Tangy Maple-Glazed Chicken with Crispy Brussels Sprouts
This one-pan Tangy Maple-Glazed Chicken with Crispy Brussels Sprouts is a delicious and easy weeknight meal, featuring tender chicken and caramelized Brussels sprouts coated in a sweet and tangy maple-balsamic glaze.
Equipment
- Large baking sheet
- Parchment paper
- Medium bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs fresh Brussels sprouts trimmed and halved (quartered if very large)
Glaze Ingredients
- 1/4 cup pure maple syrup
- 1/4 cup good quality balsamic vinegar
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh rosemary or thyme optional, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Trim the Brussels sprouts and cut any large ones in half or quarter.
Glaze and Coating
- Whisk together maple syrup, balsamic vinegar, olive oil, minced garlic, Dijon mustard, salt, and black pepper in a medium bowl.
- Pat the chicken thighs dry and add them, along with the Brussels sprouts, to the bowl with the glaze. Toss to coat everything evenly.
Roasting
- Spread the chicken and Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the Brussels sprouts are tender-crisp, flipping halfway for even browning.
Serving
- Remove from the oven and serve immediately, garnished with fresh rosemary or thyme if desired.
Notes
For best results, do not overcrowd the baking sheet; use a second one if necessary to ensure crispy Brussels sprouts and evenly cooked chicken. Chicken breasts can be substituted, but adjust cooking time as needed to prevent drying out and ensure they reach an internal temperature of 165°F (74°C).