Have you gotten on the sheet pan bandwagon yet? If not, you definitely should, and might I suggest you start by making this Roasted Brussels Sprouts and Chicken Sheet Pan Dinner? The mix of simple ingredients makes it perfect for a weeknight meal, however, it would totally work for a casual dinner party because it tastes THAT GOOD!
Now, I know you might be saying “yeah, yeah, I know Brussels sprouts are healthy, but I can’t stand them.” If this is running through your head, I will tell you the same thing I tell my kids when they claim to not like something…”keep trying it!” But beyond that, I will say that so many people get their minds set on liking something (or not) based on whatever way the food was cooked the first time they tried it. The cooking method can make a huge difference in how a food turns out and whether it tastes good to you or not. So, if you’ve tried Brussels sprouts (or any other food, for that matter) that you haven’t liked, it’s time to try it again using a different cooking method or recipe.
Roasting is the best way to go (in my humble opinion) when it comes to cooking Brussels sprouts. When done properly, the sprouts take on a glorious browned color that adds a toasty flavor, and the outer leaves that flake off when you’re trimming the sprouts will get crispy when they are roasted. I cannot resist these. In fact, if my family doesn’t get to the table quickly after I set the food down, I’m likely to snatch all of these crispy gems for myself!
Besides the wonderful flavor the Brussels sprouts get from being roasted properly, they are also tossed with onion and bacon, and I don’t know about you, but I can hardly resist anything when bacon is involved. To top it all off, there’s a sweet-tangy maple-balsamic-mustard sauce that adds so much flavor to the chicken and the sprouts. It’s a flavor match made in heaven. If you need a quick lesson on how to choose a good balsamic vinegar for cooking, check out this post to learn more.
I know I’ve gone on and on about the Brussels sprouts, but I am telling you, the chicken is anything but boring. It bakes up perfectly tender next to the sprouts and is a hit with kids and adults alike. Because the chicken and sprouts take the same amount of time to cook, they make a really good match for a sheet pan dinner.
If you haven’t tried Brussels sprouts in a while, please give this recipe and try and let me know what you think by leaving a comment. Or, if you’re simply looking for a healthy meal to add to your mealtime routine, I think this would be a perfect recipe to add.
P.S. Would you like to see more sheet pan dinner recipes? Leave me a comment, letting me know what meat or veggies you’d like to see, and I’ll do my best to make a recipe happen! In the meantime, check out this sheet pan dinner recipe for more Brussels sprouts goodness! Happy cooking!
Roasted Brussels Sprouts and Chicken Sheet Pan Dinner How-To Photos:
Mix a simple marinade in a screw-top jar. It’s easy to get it well combined when you just have to shake the jar!
Pour the marinade over skinned, bone-in chicken thighs. Marinate the chicken for 2 to 24 hours.
Clean and trim fresh Brussels sprouts.
Arrange Brussels sprouts on one side of a half sheet pan (this pan is a great option). Remove chicken from the marinade (reserving the excess marinade) and place on the pan beside the sprouts.
After roasting for a bit, add bacon and red onion to the sprouts and continue roasting until the chicken and sprouts are done.
Make a quick sauce by boiling the excess marinade with additional balsamic vinegar and maple syrup.
Serve the chicken and sprouts drizzled with a little bit of the sauce.
(NOTE: this post contains affiliate links)
- 6 bone-in chicken thighs (about 40 ounces total), skin removed
- 5 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon coarse ground Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon coarse salt
- 1 to 1 ¼ pounds fresh Brussels sprouts*
- 1/8 teaspoon freshly ground black pepper
- ½ cup chopped red onion or shallot
- 2 strips thick-cut bacon**, chopped
- 1 ½ tablespoons pure maple syrup
- Place chicken thighs in a large glass bowl. In a screw-top jar combine 2 tablespoons of the vinegar, 2 tablespoons of the oil, the mustard, thyme, and ¼ teaspoon of the salt. Cover and shake until well combined. Pour over chicken in bowl; turn and rearrange chicken so all pieces are coated with the marinade. Cover; marinate in the refrigerator at least 2 hours or up to 24 hours.
- Preheat oven to 425◦F. Wash Brussels sprouts. Trim bottoms off sprouts. Cut sprouts in half from top to bottom. Remove any wilted or dark outer leaves and discard; keep any good leaves that may fall off. Arrange sprouts (and good leaves) in an even layer on one side of a shallow half sheet pan (about 17x12x1 inch). Drizzle sprouts with remaining 1 tablespoon olive oil; sprinkle with remaining ¼ teaspoon salt and the fresh pepper. Toss to coat; spread back to an even layer.
- Drain chicken, reserving excess marinade. Arrange chicken on the other side of the sheet pan with the sprouts.
- Bake, uncovered, for 20 minutes. Sprinkle sprouts with onion and bacon; toss to combine and spread to an even layer. Bake, uncovered, about 15 minutes more or until chicken is no longer pink (at least 165◦F when tested with an instant-read thermometer) and sprouts are tender and browned.
- While chicken and sprouts are baking, transfer reserved marinade to a small saucepan. Add remaining 3 tablespoons vinegar and the maple syrup. Cook and stir over medium-low heat until just boiling. Boil gently, uncovered, for 2 to 4 minutes or until mixture is slightly thickened (mixture will continue to thicken as it cools). Remove from the heat.
- Serve chicken and sprouts drizzled with the balsamic sauce.
- 4 to 6 servings (some people may want part of a second chicken thigh; or, if you have leftover thighs, they taste great on a salad the next day)
- *If possible, use sprouts that are all about the same size.
- **If you can find uncured bacon, that is the best option.