-virgin olive oil for vegetables
Instructions
- In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons olive oil, maple syrup, minced garlic, salt, and pepper until smooth and glossy.
- Place the chicken thighs in a large glass bowl or zip-lock bag. Pour the marinade over the chicken, making sure every piece is fully coated. Seal and refrigerate for at least 1–2 hours, or overnight for best flavor.
- Preheat your oven to 425°F (220°C). Spread the halved Brussels sprouts and red onion wedges on a large rimmed sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
- Remove the chicken from the marinade — reserve the marinade liquid. Nestle the chicken thighs skin-side up among the vegetables, leaving space between pieces. Roast for 30–40 minutes until cooked through.
- While the chicken roasts, pour the reserved marinade into a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until it thickens into a glossy glaze. Remove from heat slightly before it reaches your desired thickness — it thickens further as it cools.
- At the 20-minute mark, brush a generous coat of glaze over each chicken thigh and return to the oven. Apply a second coat 5–10 minutes before the end of cooking for a deep, caramelized finish.
- Check doneness with an instant-read thermometer — the thickest part of the thigh should read 170°F (77°C). Serve hot directly from the pan.
Notes
For crispier Brussels sprouts, move the pan to the upper rack for the last 5 minutes. For softer sprouts, blanch them in boiling water for 2 minutes before roasting. Don't crowd the pan — use two pans if needed. The glaze can be made ahead and refrigerated; warm gently before brushing.