Balsamic Chicken with Brussels (Print)

Tender balsamic-glazed chicken paired with caramelized Brussels sprouts and roasted sweet grapes.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 1 lb
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried thyme
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Vegetables and Fruit

07 - 1 lb Brussels sprouts, trimmed and halved
08 - 1 cup seedless red grapes
09 - 1 small red onion, cut into wedges
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Balsamic Glaze

13 - 1/4 cup balsamic vinegar
14 - 1 tablespoon honey
15 - 1 tablespoon Dijon mustard

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and black pepper until evenly coated.
03 - In another bowl, combine Brussels sprouts, red grapes, and red onion wedges with 1 tablespoon olive oil, salt, and pepper. Toss thoroughly to coat all pieces.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Position seasoned chicken thighs among the vegetables and grapes.
05 - In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined.
06 - Drizzle half of the balsamic glaze evenly over the chicken and vegetables.
07 - Roast in the preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle with remaining balsamic glaze. Serve immediately.

# Expert Advice:

01 -
  • Everything happens on one sheet pan, which means you're actually relaxing while it roasts instead of juggling multiple burners.
  • The grapes burst and caramelize into something addictive that nobody expects but everyone asks about.
  • It's naturally gluten-free and feels fancy enough for company but simple enough for a random Tuesday.
02 -
  • Don't skip halving the Brussels sprouts flat-side-down; that cut surface is what creates the crispy caramelization everyone remembers.
  • Pull the pan out a few minutes before the chicken reaches 165°F if your Brussels sprouts look like they might burn—they cook faster than the chicken.
03 -
  • If you can't find seedless grapes, halve the seeded ones—the extra step is worth it for texture.
  • Prep everything in the morning and keep it covered in the fridge, then roast it straight from cold; it'll take maybe five extra minutes and makes dinner feel almost hands-free.
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