Roasted Chicken and Brussels Sprouts with Balsamic Glaze

A delectable dish of tender chicken and roasted Brussels sprouts, finished with a tangy balsamic glaze.

Ingredients

1	ends trimmed, halved or quartered
4
2	tablespoons
	to taste
¼ - ½	cups

Instructions

• 1. Preheat your oven to 425ºF, with the rack in the upper third position. On a rimmed sheet pan, arrange the Brussels sprouts and chicken. Ensure to pat the chicken dry using paper towels. Season generously with salt and pepper. Drizzle with olive oil, toss to coat evenly, and spread out in a single layer, placing the chicken skin side up. Roast in the oven for 30 minutes, rotating the pan halfway through.
  2. In a small pot, gently simmer the balsamic vinegar over medium heat until reduced by half. Remove from heat.
  3. Once the oven time is up, switch to the broiler setting. Transfer the Brussels sprouts to a bowl. Return the sheet pan to the broiler and cook for about 3 minutes until the chicken skin is golden brown. Transfer chicken to a serving platter.
  4. Drizzle 2 tablespoons of the reduced balsamic over the sheet pan, deglaze any bits, and pour this mixture over the Brussels sprouts. Toss to coat. Serve the Brussels sprouts over the chicken. Let it rest for 5 minutes before serving.

Jul 20, 2024