Description
This Sheet Pan Balsamic Chicken with Brussels Sprouts and Grapes is a deliciously simple and wholesome meal perfect for busy weeknights. Juicy, seasoned chicken thighs roast alongside tender Brussels sprouts, sweet grapes, and red onion, all finished with a tangy-sweet balsamic glaze. The one-pan preparation makes cleanup easy while delivering bold flavors that everyone will love.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Fruit
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup seedless red grapes
- 1 small red onion, cut into wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Prepare the oven and pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season the chicken: In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, dried thyme, garlic powder, salt, and black pepper until the pieces are evenly coated. Set aside to marinate briefly.
- Prepare the vegetables: In a separate bowl, combine the halved Brussels sprouts, seedless red grapes, and red onion wedges. Toss them with 1 tablespoon olive oil, salt, and pepper, ensuring all pieces are well coated.
- Arrange on the sheet pan: Spread the vegetable and grape mixture evenly across the lined sheet pan. Nestle the seasoned chicken thighs among the vegetables and grapes for even roasting.
- Make the balsamic glaze: In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard until smooth and well combined.
- Apply initial glaze: Drizzle half of the balsamic glaze evenly over both the chicken and the vegetables on the sheet pan.
- Roast the meal: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are golden brown and tender.
- Finish and serve: Remove the pan from the oven and drizzle the remaining balsamic glaze over the chicken and vegetables. Serve immediately while hot for the best flavor and texture.
Notes
- Use parchment paper or foil to prevent sticking and make cleanup easier.
- Check chicken temperature with a meat thermometer for food safety and optimal juiciness.
- If desired, swap chicken thighs for breasts, but adjust cooking time accordingly.
- Seedless grapes work best to avoid biting into seeds during eating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
