Sheet Pan Chicken And Brussel Sprouts (With Honey Balsamic Sauce)
Quick & easy, and ridiculously tasty. Is there any better sheet pan chicken dinner than this crowd pleasing Chicken And Brussel Sprouts With Honey Balsamic Sauce?
Servings: 4
Ingredients
- 4 chicken thighs (large skinless boneless)
- ¼ cup balsamic vinegar
- ¼ cup honey
- 1 teaspoon mustard Any, but I’d recommend French, English or wholegrain
- 2 teaspoons dried mixed herbs (Italian seasoning or any dried herb mixture such as basil, oregano, thyme, marjoram, parsley, rosemary.)
- 1 teaspoon corn starch (mixed with a little water) UK = cornflour
- 14 ounces brussels sprouts (Topped and tailed and cut into halves or even quarters if large.)
- 5 ounces mushrooms sliced into large pieces
- 1 medium onion sliced into large chunks
- olive oil and salt & pepper for drizzling
- 2 tbsp butter for dotting (rough estimate)
Instructions
- Preheat the oven to 375F/190C.
- Put the chicken thighs into a Ziploc bag, then add the balsamic vinegar, honey, mustard, herbs, and cornstarch (corn flour). Close the top of the bag and smoosh around until the chicken is well covered in the marinade. Place the bag on a plate and store in the fridge while you assemble the rest of the dish.4 chicken thighs, ¼ cup balsamic vinegar, ¼ cup honey, 1 teaspoon mustard, 2 teaspoons dried mixed herbs, 1 teaspoon corn starch
- Line a baking tray with baking paper, then scatter the brussels sprouts, mushrooms and onions over the tray. Drizzle over a little olive oil, then toss with your hands or a big spoon.14 ounces brussels sprouts, 5 ounces mushrooms, 1 medium onion, olive oil and salt & pepper
- Tuck the chicken from the Ziploc bag in among the vegetables, then pour the rest of the marinade over the chicken. Dot the top of the chicken with little bits of the butter.2 tbsp butter
- Sprinkle with plenty of salt and pepper, then roast for 35 minutes, or until the chicken is cooked through and the vegetables are tender and starting to caramelise in parts.
- Serve with toasted crusty bread, rice or potatoes.
Video
Notes
Baking paper: You don’t have to cover your baking tray with baking paper, but I find the tray gets very messy and sticky otherwise. Let’s not create more work for ourselves!
Brussel sprouts: It's important to cut them in half or even quarters if they are large brussels so that they cook in the same time as everything else. Taste to see if they are tender enough at the end of the cooking time. If not, leave for 5 minutes longer. I find that you will not overcook the chicken thighs in this time.
Reheating: We usually manage to make this meal last for 2 nights, so I often reheat the leftovers in the microwave the next night. You lose that little bit of crisp from some of the vegetables, but it’s still absolutely delicious!
Alternative veggie ideas: Brussels sprouts hater? No problem, use broccoli, cauliflower, or small cubes of sweet potato or butternut squash instead. If you do decide to use broccoli, just keep an eye on it – it can burn quickly when roasting!
More variations: Try adding 2 cloves of crushed garlic to the sauce as well. Also a pinch of red pepper flakes or chili flakes is great if you enjoy a little heat.
Nutrition
Calories: 441kcal | Carbohydrates: 33g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 184mg | Potassium: 799mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1015IU | Vitamin C: 87.1mg | Calcium: 61mg | Iron: 2.6mg
