Save It Chicken thighs and Brussels sprouts roasted together with a generous drizzle of balsamic glaze have become a go-to dinner in my house whenever I crave something hearty that takes little effort. The glaze caramelizes in the oven giving the dish a crispy finish and the kind of rich flavor that makes weeknight meals special.
I started making this recipe on chilly fall evenings when fresh Brussels sprouts filled the farmers market stands. Now it is in my regular rotation and my friends always request the recipe after just one bite.
Ingredients
- Chicken thighs: For juicy flavor-packed meat pick bone-in skin-on thighs and look for plump pieces with unbroken skin at the butcher
- Brussels sprouts: Look for bright green heads that feel tight and firm. Halved sprouts crisp up perfectly in the oven
- Olive oil: Choose a grassy extra virgin olive oil for richness and color
- Balsamic vinegar: Aged balsamic has the best depth and works magic with roasting. Avoid thin generic vinegars lacking flavor
- Garlic: Fresh garlic brings punchy aroma. This is not the place for jarred garlic
- Salt and pepper: Good-quality sea salt and cracked black pepper balance tang with savory depth
Instructions
- Prep the Brussels sprouts:
- Toss halved Brussels sprouts with olive oil salt and pepper in a large bowl until well coated. Massaging gently helps separate leaves for extra crispiness
- Arrange for roasting:
- On a large sheet pan place chicken thighs skin side up nestled between the Brussels sprouts. Give everything a bit of space so air can circulate for a crispy roast
- Start roasting:
- Place pan in the oven at 400 degrees Fahrenheit and roast about 20 minutes. The chicken skin will start to brown and render fat which flavors the sprouts
- Add balsamic glaze:
- After 20 minutes carefully drizzle balsamic vinegar evenly over the sprouts and chicken. Use a spoon to move things gently so all pieces get touched by balsamic which will reduce and glaze as it cooks
- Finish and crisp:
- Continue roasting another 15 to 20 minutes until chicken reaches an internal temp of 165 degrees and sprouts are golden crisp at the edges. Let rest for a few minutes before serving
Save It Toasted walnuts are my favorite finishing touch because they bring crunch and extra heartiness. My youngest once declared Brussels sprouts are his favorite vegetable after this recipe and now he always helps scatter the nuts on top.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet or oven to keep the chicken skin crispy. Freeze portions without the walnut topping for longer storage and re-crisp in the oven straight from the freezer for a quick meal.
Ingredient Substitutions
You can swap chicken thighs for drumsticks or even boneless chicken breasts though the latter cooks a bit faster. Try maple syrup instead of balsamic vinegar for a sweeter twist. If you cannot find fresh Brussels sprouts use frozen but thaw and dry them thoroughly before roasting.
Serving Suggestions
Pile the chicken and sprouts over a bed of fluffy rice or creamy polenta to soak up extra balsamic glaze. A side of crusty bread works wonderfully to mop up the pan juices. Sprinkle with tangy goat cheese or toasted seeds for different flavors.
Cultural and Historical Context
Roasting vegetables and meats on a single sheet pan is a modern twist on age-old roasting traditions from European kitchens. The use of balsamic vinegar originated in Modena Italy and brings a taste of sweet tangy complexity that brightens fall and winter meals.
Seasonal Adaptations
Try using asparagus or broccolini in the spring when Brussels sprouts are out of season. Swap in sweet potatoes or carrots for a more autumnal feel. A light drizzle of honey with balsamic enhances caramelization while roasting.
Success Stories
A friend once doubled this recipe for a family potluck and every last sprout vanished. Another favorite memory is making this as a freezer meal before a new baby arrived so dinner was easy and nourishing when I needed it most.
Freezer Meal Conversion
Let the roasted chicken and Brussels sprouts cool completely then transfer to freezer-safe containers. Freeze without nuts or fresh garnishes. Thaw in the refrigerator overnight and reheat on a lined baking sheet at 375 degrees for twenty minutes or until hot.
Save It This cozy dinner never fails to win over picky eaters. Any leftovers taste just as wonderful the next day for lunch.
Recipe FAQs
- → How do I get Brussels sprouts extra crispy?
Make sure to halve your Brussels sprouts and spread them cut-side down on the baking sheet. Use enough oil to coat them, and roast at a high temperature without overcrowding the pan for maximum crispiness.
- → Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but reduce the oven time to avoid dryness since breasts cook faster than thighs. Check for doneness after 25-30 minutes.
- → Is it necessary to drizzle the balsamic vinegar during roasting?
Drizzling balsamic halfway through roasting lets the flavors infuse both chicken and sprouts. It also helps caramelize the vegetables for extra depth.
- → What other vegetables pair well with this dish?
Root vegetables like carrots, sweet potatoes, or parsnips roast well alongside Brussels sprouts and chicken, offering flavor and color variety.
- → Why add toasted walnuts at the end?
Toasted walnuts bring a nutty crunch and complement the tangy-sweet glaze, adding both texture and flavor contrast to the finished dish.