Roasted Balsamic Chicken with Brussels Sprouts
An easy balsamic chicken recipe that’s bursting with flavor and cooked on one pan with roasted brussels sprouts and onions. A healthy dish that’s sure to be a family favorite.
As I was perusing the recipes on this website a few days ago I realized that it’s been ages since I’ve posted a meat recipe. And I’m completely clueless as to why. I think our hot Cali summer persuaded me to keep salads, smoothies and lighter fare on repeat…which is what I served up for you. But the funny thing is that same weather had me grilling outdoors in all apron’d-up, grill master, chicken, burger and steak fashion. So yeah, I was definitely eating meat…I just mysteriously wasn’t blogging about it!
But today that changes, ’cause I’ve got this delicious balsamic chicken one pan meal (the best kind, right?). For many of you the weather has already begun to change and soon (if not already) you’ll be craving warm from the oven meals. For me, well, I crave this specific meal, but as the weather’s still teetering in the 90’s (I know, I’m spoiled) I’m not quite with you for whipping up full-on comfort foods. Give me another couple weeks. Then, I may even have a shepherd’s pie recipe for you.
I use chicken thighs for this balsamic chicken recipe as they stay juicy and moist when roasted. Just marinate them 2+ hours (ideally) in the balsamic, maple, garlic marinade. The rest comes together easy peasy as all you do is cut up a dozen or so brussels sprouts and one red onion, drizzle with a little olive oil and a dash of salt and pepper and mix together with your hands on a sheet pan. Then, just make little open spaces for your chicken thighs, nuzzle them in and place the whole pan in the oven.
Now, if you’d like to impart a smidge more balsamic flavor onto the chicken (who doesn’t?!) make a quick balsamic reduction, then brush that goodness on top of the chicken with a few minutes to spare. Okay, I know that making the balsamic reduction technically takes this recipe out of the one pan category, but trust me, it’s totally worth it for that golden, crispy balsamic chicken skin.
Enjoy!
Roasted Balsamic Chicken with Brussels Sprouts
Ingredients
- 4 chicken thighs
- 1/3 cup balsamic vinegar
- 4 tbsp olive oil, divided
- 1 tbsp maple syrup
- 2 garlic cloves, minced
- salt and pepper, to taste
- 12 brussels sprouts
- 1 red onion
Instructions
- Whisk together the balsamic vinegar, 2 tablespoons of the olive oil, maple syrup, garlic, salt and pepper in a small bowl.
- Place the chicken thighs in a glass dish or plastic bag and pour the marinade on top. Place in the refrigerator and marinate for 2 hours.
- Preheat the oven to 400 degrees fahrenheit.
- Slice the brussels sprouts in half and the red onion into wedges. Place the brussels sprouts and onion on a large baking sheet and drizzle with two tablespoon of olive oil and sprinkle with salt and pepper. Mix together to coat, then create spaces for the chicken.
- Remove the chicken from the marinade and place on the sheet pan. Cook for 30 minutes or until the chicken is cooked through.
- While the chicken is cooking, pour the remaining marinade into a small saucepan on medium heat. Simmer for 8-10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue cooking.
- Once the chicken is fully cooked, serve immediately.
Nutrition
Other recipes you might like:
Thank you for this very tasty and colorful 1-pan meal. I served over couscous. My out-of-town guests loved this!
Happy to hear everyone enjoyed this sheet pan recipe Sharon!
Loved this. So simple, but tasty and healthy!
Can you use frozen brussel sprouts?
You can, but the texture will be a bit softer than fresh Brussels sprouts.
I’m going to double this recipe. I doubt it would all fit on one pan. Can I do on two separate pans and cook them at the same time? Would I need to cook longer?
You can do separate pans, but you will need to roast an extra 10 minutes or so. Also, I would rotate the pans halfway if one is on the bottom and the other on top.
Did this tonight. The wife loved it…So did I.
I did use Red Wine Vinegar instead of Balsamic. (It was what I had in the pantry)
Also added a few baby potatoes. Really good stuff!
Wonderful! Glad you enjoyed this recipe Michael :)
Your recipes never disappoint! This was amazing! And even better warmed up the next day. the onions baked with the Brussels gave everything such a great flavor.
Glad you enjoyed this recipe Megan!
Glad this turned out perfectly Megan!
Looks delicious, making tonight but I bought skinless thighs….any concerns about cooking time and drying out? Also ok to use marinade that the raw chicken was in?
I would cook it the same, but reduce the time by a smidge and keep an eye on it so it doesn’t overcook! As for the marinade, it’s completely fine as it will be cooked in the oven.
I am just learning how to cook and this recipe was so EASY! The marinade was delicious and the whole kitchen smelled incredible. I cannot thank you enough for this wonderful dish, it has boosted my confidence in cooking! :D
Happy to hear you enjoyed this balsamic chicken and Brussels sprouts dish!
I made this tonight. It was delicious. And really easy to prep. I used skinless, boneless chicken thighs. I have been looking for more healthy ways to cook. So excited to find this recipe and site.
Glad you discovered Downshiftology as well Susan!
I want to make this tonight but forgot to marinade the thighs. Can I just dip the thighs in the sauce before cooking?
It’s best to cook the marinade with the chicken.
Can I use honey instead of maple syrup?
Hi Claire – Yes, you can use honey!
Could i use the same cooking instructions on a charcoal grill as long as I keep The temperature regulated?
Yes, this recipe should work fine on a grill as well.
Delicious! I used Fig Balsamic Vinegar for more flavor, added one cubbed eggplant to the vegetables, and added chicken drum sticks to the 4 thighs. My family loved this meal and it’s very easy to make. I also put parchment paper down on the baking sheet for easy cleanup.
Love the addition of Figs! :)
Hi Lisa, this recipe looks delicious. Do you use bone-in, skin on thighs?
Thanks
Hi Jannae- Yes! I normally use bone-in, skin on thighs.
My family doesn’t like dark chicken, can I use boneless chicken breasts?
Hi Shelley- You can use that as well, just make sure to watch the cooking time as boneless chicken breasts can cook a bit faster so you don’t want it to dry out!
Excellent recipes!!! Just received from a friend who gave me your web page and tomorrow will make the roasted chicken. It looks GREAT!! Thanks
Hi Cecilia- Welcome to the Downshiftology community! Thanks so much for your kind words and can’t wait for you to make some of these recipes!
I had to modify this recipe for one but it turned out great. I highly recommend it.
Hi! The recipe sounds amazing and I want to give it a try but I will do it with chicken breast , would it work if I grill it in a pan instead of the oven?
Hi there- you can grill the chicken in the pan but the Brussels sprouts might take a bit longer to cook in the pan. So it’s better to oven roast the sprouts :)
What do you suggest to use for syrup to make this Whole30 compliant? Do you think date paste would work. Thoughts??
Hmm, not sure if you’ll get the right texture with date paste. You might just want to opt for a difference sauce that’s already Whole30 approved.
Just put this in the oven having added baby Yukon potatoes and onion. Smells delicious!
Hi Joan – Yum! Adding yukon potatoes and onion will definitely complete this meal :)
This is such an easy recipe and one of my kids favorites. This makes Brussels sprouts taste so delicious. I usually add some sweet potato too for some extra carbs. Thanks Lisa!
Hi Babette – Thrilled to hear your children enjoyed this recipe! Potatoes are always a good idea for a side dish as well.
Since finding this recipe I’ve made it at least twice a week, it’s magnificent. I mix up the veg depending what I have in (success with peppers, parsnip, carrot, broccoli, courgette) and it still works great with chicken breast.
Hi Fran – Happy to hear this makes it on your weekly menu :) It really is such a classic recipe that can be altered with different vegetables!
Easy enough for week-nights; elegant enough for company. Since I had the oven warmed up, I roasted some carrots, too. Having used chicken breasts for so long, I had forgotten how tasty the thighs are!
Hi Colleen – This is definitely a staple weeknight meal :) It’s so delicious and easy to make, just give some veggies a quick stiry fry and you’ve got a complete meal! Happy you enjoyed this recipe.
We live in a multi-generational household and it is hard to find a meal that everyone approves. The 8 year old and the 5 year old ate their veggies, but would have preferred not. But, everyone loved the chicken, and all four adults agreed that this is a keeper. Yay! A winner!
Hi Heidi – This recipe must be a winner then! So happy to hear you, and especially the kids loved this chicken recipe :)
I used a little sambal chilli paste instead of pepper and ginger garlic paste instead of only garlic in the marinade.
I will sprinkle pepper on the Brussels sprouts.
Will try to post a picture later
Hi there! I love the different variation you put on this recipe :) Would love for you to share a photo of it in our Facebook Group!
Hey! Great recipe! Do you think I can substitute chicken thighs with chicken breast?
Hi Sandra – Yes! You can definitely swap it out. I just personally think chicken thighs tend to have a bit more flavor to it :)
I was wondering if you can substitute another vegetable since my clan hates brussels sprouts. I have not made this but I do love your recipes.
Hi Jenny – You can definitely replace brussel sprouts with other vegetables! Other great vegetables to roast in the oven are cauliflower or carrots :)
This was absolutely delicious. I made is for a dinner party and the recipe scales up beautifully, with a judicious boost in cooking time. Thanks.
I’m so happy you loved the recipe Lin! And yes, if you can toss a few sheet pans in your oven you can certainly bake a large batch of the balsamic chicken. Enjoy!
I made this tonight! It was delish! Thanks so much for sharing, I think this marinade would be great on chicken breasts as well!
I’m happy you enjoyed the recipe! And yes, it is great on chicken breasts as well!
I am recovering from knee surgery. As a fine dining server, not being physically active is a guarantee of rapid weight gain. I found your site today and I AM HOOKED!!!! Thank you!!! The pre-planning (I do have time) the shopping lists (I do not have any money while I’m out). Your site is sure to be an integral part of my recovery.❤️❤️❤️
I’m so happy you’re enjoying my site and recipes Gwendolyn! :) x
Wow, this recipe was amazing! I’m new to your you tube and Instagram and wa excited to try one of your recipes. I have to say that my husband and 3 teenage boys were so thrilled with this dinner. They looked at it and said it looked like something from a restaurant! So thank you, this will be on repeat for us!
That’s so wonderful to hear Jennifer! I’m happy the entire family loved it! :) x
Pingback: Real Food Round Up #3: Brussels Sprouts | Delicious Paleo Recipes
Pingback: Real Food Round Up #3: Brussels Sprouts | Popular Paleo
I love it when a recipe comes out looking like the photo! This is a quick and delicious meal. I paired it with some spätzle (German noodles – not gluten-free) and my kids scoffed it down. Good thing I doubled the recipe :) The reduction was an added treat — and took a bit longer to reduce because of the doubled quantity.
This is a PERFECT “Welcome, autumn season” recipe. Comforting, nourishing, wonderful colors & flavors.
Yes, a bit of a transitional recipe. Once the weather cools 5 degrees I’ll be ready for Cali winter recipes. Lol. ;)