Balsamic Chicken with Brussels Sprouts
User Reviews
5
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Prep Time
2 hrs
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Cook Time
30 mins
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Balsamic Chicken with Brussels Sprouts
Description
This recipe combines chicken thighs marinated in a mixture of balsamic vinegar, maple syrup, minced garlic, salt, and pepper with a roasted vegetable medley of halved Brussels sprouts and red onion wedges. The marinade imparts acidity balanced by sweetness, which penetrates the chicken during 1 to 2 hours of marination. Roasting the chicken and vegetables together at high heat results in caramelized edges and tender interiors.
During roasting, the remaining marinade is simmered to reduce and thicken into a glaze that is brushed repeatedly onto the chicken, concentrating its flavor and giving a glossy coating. This method creates a pleasant contrast between the crunchy roasted vegetables and the juicy, flavorful chicken. The olive oil on the vegetables helps them crisp and caramelize.
This is a complete meal in one pan, requiring minimal cleanup. It serves well as a dinner entree with the Brussels sprouts and onions also functioning as the side dish. The combination of sweet, tangy, and savory flavors complements the natural richness of chicken thighs.
Ingredients
- ½ cup balsamic vinegar
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 3 garlic minced, cloves
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon black pepper or more to taste, freshly ground
- 6 chicken thighs
- 1 pound Brussels sprouts ends trimmed off and sliced in half
- 1 red onion sliced into wedges
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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