Sheet Pan

Sheet Pan Chicken and Brussels Sprouts with Reduced Balsamic

December 30, 2016
4 Ratings
Photo by Alexandra Stafford
  • Serves 4 to 6
Author Notes

Inspired by a favorite Ina Garten recipe for Brussels sprouts with Pancetta and Balsamic, this one replaces the pancetta with whole chicken legs, making it more of a meal.

For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that.

Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts. —Alexandra Stafford

What You'll Need
  • 1 to 2 pounds Brussels sprouts, ends trimmed, halved or quartered, if small (see comments and notes above)
  • 4 bone-in, skin-on chicken legs
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and pepper to taste
  • 1/4 to 1/2 cups balsamic vinegar, see notes above
  1. Position an oven rack in the upper third of your oven and preheat it to 425ºF. Place the Brussels sprouts and chicken on a rimmed sheet pan. Pat the chicken dry with paper towels. Season the chicken and sprouts all over generously with salt and pepper to taste. (I used about 1.5 teaspoons kosher salt.) Drizzle with the olive oil and toss to coat evenly. Spread everything out into an even layer, placing the chicken skin side up. Place pan in oven and roast for 30 minutes, rotating the pan halfway.
  2. Meanwhile, place the balsamic vinegar in a small pot. Bring to a simmer over medium heat, then adjust heat so that the vinegar is gently bubbling. Simmer until vinegar is reduced by half — I keep a liquid measure nearby, so I can periodically measure the amount of vinegar. Remove pot from heat.
  3. Remove sheet pan from oven and preheat the broiler. Transfer Brussels sprouts to a bowl. Return sheet pan to the broiler, and cook until the chicken skin is evenly golden brown, about 3 minutes—keep a close watch. Transfer chicken to a serving platter.
  4. Pour the 2 tablespoons of reduced balsamic over the sheet pan and scrape up any bits from the pan. Pour this mixture over the Brussels sprouts and toss to coat. Pour the Brussels sprouts mixture over the resting chicken. Let rest 5 minutes before serving.

See what other Food52ers are saying.

  • robin lewis
    robin lewis
  • Amy
  • Susan W
    Susan W
  • Jocelyn Grayson
    Jocelyn Grayson
  • Maryann
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

17 Reviews

Molly February 16, 2018
This has become one of my go-to recipes to share with friends as it's easy and delicious, allowing me to focus my kitchen energies elsewhere.
robin L. March 6, 2017
Any tips on timing for cooking bone-in skin-on chicken breasts and thighs instead of legs?
Lynette January 20, 2017
Recipe is fine, but no instructions on reducing the vinegar
Jocelyn G. January 20, 2017
I just simmer in a little pot. I like the flavor better than boiling.
Alexandra S. January 21, 2017
Thanks, Jocelyng!

Lynette — I just added the step to the recipe. Sorry about that! Thought I had included it but I guess it was just in the notes.
Amy January 15, 2017
Amazing! So easy and delicious. Definitely make more Brussels sprouts as you won't be able to stop sneaking bites before serving.
Alexandra S. January 15, 2017
So happy to hear this, Amy! I find the sprouts irresistible, too. Thanks for writing in!
Denise R. January 11, 2017
This sounds really good but nobody in my family likes chicken legs (only breasts, not even thighs--which seem to be the go-to chicken part for all recipes these days). I wonder if it would work with quartered bone-in breasts?
Alexandra S. January 11, 2017
Absolutely! I think you'll just have to adjust the timing a bit — the breasts will take less time than the legs, I think, but not too much less time. I actually roast bone-in legs and breasts together, and it works fine, so maybe no adjustments are necessary? :
KathyS January 6, 2017
I just prepared this for dinner with 2 lbs of Brussel sprouts (taking my cue from the comments) my husband said, 'wow, that's a lot of Brussel sprouts!' It was but, my gosh, every single one of them was delicious! Super easy recipe and SO flavorful! Thank you for the cold winter night inspiration!
Alexandra S. January 6, 2017
Haha, I love it. So happy to hear this. I never imagined counting on 1 lb. of Brussels sprouts per person, but my husband and I devoured 1.5 lbs. and could have easily taken down a half pound more. Two pounds it will be from here on out! Editing recipe now :)
Susan W. January 6, 2017
I LURRVE your sheet pan dinners. This one will be next on my list!!
Alexandra S. January 6, 2017
I LURRVE YOU!! Happy New Year, Susan!! Double (or nearly double) up on the Brussels sprouts. xoxo
Jocelyn G. January 6, 2017
Another great recipe, Alexandra! (Made your crispy (or not) fingerling potatoes for New Year's Eve.) Agree with the other commenter about more sprouts. Might have add more balsamic reduction, in that case.
Alexandra S. January 6, 2017
So great to hear this Jocelyng! I made it again tonight and used about 1.5 lbs. of sprouts and my husband and I ate every last one — probably could have done 2 lbs. with success. I did add more of the reduced balsamic. I started wit 1/2 cup, reduced it to less than 1/4 cup, and used all of it to deglaze the sheet pan. And yay for Crispy (or Not) fingerling potatoes. Happy Happy New Year!!
Maryann January 3, 2017
This was great. I would double the brussels though.
Alexandra S. January 4, 2017
Great to hear. I think more B. sprouts would be great, too.