Balsamic Chicken with Brussels Sprouts

Name: Balsamic Chicken with Brussels Sprouts
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: ½ cup balsamic vinegar; 4 tablespoons extra-virgin olive oil; 2 tablespoons maple syrup; 3 garlic cloves; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 6 chicken thighs; 1 pound Brussels sprouts; 1 red onion

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5.0

198 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 30 mins
Servings
6 servings
Calories
478 kcal
Course
Main Course
Cuisine
American

Balsamic Chicken with Brussels Sprouts

Heather Dixon

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This balsamic chicken recipe couldn't be any easier! Just nestle chicken thighs with Brussels sprouts and red onions, then coat in a balsamic glaze. Watch the video below to see how I make it in my kitchen!

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Ingredients

Servings

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

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Instructions

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.

Equipments used:

Nutrition Information

Show Details

Calories 478kcal (24%) Carbohydrates 17g (6%) Protein 26g (52%) Fat 34g (52%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 142mg (47%) Sodium 331mg (14%) Potassium 663mg (19%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 684IU (14%) Vitamin C 66mg (73%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 478 kcal

% Daily Value*

Calories	478kcal	24%
Carbohydrates	17g	6%
Protein	26g	52%
Fat	34g	52%
Saturated Fat	8g	40%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	17g	85%
Trans Fat	0.1g	5%
Cholesterol	142mg	47%
Sodium	331mg	14%
Potassium	663mg	14%
Fiber	3g	12%
Sugar	10g	20%
Vitamin A	684IU	14%
Vitamin C	66mg	73%
Calcium	64mg	6%
Iron	2mg	11%