Maple Balsamic Chicken and Brussels Sprouts — Sweet & Savory One-Pan Wonder
This easy one-pan recipe features tender chicken thighs and caramelized Brussels sprouts coated in a sweet and savory maple balsamic glaze, perfect for a delicious and hassle-free meal.
Equipment
- oven
- large baking sheet
- large bowl
- small bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs fresh Brussels sprouts, trimmed and halved (or quartered if large)
For the Glaze
- 1/2 cup pure maple syrup
- 1/4 cup balsamic vinegar (good quality aged)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish (Optional)
- 1 tablespoon fresh rosemary or thyme, chopped optional, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Pat the chicken thighs dry with paper towels and combine them with the trimmed Brussels sprouts in a large bowl.
Make the Glaze
- In a small bowl, whisk together maple syrup, balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and black pepper to create the glaze.
Combine and Roast
- Pour the glaze over the chicken and Brussels sprouts, tossing until everything is evenly coated.
- Spread the coated chicken and Brussels sprouts in a single layer on the prepared baking sheet, ensuring space for proper roasting.
- Roast for 20-25 minutes, flipping them halfway through, until chicken is cooked through and Brussels sprouts are tender-crisp and caramelized.
Serve
- Remove from the oven and garnish with fresh chopped rosemary or thyme, if desired, before serving hot.
Notes
For crisper Brussels sprouts, ensure they are not overcrowded on the baking sheet. If needed, use two baking sheets. The internal temperature of the chicken should reach 165°F (74°C) for food safety.