Dinner just got a whole lot better with this sheet pan balsamic chicken. Juicy chicken thighs are marinated in a savory-sweet balsamic sauce, then beautifully roasted with Brussels sprouts and red onions. It’s easy, healthy, and oh, so delicious.
Let’s cut to the chase — sheet pan recipes are brilliant. They’re easy to prep, are pretty hands-off once they go into the oven, and create a balanced healthy dinner. It’s no wonder why everyone raves about my Greek sheet pan chicken. So, I’m back with another sheet pan chicken recipe with a wintery twist – balsamic chicken!
I love anything with a balsamic glaze, but these chicken thighs are next level delicious when brushed with that sticky sweet glaze. To round out the sheet pan meal, the balsamic chicken pairs beautifully with roasted Brussels sprouts and sliced red onion. It’s a simple dish, yet packed with flavor. Plus, you’ve gotta love how the glaze from the chicken seeps into the veggies too – so yum!
Balsamic Chicken Ingredients
Good news — the ingredients are very minimal. Here’s what you need:
- Chicken Thighs: Make sure to grab bone-in, skin-on chicken thighs! They stay extra juicy and moist when roasted. Plus, the skin gets all golden and crispy — the best part of the meal I’d say!
- Vegetables: This sheet pan is loaded with Brussels sprouts and red onion. But feel free to use other cruciferous vegetables such as broccoli or cauliflower if you’re not a fan of sprouts.
- Balsamic Marinade: This is basically an elevated version of my balsamic glaze — including balsamic vinegar, olive oil, maple syrup, fresh garlic, salt, and pepper.
How to Make Balsamic Sheet Pan Chicken
Make the balsamic marinade and marinate the chicken. Whisk together the balsamic vinegar, olive oil, maple syrup, garlic, salt, and pepper. Place the chicken thighs in a large glass bowl and pour the marinade on top. Let this marinate in the fridge for at least 1 to 2 hours.
Prep the veggies on the sheet pan. Toss the Brussels sprouts and sliced onions with olive oil, salt, and pepper on a sheet pan. I like to just use my hands to give the veggies a quick toss!
Add the chicken and bake! Remove the chicken from the marinade and place it on the sheet pan, nestling it between the vegetables. Bake at 425°F (220°C) for 30 to 40 minutes.
Brush the balsamic glaze on the chicken. While the chicken is baking, simmer the remaining marinade in a small saucepan over medium-low heat for 8 to 10 minutes. It will slowly thicken up! Then open the oven and brush the balsamic glaze on each chicken thigh (repeat this one more time before the 30 minutes is up).
Helpful tip: Use an instant-read thermometer to ensure the chicken is cooked to 170°F (77°C). Chicken thighs become more tender when cooked to a slightly higher temperature than chicken breasts.
To freeze for later: Pack everything into freezer-safe containers, which can be stored for up to 3 months. Just don’t forget to thaw it in the fridge overnight when you’re ready to eat it.
Balsamic Chicken and Brussels Sprouts Recipe
- 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
- 1 cup balsamic vinegar
- 8 tablespoons extra-virgin olive oil
- 4 tablespoons maple syrup
- 6 garlic cloves minced
- 1 teaspoon kosher salt or more to taste
- 0.5 teaspoon freshly ground black pepper or more to taste
- 12 chicken thighs
- 2 pound Brussels sprouts ends trimmed off and sliced in half
- 2 red onion sliced into wedges
- 1.5 cup balsamic vinegar
- 12 tablespoons extra-virgin olive oil
- 6 tablespoons maple syrup
- 9 garlic cloves minced
- 1.5 teaspoon kosher salt or more to taste
- 0.75 teaspoon freshly ground black pepper or more to taste
- 18 chicken thighs
- 3 pound Brussels sprouts ends trimmed off and sliced in half
- 3 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.