Dinner simply received a complete lot higher with this balsamic hen and Brussels sprouts. Juicy hen thighs are marinated in a savory-sweet balsamic sauce, then superbly roasted with Brussels sprouts and purple onions. It’s straightforward, wholesome, and oh-so-delicious.
Let’s minimize to the chase — sheet pan recipes are good. They’re straightforward to prep, are fairly hands-off as soon as they go into the oven, and create a balanced wholesome dinner. It’s no marvel why everybody raves about my Greek sheet pan hen. So, I’m again with one other sheet pan hen recipe with a wintery, balsamic twist!
Elements for Balsamic Rooster and Brussels Sprouts
Excellent news — the elements are very minimal, with just a few further pantry objects for the marinade. Right here’s what you want:
- Rooster Thighs: You’ll wish to use bone-in, skin-on hen thighs! They keep further juicy and moist when roasted. Plus, the pores and skin will get golden and crispy — the perfect half I’d say!
- Greens: This sheet pan is loaded with Brussels sprouts and purple onion. However be at liberty to make use of different cruciferous greens corresponding to broccoli or cauliflower should you’re not a fan of sprouts.
- Balsamic Marinade: That is mainly an elevated model of my balsamic glaze — together with balsamic vinegar, olive oil, maple syrup, contemporary garlic, salt, and pepper.
Discover the printable recipe with measurements under
The right way to Make Balsamic Sheet Pan Rooster
Make the balsamic marinade and marinate the hen. Whisk collectively the balsamic vinegar, olive oil, maple syrup, garlic, salt, and pepper. Place the hen thighs in a big glass bowl and pour the marinade on high. Let this marinate within the fridge for a minimum of 1 to 2 hours.
Prep the veggies on the sheet pan. Toss the Brussels sprouts and sliced onions with olive oil, salt, and pepper on a sheet pan. I like to simply use my fingers to present the veggies a fast toss!
Add the hen and bake! Take away the hen from the marinade and place it on the sheet pan, nestling it between the greens. Bake at 425°F (220°C) for 30 to 40 minutes.
Brush the balsamic glaze on the hen. Whereas the hen is baking, simmer the remaining marinade in a small saucepan over medium-low warmth for 8 to 10 minutes. It is going to slowly thicken up! Then open the oven and brush the balsamic glaze on every hen thigh (repeat this another time earlier than the half-hour is up).
Useful tip: Use an instant-read thermometer to make sure the hen is cooked to 170°F (77°C).
Storage Suggestions
Sheet pan recipes are a meal prep savior. So I’ve a sense you’ll be making this balsamic hen typically! If you do, right here’s how one can retailer it within the fridge or freezer.
- To eat it all through the week: Retailer any leftovers in an hermetic container within the fridge for 4 to five days.
- To freeze for later: Pack every part in freezer-safe containers, which will be saved for as much as 3 months. Simply don’t neglect to thaw it within the fridge in a single day once you’re able to eat it.
Extra Weeknight Rooster Recipes
From hen breast to hen thighs, listed below are just a few of my favourite hen recipes!
That is your reminder to make extra sheet pan recipes! Give this balsamic hen a try to let me know your ideas within the remark field under. Hope you find it irresistible!
Balsamic Rooster with Brussels Sprouts
Dinner simply received a complete lot higher with this straightforward sheet pan recipe loaded with balsamic hen, Brussels sprouts, and purple onions!
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In a medium bowl, whisk collectively the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, garlic, salt, and pepper.
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Place the hen thighs in a big glass bowl or plastic bag and pour the marinade on high. Marinate within the fridge for 1 to 2 hours.
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Preheat the oven to 425°F (220°C). Place the Brussels sprouts and onion on a sheet pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Use your fingers to combine every part collectively on the sheet pan.
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Take away the hen from the marinade and place it on the sheet pan, nestling it between the greens. Bake for 30 to 40 minutes or till the hen is cooked by.
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Whereas the hen is baking, pour the remaining marinade right into a small saucepan on medium-low warmth. Simmer for 8 to 10 minutes or till the sauce is decreased and thickened. Open the oven, brush the glaze on the hen and proceed baking. Repeat this another time whereas the hen is baking. Notice: the glaze will proceed to thicken whereas it cools, so will probably be a lot thicker on the second software.
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Use an on the spot learn thermometer to make sure the hen is cooked by to 165°F (74°C), then serve.
Energy: 478kcal, Carbohydrates: 17g, Protein: 26g, Fats: 34g, Saturated Fats: 8g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 17g, Trans Fats: 0.1g, Ldl cholesterol: 142mg, Sodium: 331mg, Potassium: 663mg, Fiber: 3g, Sugar: 10g, Vitamin A: 684IU, Vitamin C: 66mg, Calcium: 64mg, Iron: 2mg
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Recipe initially posted October 2016, however up to date with new images and data.
