This recipe is cozy, simple, and full of flavor. You get juicy chicken, crispy roasted Brussels sprouts, and a tangy-sweet balsamic glaze that makes it feel fancy without being fussy. It’s one of those dinners you can throw together on a weeknight but still serve to guests.
Why I Love This Recipe
This one takes me back to Sunday dinners where everything went in the oven, and the kitchen slowly filled with the smell of something amazing roasting away. It’s hearty, balanced, and feels way fancier than the amount of work it actually takes.
- Juicy chicken every time thanks to bone-in thighs
- Brussels sprouts get crispy and caramelized without burning
- The balsamic glaze adds just the right tang and sweetness
- All in one pan for easy cleanup
- Works for both weeknights and dinner parties
Servings and Time
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Macros (per serving)
- Calories: 410
- Protein: 28g
- Carbs: 14g
- Fat: 26g
- Fiber: 4g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Roasting at a higher temperature gives you crispy skin and deep browning thanks to the Maillard reaction. The Brussels sprouts caramelize because their natural sugars break down in the heat. Tossing everything in the balsamic glaze at the end preserves its brightness instead of cooking it away.
Common Mistakes
- Crowding the pan: Leads to steaming instead of roasting. Use a big sheet pan.
- Adding glaze too early: It can burn before the chicken is done.
- Skipping the pat dry step: Moisture on chicken skin prevents crisping.
- Cutting Brussels too small: They’ll burn before the chicken finishes.
What to Serve With
- Garlic mashed potatoes
- Crusty bread to soak up the glaze
- A simple green salad
- Roasted carrots or sweet potatoes
What You’ll Need
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 garlic clove, minced
Tools Required
- Large sheet pan
- Chef’s knife
- Cutting board
- Small mixing bowl
- Tongs or spatula
- Measuring spoons
- Oven mitts
Substitutions and Variations
- Swap chicken thighs for drumsticks or bone-in breasts (adjust cook time)
- Use maple syrup instead of honey for a deeper sweetness
- Try broccoli or cauliflower instead of Brussels sprouts
- Add rosemary or thyme for an herby twist
Make Ahead Tips
- Prep and trim Brussels sprouts up to 2 days ahead
- Mix balsamic glaze ingredients ahead and store in the fridge
- You can season chicken a day ahead for deeper flavor
Instructions
Step 1: Preheat the oven
Preheat your oven to 425°F so it’s nice and hot when your chicken goes in.
Step 2: Prep the chicken
Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season all over with ½ tsp kosher salt and ¼ tsp black pepper.
Step 3: Prep the Brussels sprouts
Place 1 lb halved Brussels sprouts in a large bowl. Drizzle with 1 tbsp olive oil, sprinkle with ½ tsp kosher salt and ¼ tsp black pepper, and toss until coated.
Step 4: Arrange and Roast
Place seasoned chicken thighs skin side up on a sheet pan, scatter Brussels sprouts around, drizzle with remaining olive oil, and roast at 425°F for 25–30 minutes until chicken is 165°F and sprouts are browned.
Step 5: Make the balsamic glaze
In a small bowl, whisk together 3 tbsp balsamic vinegar, 1 tbsp honey, and 1 minced garlic clove until smooth.
Step 6: Glaze and finish roasting
Remove the pan from the oven, brush or spoon balsamic glaze over chicken and Brussels sprouts. Return to oven for 5 minutes to set glaze.
Step 7: Serve
Remove from oven and transfer chicken and Brussels sprouts to a platter. Spoon extra glaze from pan over the top and serve immediately.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a 350°F oven for best texture.
- You can also microwave, but the chicken skin won’t be crispy.
Conclusion
This balsamic roasted chicken with Brussels sprouts is simple, flavorful, and feels like a little bit of comfort on a plate. Once you make it, you’ll want it in your regular dinner rotation. Try it out, enjoy every bite, and share how it went for you in the comments—I’d love to hear your twist on it!
