Sheet Pan Chicken And Brussels Sprouts With Reduced Balsamic

1. 1

   Position an oven rack in the upper third of your oven and preheat it to 425u00b0F. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.