Sheet Pan Balsamic Chicken (Printer View)

One-pan meal featuring balsamic chicken, Brussels sprouts, and roasted grapes with savory sweet notes.

# What you'll need:

→ Chicken

01 - 4 boneless, skinless chicken thighs (about 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 pound 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

# Method:

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. Set aside.
03 - In another bowl, combine Brussels sprouts, red grapes, and red onion wedges with 1 tablespoon olive oil, salt, and pepper. Toss well to coat evenly.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Nestle the 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, or until chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle with the remaining balsamic glaze. Serve immediately.

# Expert Advice:

01 -
  • One pan means one cleanup, and somehow that makes the meal taste even better.
  • The sweet grapes against the tangy balsamic creates this unexpected flavor twist that makes people ask for the recipe before dessert.
  • Roasting everything together lets the juices mingle—your Brussels sprouts taste like they've been swimming in chicken drippings and honey.
02 -
  • Chicken thighs really do change the game—I learned this the hard way after years of rubbery chicken breasts, and now I almost never go back.
  • Don't skip the second glaze drizzle; that final coat is what transforms this from a roasted dinner into something that looks like you spent hours on it.
03 -
  • If your oven runs hot, check the chicken around the 22-minute mark rather than sitting tight until 30—every oven has a personality, and getting to know yours prevents disappointment.
  • Leftover balsamic glaze keeps in the fridge for weeks and transforms roasted vegetables, grilled fish, or even vanilla ice cream into something instantly more interesting.
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