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!
- 4 chicken thighs
- ⅓ cup balsamic vinegar
- 4 tbsp olive oil (divided)
- 1 tbsp maple syrup
- 2 garlic cloves, minced
- salt and pepper, to taste
- 10-14 brussels sprouts
- 1 red onion
- 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.
Other recipes you might like:
Mini Chicken Pot Pies (gluten-free, paleo)
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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. ;)