Sheet Pan Balsamic Chicken (Printable)

Tender chicken thighs with Brussels sprouts and roasted grapes in a flavorful balsamic glaze.

# 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.
04 - Spread the Brussels sprouts mixture evenly across the prepared sheet pan. Nestle 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 with remaining balsamic glaze. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your meal instead of standing at the sink.
  • The grapes literally burst into sweet-tart pockets of flavor while roasting, creating these little surprises throughout the dish.
  • Chicken thighs stay impossibly moist and forgiving, even if your oven runs a bit hot or you lose track of time.
02 -
  • Don't skip arranging everything in a single layer—crowding the pan creates steam instead of caramelization, and you'll end up with softened Brussels sprouts instead of crispy ones.
  • The grapes will split as they roast, and that's exactly what you want; they release their sweetness and create these little flavor pockets throughout the dish.
03 -
  • Pat your chicken thighs dry with paper towels before seasoning—moisture is the enemy of a good sear, and even though you're roasting rather than pan-searing, drier chicken will brown better.
  • Save any pan drippings and spoon them over individual plates before serving; they're liquid gold and taste like concentrated umami and balsamic sweetness combined.
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