Sheet Pan Balsamic Chicken (Printable)

Oven-roasted chicken with Brussels sprouts and grapes glazed in a rich balsamic sauce.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 1 pound
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

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil.
02 - In a large mixing bowl, combine chicken thighs with 1 tablespoon olive oil, dried thyme, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - In a separate bowl, combine Brussels sprouts, red grapes, and red onion wedges with 1 tablespoon olive oil, salt, and black pepper. Toss thoroughly to coat all components.
04 - Distribute 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 over the chicken and vegetables.
07 - Place sheet pan in preheated oven and roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and Brussels sprouts are golden and tender.
08 - Remove from oven and drizzle remaining balsamic glaze over the dish. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor absorption between ingredients.
  • The sweet roasted grapes create little pockets of surprise that keep your palate interested throughout the meal.
  • It's naturally gluten-free and comes together faster than ordering takeout.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of caramelize, and you'll miss out on those crispy, golden edges.
  • Check the chicken's internal temperature with a meat thermometer; it's the most reliable way to avoid either undercooking or overdrying it.
03 -
  • Cut your Brussels sprouts consistently so they roast evenly—uniform sizes mean no burnt edges on small pieces or undercooked centers on large ones.
  • Don't wash off your sheet pan immediately after serving; let it cool slightly, then deglaze with a little water or wine to loosen all those flavorful caramelized bits for making extra sauce if you want it.
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