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–+ servings
Three pieces of glazed chicken thighs roasted with Brussels sprouts and red onion wedges on a white sheet pan.

Sheet Pan Balsamic Chicken and Brussels Sprouts

This recipe uses a sheet pan for simple preparation of chicken thighs, Brussels sprouts, and red onion, all coated in a balsamic glaze. It provides a satisfying dinner with minimal cleanup.
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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 Chicken and Vegetables
  • 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. Whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper in a medium bowl.
  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, arranging it between the vegetables. Bake for 30 to 40 minutes or until the chicken is cooked through.
  6. 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. Open the oven, brush the glaze on the chicken, and continue baking. Repeat this brushing process one more time while the chicken finishes cooking. Note that the glaze will thicken more as it cools, making the second application thicker.
  7. Use an instant read thermometer to confirm the chicken reaches 165°F (74°C). Serve the chicken and vegetables.

Nutrition

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

Notes

This sheet pan meal is simple to prepare, making it a good choice for busy evenings. The balsamic glaze adds tanginess to the chicken and vegetables.

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