Spring Chicken Sheet Pan with Brussels Sprouts & Asparagus
No, the chicken is not overcooked – it has a balsamic glaze on it.
AND OOH BABY – IT IS SO GOOD!
My children eating this for dinner:
Child #2: Mom, what did you put on this chicken?
Me: Balsamic Glaze.
Child: Will you pour some in my mouth?
Me: Uh, no.
Other child: Mom, this chicken is so good.
Another child: Mom, can I eat the skin off of your chicken?
We had company over on Tuesday night (the night I served this) and everyone was delighted with dinner. My oldest daughter made a ridiculously enormous batch of challah bread to go with the meal and we all ate until we could no longer move. Challah Bread recipe Here
It was fantastic.
The next time I make this, I’ll shove some rice in the InstaPot. It takes no time at all and all those lovely balsamic juices in the bottom of the pan would have been wonderful over some rice.
This is so easy to make.
It is even easier if you buy the balsamic glaze. It can usually be found in the condiment section of the supermarket near the balsamic vinegar. My store was out, and I like making things myself, so I just made some.
Homemade Balsamic Glaze:
- 1 cup of balsamic vinegar
- 2 tbsp honey
In a small saucepan on the stovetop reduce the glaze until thickened (bring to a rolling boil and let boil for about 7 minutes). The balsamic vinegar should be thick enough to coat the back of a spoon. Stir in the honey and remove from heat.
Set the glaze aside.
Next, let’s get the sheet pan set up!
Trim the ends off the brussels sprouts and slice them in half. Dump them in the center of the sheet pan. Drizzle 1 tablespoon of olive oil over them and liberally salt & pepper them (you don’t need much oil because the chicken will make plenty of juice). Use your hands to toss them around so they are all evenly covered with the oil and seasonings.
Rinse, pat dry, trim off any excess and season all sides of the chicken with salt and pepper.
Arrange chicken among the brussels sprouts and drizzle everything with some of the balsamic glaze. It doesn’t take much. You will have some glaze leftover. Store the extra glaze in an airtight container with a tight-fitting lid (like a mason jar) for future use (like this Caprese salad).
(We are going to add the asparagus during the last 10 minutes of cooking so it doesn’t overcook).
Shove the sheet into the center of a 400-degree oven and bake for 40 minutes.
Rinse and trim the ends off the asparagus.
After 40 minutes add the asparagus and return to the oven for another 10 minutes.
It is done when the chicken is lightly browned and the asparagus is al dente.
So easy & really good!
Serve with rice for a hungry crew. Rice recipe here.
XO,
Candi
Ingredients
Balsamic Glaze
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To make the Glaze:
In a small saucepan on the stovetop reduce the glaze until thickened (bring to a rolling boil and let boil for about 7 minutes). The balsamic vinegar should be thick enough to coat the back of a spoon. Stir in the honey and remove from heat.
Set the glaze aside.
To make the Sheet Pan:
Trim the ends off the brussels sprouts and slice them in half. Dump them in the center of the sheet pan. Drizzle 1 tablespoon of olive oil over them and salt & pepper them. Use your hands to toss them around so they are all evenly covered with the oil and seasonings.
Rinse, pat dry and season all sides of the chicken with salt and pepper.
Arrange chicken among the brussels sprouts and drizzle everything with some of the balsamic glaze. You will have glaze left over.
Shove the sheet into a 400-degree oven and bake for 40 minutes.
Rinse and trim the ends off the asparagus.
After 40 minutes take the sheet out of the oven and add the asparagus and return to the oven for another 10 minutes.
Enjoy!
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