Dinner just got a lot better with the addition of this balsamic chicken with Brussels sprouts. Juicy chicken thighs are marinated in a savory-sweet balsamic marinade with red onions and Brussels sprouts and then masterfully grilled. It's fast, tasty, and healthy.
Let's get right to the point: sheet pan recipes are fantastic. They produce a balanced, healthful dinner and require little preparation once they are in the oven. No one should be surprised that my Greek sheet pan chicken is so popular. So I'm here with another balsamic-winterized sheet pan chicken dish.
A quick weekday supper idea that is tasty and simple to prepare is balsamic chicken with Brussels sprouts.
INGREDIENTS FOR BALSAMIC CHICKEN AND BRUSSELS SPROUTS
The good news is that the marinade just requires a few extra cupboard ingredients. What you need is this:
- Use bone-in, skin-on chicken thighs wherever possible. When roasted, they retain more moisture and juice. The finest part, in my opinion, will be when the skin turns golden and crispy.
- There are a number of Brussels sprouts and crimson onions in this sheet pan of veggies. In case you decide no longer to consume sprouts, feel free to alternative other cruciferous veggies, along with broccoli or cauliflower, in their stead.
- Balsamic Marinade: Made with balsamic vinegar, olive oil, maple syrup, clean garlic, salt, and pepper, this is only an advanced model of my balsamic glaze.
HOW TO MAKE BALSAMIC SHEET PAN CHICKEN
The chicken should be marinated in the balsamic sauce. Garlic, maple syrup, balsamic vinegar, salt, and pepper are all combined with olive oil. Cowl the chicken thighs with the marinade in a large glass bowl. Marinate this for not less than one to 2 hours inside the refrigerator.
On the sheet pan, prepare the vegetables. Brussels sprouts and thinly sliced onions should be combined with olive oil, salt, and pepper on a sheet pan. I prefer to quickly toss the vegetables with just my hands.
Bake after adding the chicken. Remove the chicken from the marinade and set it on the sheet pan with the veggies. Bake for 30 to 40 minutes at 425°F (or 220°C).
Onto the chicken, apply the balsamic glaze. Boil the leftover marinade for 8 to 10 minutes on medium-low heat in a small pot while the chicken bakes. It will progressively become thicker. Open the oven when the 30 minutes are up, then glaze each chicken thigh with the balsamic glaze.
Helpful Tip: At 170°F (77°C), use an instant-read thermometer to determine the chicken's doneness.
- You could alternative chicken thighs for the breasts in case you'd like, and you may spice the casserole with diced onions or sliced mushrooms before roasting the chicken. Simply altering the cooking time as wished.
- You can marinate the chicken and Brussels sprouts in the balsamic combination for as much as 24 hours inside the fridge if you wish to put together the meal beforehand of time. Without a doubt pass the whole thing to a baking sheet and roast as instructed whilst you're equipped to prepare dinner.
- Serve the meal with an aspect of quinoa, rice, or roasted candy potatoes to make it a bit bit extra fulfilling.
- In case you select a vegetarian or vegan food regimen, you could pass over the chicken from the recipe and replacement it with more Brussels sprouts. For texture and flavour, you might additionally consist of a few sliced carrots or bell peppers. to suit your tastes, you may test by including extraordinary herbs and spices in the recipe. Thyme, oregano, or rosemary are all super additions.
Meal preparation is saved by sheet pan recipes. So I predict you'll be cooking this balsamic chicken frequently! When you do, adhere to these directions for freezing or storing it.
- Keep it fresh for the balance of the week by refrigerating any leftovers in an airtight container for 4 to 5 days.
- For freezer storage: For everything, use containers that can be frozen and kept fresh for up to three months. Just remember to thaw it overnight in the refrigerator before eating it.
Making this delicious recipe using the above method will be an interesting thing. You can make a tasty and yummiest chicken recipe for serving your family and they will love to eat this. You can also make this recipe for any special event. Your reminder to prepare additional sheet pan recipes is here. Try the balsamic chicken and share your impressions in the comments section. I hope you enjoy it.
BALSAMIC CHICKEN WITH BRUSSELS SPROUTS
- ½ cup balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 3 garlic cloves, minced
- ½ teaspoon kosher salt, or more to taste
- ¼ teaspoon freshly ground black pepper, or more to taste
- 6 chicken thighs
- 1 pound Brussels sprouts, ends trimmed off and sliced in half
- 1 red onion, sliced into wedges
- In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
- Place the chicken thighs in a large glass bowl or plastic bag and pour the marinade on top. Marinate in the fridge for 1 to 2 hours.
- Preheat the oven to 425°F (220°C). Place the Brussels sprouts and onion on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Use your hands to mix everything together on the sheet pan.
- Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake for 30 to 40 minutes or until the chicken is cooked through.
- While the chicken is baking, pour the remaining marinade into a small saucepan on medium-low heat. Simmer for 8 to 10 minutes or until the sauce is reduced and thickened. Open the oven, brush the glaze on the chicken and continue baking. Repeat this one more time while the chicken is baking. Note: the glaze will continue to thicken while it cools, so it will be much thicker on the second application.
- Use an instant read thermometer to ensure the chicken is cooked through to 165°F (74°C), then serve.