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–+ servings
Two glazed chicken thighs served on a sheet pan with roasted Brussels sprouts and red onion wedges.

Sheet Pan Balsamic Chicken and Brussels Sprouts

This sheet pan meal brings together savory chicken and caramelized Brussels sprouts coated in a sweet and tangy balsamic glaze. It is a simple, satisfying dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 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
  • Instant-read thermometer

Method
 

  1. In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper to make the marinade.
  2. Place the chicken thighs in a large glass bowl or plastic bag and pour the marinade over them. Marinate in the refrigerator for 1 to 2 hours.
  3. Preheat your oven to 425°F (220°C). Place the Brussels sprouts and onion on a sheet pan.
  4. Drizzle the vegetables with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Mix everything together on the sheet pan using your hands.
  5. Remove the chicken from the marinade and place it on the sheet pan, positioning it between the vegetables.
  6. Bake for 30 to 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  7. While the chicken bakes, pour the remaining marinade into a small saucepan over medium-low heat. Simmer for 8 to 10 minutes until the sauce reduces and thickens into a glaze.
  8. Open the oven, brush the glaze onto the chicken, and continue baking. Repeat this glazing process one more time while the chicken finishes cooking.
  9. Use an instant read thermometer to confirm the chicken is cooked through to 165°F (74°C), then remove the pan from the oven and serve immediately.

Nutrition

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

Notes

This meal is simple to prepare and tastes great. The glaze thickens as it cools, so apply it in stages while the chicken bakes. You can substitute chicken breasts for thighs, but you may need to adjust the cooking time slightly.

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