One-Pan Balsamic Chicken and Brussels Sprouts

• 4 bone-in, skin-on chicken thighs
• 1.5 pounds Brussels sprouts, halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon dried thyme
• 0.5 cup chicken stock
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat chicken dry and season with salt and pepper. Place skin-side down in a large oven-safe skillet.
3. 3 Toss Brussels sprouts with olive oil, salt, and pepper. Arrange around chicken.
4. 4 Heat skillet over medium-high heat until chicken skin is crispy, about 5 minutes.
5. 5 Transfer skillet to the oven and roast for 20 minutes.
6. 6 In a small bowl, whisk together balsamic vinegar, garlic, honey, thyme, and chicken stock.
7. 7 Remove skillet from oven, pour balsamic mixture over chicken and sprouts, dot with butter, and return to oven.
8. 8 Roast for an additional 5-10 minutes until chicken is cooked through and sauce is thickened.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Oven-safe skillet
• Whisk
• Tongs

Variations

• Add sliced mushrooms or red onions for extra veggies.
• Substitute chicken thighs with chicken breasts for leaner option.

Substitutions

• Use maple syrup instead of honey for a different sweetness.
• Replace balsamic vinegar with red wine vinegar for a tangier flavor.

Pairings

• A glass of crisp Sauvignon Blanc
• Warm crusty bread to soak up the sauce

Nutrition

Tips

• For extra flavor, let the chicken rest for 5 minutes before serving.
• Shake the pan occasionally to ensure even roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Not ideal for freezing due to texture changes in the Brussels sprouts.

Serving Suggestions

• Serve with a side of creamy mashed potatoes.
• Pair with a crisp green salad for a complete meal.

FAQ