One-Pan Cranberry Balsamic Chicken and Brussels Sprouts

This sheet pan dinner brings together juicy bone-in chicken thighs and caramelized Brussels sprouts, all coated in a sweet-tart cranberry balsamic sauce and finished with fresh rosemary. It’s a complete meal on one pan, perfect for a busy weeknight yet elegant enough for a casual dinner party.

The chicken skin turns crackly and golden while the sprouts soak up the tangy glaze, and cleanup is just one pan and a sheet of parchment. With minimal prep and a short oven time, this recipe delivers maximum flavor with almost no fuss.

Cranberry balsamic sauce is the shortcut hero here: it adds deep, fruity acidity that pairs beautifully with roasted chicken and vegetables. The sauce bastes the chicken as it roasts, creating a sticky, caramelized exterior. Brussels sprouts and red onion wedges roast alongside, turning tender and sweet at the edges.

Fresh rosemary adds an earthy, piney note that ties everything together. This recipe is designed for a single sheet pan, so it’s ideal for a simple weeknight meal or a low-effort weekend dinner. The result is a colorful, aromatic dish that feels special without demanding much hands-on time.

Ingredients

Why this recipe works

Roasting chicken thighs on the bone keeps the meat moist and flavorful. The skin crisps up in the high heat, while the cranberry balsamic sauce reduces into a glossy glaze that clings to every bite. Because everything cooks on one pan, the chicken juices mingle with the sprouts and onions, so every vegetable picks up savory, tangy flavor.

The high oven temperature (425°F) is key: it renders the chicken fat and caramelizes the natural sugars in the Brussels sprouts and sauce. The parchment paper makes cleanup effortless and prevents sticking, while the single-layer arrangement ensures even browning. This method is hands-off, forgiving, and delivers consistent results every time.

Notes and substitutions

The cranberry balsamic sauce can be store-bought or homemade. If using a store-bought version, look for one with a balanced sweet-tart profile.

For a quick homemade substitute, whisk together equal parts balsamic vinegar and cranberry jam or whole-berry cranberry sauce. The sauce should be pourable but not too thin; if it’s too thick, warm it slightly with a splash of water or vinegar.

Bone-in, skin-on chicken thighs are essential for the best texture and flavor. They stay juicy during the longer roast and develop crisp skin. Brussels sprouts should be halved and trimmed, and the red onion cut into wedges so they cook evenly.

Fresh rosemary is preferable to dried for its vibrant aroma, but dried works in a pinch. Flaky sea salt adds a pleasant crunch; if using fine salt, reduce the amount.

• cranberry balsamic sauce: Mix 1/4 cup balsamic vinegar with 1/4 cup cranberry jam or whole-berry cranberry sauce until smooth.
• fresh rosemary: Use 2 teaspoons dried rosemary, crushed, or 1 teaspoon dried thyme.
• flaky sea salt: Use 3/4 teaspoon kosher salt or fine sea salt.
• bone-in, skin-on chicken thighs: Use boneless, skinless chicken thighs; reduce cook time to 25-30 minutes.

Equipment

• Sheet pan
• Parchment paper
• Mixing bowl
• Spoon
• Metal spatula