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Sheet-Pan Balsamic Chicken with Brussels Sprouts

Name: Sheet-Pan Balsamic Chicken with Brussels Sprouts
Prep time: 46 min
Total time: 51 min
Cuisine: American
Ingredients: boneless chicken — 680 g; brussels sprouts — 454 g; red onion — 110 g; olive oil — 41 g; salt — 10 g; black pepper — 3 g; garlic — 12 g; balsamic vinegar — 79 g; honey — 30 g; dijon mustard — 15 g; thyme — 1 g

Sheet-Pan Balsamic Chicken with Brussels Sprouts reads sweetness 6.8, richness 6.4 and umami 5.1 on Palate's 0–10 flavor X-ray — a American main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.6 / 10
Sweet & Fruity — 7.7 / 10
Sour & Bright — 4.6 / 10
Bitter & Earthy — 2.5 / 10
Rich & Fat — 6.9 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Sweetness 6.8 · Richness 6.4 · Umami 5.1 · Sourness 4.5 · Floral 4.3 · Salinity 4.0 · Allium 3.8 · Fruity 2.8 · Bitterness 2.2 · Nutty 1.7 · Earthy 1.6 · Warm Spice 1.6 · Herbaceous 1.5 · Heat 0.9 · Funk & Ferment 0.8

What's in it (11)

boneless chicken — 680 g
brussels sprouts — 454 g
red onion — 110 g
olive oil — 41 g
salt — 10 g
black pepper — 3 g
garlic — 12 g
balsamic vinegar — 79 g
honey — 30 g
dijon mustard — 15 g
thyme — 1 g

Time & effort: about 51 min (46 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.2 kcal, 15.9 g protein, 4.5 g fat, 6.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 425F. Pat the chicken thighs dry with paper towels and season all over with 1 tsp of the salt and the black pepper.
On a rimmed sheet pan, toss the Brussels sprouts and red onion wedges with 2 tbsp of the olive oil and the remaining 1 tsp salt; spread the sprouts out cut-side down so they'll caramelize.
Nestle the chicken thighs skin-side up among the vegetables and drizzle the chicken with the remaining 1 tbsp olive oil.
Roast until the chicken skin is just starting to turn golden and the vegetables have begun to soften, about 20 minutes.
While the chicken roasts, make the glaze: in a small saucepan, combine the garlic, balsamic vinegar, honey, Dijon mustard, and dried thyme. Simmer over medium heat, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon, 8-10 minutes. Set the glaze aside off the heat.
Remove the pan from the oven and brush half the glaze over the chicken and vegetables. Return the pan to the oven and continue roasting until the chicken reaches 165F internally and the sprouts are caramelized at the edges, 12-15 minutes more.
Remove the pan again, brush on the remaining glaze, then broil on high for 2-3 minutes, watching closely, until the glaze is bubbling and lacquered onto the chicken and sprouts.
Let the chicken rest on the pan for 5 minutes so the juices settle, then serve straight from the sheet pan, spooning any pan glaze over the top.

Dishes with a similar flavor shape

Grilled Balsamic Glazed Chicken Breasts — American
Sheet-Pan Honey Mustard Chicken and Potatoes — American
Japanese Chicken Curry — Japanese
Butternut Squash Soup with Brown Butter — American
Sheet-Pan Caprese Chicken — Italian-American

Keep reading: what sweetness, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.