Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes
Roasted grapes burst into a syrup that blends with balsamic vinegar and coats the chicken and the sprouts. Add the grapes late.
Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes
Course: Main CourseDifficulty: Easy4
servings15
minutes35
minutesRoasted grapes burst into a syrup that blends with balsamic vinegar and coats the chicken and the sprouts. Add the grapes late.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lb)
1 1/2 lb Brussels sprouts, trimmed and halved
2 cups red seedless grapes
1 small shallot, sliced
4 tablespoons olive oil
1/4 cup balsamic vinegar
1 tablespoon honey
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the Brussels sprouts and shallot with 2 tablespoons of the oil and half the salt, and spread them at the edges of the pan.
- Rub the thighs with 1 tablespoon of the oil, the rosemary, salt and pepper, and place them skin side up in the middle.
- Roast for 20 minutes, until the skin starts to crisp and the sprouts brown.
- Whisk the balsamic, honey, garlic, mustard and remaining oil in a bowl.
- Brush the glaze over the chicken with a heat-resistant silicone brush and toss the grapes with the rest of it.
- Add the grapes to the pan and roast for 10 to 12 minutes, until they blister and the chicken reads 165°F.
- Rest the pan for 5 minutes and spoon the syrupy juices over the chicken and sprouts.
Notes
- Use boneless breasts and cut the time by 10 minutes if you prefer. Keep the grapes whole so they burst in the oven. Store leftovers 3 days.
Why the grapes go in late
Grapes burst quickly, and early in the oven they turn to jam on the pan. Added late, they blister and release a light syrup that blends with the balsamic. Skin-on thighs stay juicy while the sprouts brown.
Rosemary and balsamic suit each other, and the honey rounds it out. The grapes turn jammy, so do not worry if a few split. That is the syrup you want.
Balsamic Sheet Pan Chicken swaps
Halved Brussels sprouts can swap for broccoli. Maple syrup works in place of honey. Do not use a syrupy glaze reduction from a bottle, since it burns before the chicken is done.
What to serve
Mashed potatoes, polenta or crusty bread catch the sticky juices. A glass of dry white wine suits the grapes.
Brussels sprouts brown best when they sit cut side down at the edge of the pan. Use two pans if the sprouts overlap.
Reheating and the usual slip
Warm leftovers in a 375°F oven so the skin crisps a little. The common mistake is brushing on the glaze too early, which burns the sugars before the chicken finishes.
Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes at a glance
- Prep time: 15 minutes
- Cooking time: 35 minutes
- Servings: 4 servings
- Ingredients: 12, led by bone-in, Brussels sprouts, red seedless grapes, shallot
Tips for Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes
Use boneless breasts and cut the time by 10 minutes if you prefer. Keep the grapes whole so they burst in the oven. Store leftovers 3 days.
Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes FAQ
How long does Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes take?
Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes takes 35 minutes of cooking after 15 minutes of prep.
How many people does Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes serve?
This recipe makes 4 servings.
What do I need to make Balsamic Sheet Pan Chicken with Brussels Sprouts and Grapes?
12 ingredients, led by bone-in, Brussels sprouts, red seedless grapes, shallot. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
