Classic Maple Balsamic Chicken with Brussels Sprouts — sweet glaze + crisp veg.
This recipe features tender chicken and crisp Brussels sprouts coated in a sweet and savory maple balsamic glaze, all roasted together on one pan for an easy and delicious meal.
Equipment
- Baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts
- 1 lb Brussels Sprouts fresh
- 2 tbsp Olive Oil
- 1/4 cup Pure Maple Syrup
- 2 tbsp Balsamic Vinegar
- 1 tsp Dijon Mustard
- 2 cloves Garlic minced
- 1 tsp Salt to taste
- 1/2 tsp Black Pepper to taste
- Red pepper flakes, fresh thyme, fresh parsley for garnish
Optional Garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken breasts into 1-inch thick pieces if using, and trim and halve Brussels sprouts.
First Roast
- Toss Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Toss chicken with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Spread chicken and sprouts in a single layer on the baking sheet and roast for 15-20 minutes.
Glaze and Final Roast
- Whisk together maple syrup, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper for the glaze.
- Remove baking sheet from oven, pour glaze over chicken and sprouts, and toss to coat.
- Return to oven and roast for another 10-15 minutes, until chicken is cooked through and glaze is caramelized.
- Remove from oven, serve immediately, and garnish with fresh parsley if desired.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the glaze for a subtle kick. Ensure the chicken and Brussels sprouts are in a single layer on the baking sheet to promote even cooking and browning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.