Crispy Balsamic Brussels Sprouts Chicken (Printable Version)

Roasted chicken thighs and Brussels sprouts coated in a balsamic glaze, golden and full of flavor.

# What You'll Need:

→ Main Ingredients

01 - 4 chicken thighs, bone-in skin-on
02 - 1 pound Brussels sprouts, trimmed and halved

→ Glaze and Seasonings

03 - 3 tablespoons olive oil
04 - 2 tablespoons balsamic vinegar
05 - 2 cloves garlic, finely minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F.
02 - In a large mixing bowl, combine halved Brussels sprouts with olive oil, a generous pinch of salt, and freshly ground black pepper. Toss well to evenly coat.
03 - Transfer seasoned Brussels sprouts to a rimmed sheet pan, spreading in an even layer. Nestle chicken thighs among the sprouts, skin side up. Sprinkle chicken with additional salt, pepper, and minced garlic.
04 - Place the sheet pan in the preheated oven and roast for 20 minutes.
05 - Remove pan from oven. Drizzle balsamic vinegar evenly over chicken and Brussels sprouts. Return to oven and roast an additional 15–20 minutes, or until chicken skin is crisp and internal temperature reaches 165°F.
06 - Let rest 5 minutes before serving. Plate chicken thighs with Brussels sprouts. For added flavor and texture, sprinkle toasted walnuts over the dish just before serving.

# Additional Tips::

01 -
  • Uses only a handful of simple fridge and pantry staples
  • Gets a full dinner on one pan with very little hands-on time
  • Tastes even better as leftovers the next day
02 -
  • High in protein and fiber
  • This recipe is both gluten-free and dairy-free
  • Freezes surprisingly well for a sheet pan meal
03 -
  • Roast everything with enough space so steam escapes and crispiness develops
  • Do not skip drizzling balsamic halfway through since it caramelizes better on hot surfaces
  • If the sprouts brown too fast tent just the chicken with foil for the last ten minutes

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