Sheet Pan Roast Chicken with Brussels Sprouts
Ingredients
-
1 to 2
pounds
Brussels sprouts
-
4
pieces
bone-in, skin-on chicken legs
-
2
tablespoons
extra-virgin olive oil
-
Kosher salt and pepper
to taste
-
¼ to ½
cups
balsamic vinegar
Instructions
- 1. Preheat the oven to 425ºF and position a rack in the upper third.
- 2. Prepare the Brussels sprouts by trimming and halving or quartering them.
- 3. Place the Brussels sprouts and chicken legs on a rimmed sheet pan.
- 4. Pat the chicken dry and season both the chicken and sprouts with salt and pepper.
- 5. Drizzle olive oil over the chicken and sprouts, tossing to coat evenly.
- 6. Spread the mixture in an even layer with the chicken skin side up and roast for 30 minutes, rotating the pan halfway.
- 7. While roasting, simmer balsamic vinegar in a small pot until reduced by half.
- 8. After 30 minutes, transfer the Brussels sprouts to a bowl and preheat the broiler.
- 9. Broil the chicken for about 3 minutes until the skin is golden brown.
- 10. Pour the reduced balsamic over the sheet pan, scraping up any bits, and toss with the Brussels sprouts.
- 11. Serve the Brussels sprouts over the chicken and let rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
300mg
Cholesterol
100mg
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