Description
This balsamic chicken recipe couldn’t be any easier! Just nestle chicken thighs with Brussels sprouts and red onions, then coat in a balsamic glaze.
Ingredients
Scale
- ½ cup balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 3 garlic cloves (minced)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 chicken thighs
- 1 pound Brussels sprouts (ends trimmed off and sliced in half)
- 1 red onion (sliced into wedges)
Instructions
- Whisk: In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
- Marinate: Place the chicken thighs in a large glass bowl or plastic bag and pour the marinade on top; marinate in the fridge for 1 to 2 hours.
- Prep Veggies: Preheat the oven to 425°F (220°C), place the Brussels sprouts and onion on a sheet pan, drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper.
- Bake: Remove the chicken from the marinade, place it on the sheet pan between the vegetables, and bake for 30 to 40 minutes or until the chicken is cooked through.
- Glaze: Simmer the remaining marinade in a small saucepan on medium-low heat for 8 to 10 minutes until thickened, then brush the glaze on the chicken twice during the baking process.
- Finish: Use an instant read thermometer to ensure the chicken is cooked through to 165°F (74°C), then serve.
Notes
Use bone-in, skin-on chicken thighs for extra juiciness and crispy skin. You can substitute broccoli or cauliflower for Brussels sprouts if preferred.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 478 kcal
- Sugar: 10 g
- Sodium: 331 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 142 mg
Keywords: balsamic chicken, sheet pan dinner, roasted brussels sprouts, healthy dinner