Sheet-Pan Balsamic Chicken with Brussels Sprouts and Squash
In short: Chicken thighs, butternut squash and Brussels sprouts roast on one tray, finished with a sweet-sharp balsamic and maple glaze. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 570 kcal
This is an autumn tray: cubes of squash turn sweet and soft, Brussels sprouts char at the edges, and chicken thighs release juices that flavor both. A glaze of balsamic vinegar and maple syrup goes on near the end so it thickens without burning. Cutting the squash small and halving the sprouts helps everything finish at the same time. It is a satisfying dinner for a cool evening.
Instructions
- Heat the oven to 220°C (425°F). Toss the squash, sprouts and onion on a large rimmed baking sheet with 2 tablespoons of the oil and 3/4 teaspoon of the salt. Push them toward the edges.
- Pat the thighs dry and rub them with the remaining oil and salt, the pepper and the thyme. Place them skin side up in the center of the tray.
- Roast for 25 minutes, stirring the vegetables once halfway through.
- Whisk the balsamic vinegar, maple syrup and mustard in a small bowl.
- Brush the glaze over the chicken skin and drizzle the rest over the vegetables. Roast for 10 to 15 minutes more, until the chicken reads at least 74°C (165°F) near the bone and the vegetables are browned.
- Rest the tray for 5 minutes, then serve with the pan juices spooned over.
Tips
- Pre-cut squash saves time, but the cubes can be uneven, so cut any large pieces down to match the rest.
- No maple syrup? Honey works equally well. For a sharper glaze, add another spoonful of balsamic.
Questions and answers
Can I use boneless chicken thighs?
Yes. Roast the vegetables alone for 12 minutes, then add the boneless thighs and roast for 25 minutes in total, brushing on the glaze for the last 10.
How do I keep Brussels sprouts from tasting bitter?
Roast them at high heat so the edges caramelize and bring out their sweetness. Overcooking or boiling them makes them taste bitter and sulfurous.
Can I make this ahead?
Cut the squash and sprouts a day ahead and keep them in the fridge, then roast just before serving. Leftovers keep for 3 days and reheat in a hot oven.
How long does it take to make Sheet-Pan Balsamic Chicken with Brussels Sprouts and Squash?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Sheet-Pan Balsamic Chicken with Brussels Sprouts and Squash?
About 570 kcal per serving, with 36 g of protein, 32 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 32 g |
| Fat | 33 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
