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–+ servings
Two glazed chicken thighs surrounded by roasted Brussels sprouts and red onion wedges on a white sheet pan.

Sheet Pan Balsamic Chicken and Brussels Sprouts

This recipe uses a simple sheet pan method to create a flavorful, healthy dinner featuring chicken thighs, Brussels sprouts, and a balsamic glaze. It is ideal for busy cooks looking for convenient meal preparation.
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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 Use 2 tablespoons for marinade, 2 for vegetables
  • 2 tablespoons maple syrup
  • 3 cloves garlic minced
  • 1/2 teaspoon kosher salt or more to taste
  • 1/4 teaspoon black pepper freshly ground, 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. Pour the marinade over the chicken. 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 a safe internal temperature.
  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 reaches 165°F (74°C). Serve the chicken and vegetables immediately.

Nutrition

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

Notes

The glaze will thicken more as it cools, so apply it lightly during the second brushing. This meal works well with seasonal vegetables if you wish to substitute the Brussels sprouts.

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