Description
How to make tender balsamic roasted chicken with caramelized Brussels sprouts that creates the most aromatic, golden dinner in just one pan.
Ingredients
Scale
Chicken and Base
- 4 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, halved
- 1 large red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Balsamic Glaze
- 1/3 cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp dried rosemary
Finishing Touches
- 2 tbsp butter
- 1/4 cup dried cranberries
- 2 tbsp toasted pine nuts
- Fresh parsley for garnish
- Flaky sea salt for serving
Instructions
- Prep Everything: Preheat oven to 425°F. Pat chicken thighs dry and season generously with salt and pepper. Halve Brussels sprouts and cut onion into wedges. Dry chicken is key for crispy skin.
- Make Glaze: Whisk together balsamic vinegar, honey, minced garlic, thyme, and rosemary in a small bowl. This glaze will smell incredible and coat everything beautifully when reduced.
- Arrange Pan: Toss Brussels sprouts and onion with olive oil on a large sheet pan. Nestle chicken thighs skin-side up among vegetables, leaving space for even cooking.
- First Roast: Roast for 25 minutes until chicken skin starts to golden and vegetables begin caramelizing. The kitchen will smell absolutely amazing at this point – resist opening the oven door.
- Add Glaze: Brush half the balsamic glaze over chicken and vegetables. Return to oven for 15-20 minutes until chicken reaches 165°F internal temperature and skin is deeply golden.
- Finish Dish: Stir butter into remaining glaze and drizzle over everything. Sprinkle with cranberries, pine nuts, and parsley. The butter makes the glaze glossy and rich.
- Serve Hot: Let rest 5 minutes, then finish with flaky sea salt. Serve immediately while the chicken skin is still crispy and the vegetables are perfectly tender and caramelized.
Notes
- Pat chicken completely dry before seasoning for the crispiest skin possible.
- Store leftovers in airtight container for up to 3 days in refrigerator.
- Substitute maple syrup for honey if preferred – use same amount.
- Serve immediately while chicken skin is still crispy and vegetables are hot.
- Double the glaze recipe if you love extra sauce for drizzling.
- Choose similar-sized chicken thighs for even cooking throughout the dish.
Allergy Information: None
Nutrition
- Calories: 425 calories
- Fat: 24g
- Carbohydrates: 18g
- Protein: 38g