As most of you know, T is not a huge green eater, and in fact, the first time she had asparagus, B had to wrap it in bacon for her to try it, lol. So for her to say “I’m cooking Brussel sprouts” was a big deal!
This one pan meal with the balsamic flavors, a little sweetness…. delicious!!
NOTE: We did four chicken thighs so we could have leftovers for another meal, chicken for salads, etc… You can adjust accordingly.
One Pan Balsamic Chicken & VeggiesCourse: Recipes
1/2 cup of balsamic vinegar
4 tablespoons olive oil*
2 tablespoons maple syrup (ooh la la!)
3 minced garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 chicken thighs
Approx. 1 lb. Brussel sprouts (we bought one bag)
1 red onion diced or cut in wedges
- Let’s make a marinade! In a medium bowl, whisk together your vinegar, ONLY 2 tablespoons of your olive oil*, maple syrup, garlic, salt, and pepper.
- Place your chicken in a glass bowl or Ziploc bag and pour the marinade on top. If using a bag, remove as much air as possible before closing it. Place in fridge and marinate for 1 to 2 hours – take a quick dance around the kitchen.
- Once the marinating time is up, preheat the oven to 425 degrees.
- Trim the ends off your Brussels sprouts and cut the sprouts in half.
- Spread your Brussels sprouts and onions on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, sprinkle with salt and pepper, mix all together, and spread back out in an even layer.
- Remove the chicken from the marinade (do NOT discard the leftover marinade) and nestle that chicken into the sprouts and onions. Bake for 35 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 about 10 minutes or until you see it reducing and thickening. Open the oven and brush the glaze on the chicken and continue baking. Do this one more time while the chicken is baking, maybe when there’s about 10 minutes left, but it won’t matter!