One-Pan Cranberry Balsamic Chicken and Brussels Sprouts Step-by-step instructions

Before you start

Before starting, heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper. Trim the Brussels sprouts, cutting any large ones in half, and peel and cut the red onion into wedges. Pat the chicken thighs dry with paper towels to help the skin crisp.

Measure out the cranberry balsamic sauce, and have the rosemary leaves and flaky salt ready. If using a store-bought sauce, give it a stir; if homemade, prepare it ahead. Arrange everything on the pan as described to ensure even cooking and easy cleanup.

Instructions

Arrange and Season

1. 1Prep the Pan
   Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper. Arrange the chicken thighs, Brussels sprouts, and red onion wedges in a single layer on the pan, leaving space between pieces so they roast rather than steam.
   Look for The pan is full but not overcrowded; pieces have a little breathing room.
   Tip For even browning, pat the chicken skin dry with paper towels before arranging.
2. 2Add the Sauce and Seasonings
   Spoon the cranberry balsamic sauce over the chicken and vegetables, using the back of the spoon to coat the chicken skin and toss the sprouts and onions lightly. Scatter the fresh rosemary leaves and flaky salt evenly over everything.
   Look for The sauce glistens on the chicken and vegetables; rosemary is scattered evenly.
   Tip If the sauce is thick, warm it slightly to make spooning easier.

At the end of this phase, the sheet pan holds a colorful, even layer of chicken, sprouts, and onion wedges. The cranberry balsamic sauce coats everything in a glossy, deep red sheen, and the rosemary and salt are scattered evenly.

The pan looks inviting, with the chicken skin still pale but glistening. Make sure the pieces are not overlapping; if they are, rearrange them before roasting. This ensures even cooking and caramelization.

Roast to Golden

3. 3Roast Until Golden and Cooked Through
   Place the sheet pan in the oven and roast for 35 to 40 minutes, until the chicken skin is deep golden and crispy and the sprouts are tender and caramelized at the edges. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh, without touching bone, registers 165°F (74°C).
   Look for Skin is golden brown, sprouts are browned at the edges, and juices run clear.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken browns too quickly, tent loosely with foil for the last 10 minutes.

After roasting, the kitchen smells richly of caramelized balsamic and roasted chicken. The chicken skin is deep golden brown and crisp, and the Brussels sprouts are browned at the edges with a tender interior. The sauce has reduced to a sticky glaze. The onions are soft and sweet, with charred edges. Check that the chicken reaches 165°F (74°C) and that the sprouts are fork-tender. If not, return to the oven for a few more minutes.

Rest and Serve

4. 4Rest and Serve
   Remove the pan from the oven and let it rest for 5 minutes. Using a metal spatula, lift the chicken and sprouts onto plates, spooning any pan juices over the top. Serve hot.
   Look for The chicken skin is crisp, and the pan juices are glossy and fragrant.
   Tip Resting lets the juices redistribute, keeping the meat moist.

The pan has rested for 5 minutes, allowing the juices to redistribute. The chicken skin remains crisp, and the pan juices are glossy and fragrant. Use a metal spatula to lift the chicken and vegetables onto plates, spooning any extra sauce over the top. The dish looks vibrant and appetizing, with the deep red glaze contrasting with the green sprouts and purple onions. Serve hot, straight from the pan or on a platter.

Common mistakes

One common mistake is overcrowding the pan, which traps steam and prevents browning. Use a large sheet pan and leave space between pieces. Another is under-roasting: if the sprouts are still hard or the chicken skin isn’t crisp, give it a few more minutes.

Overcooking can dry out the chicken, so rely on a thermometer. Also, be careful not to burn the sauce—if it starts to darken too quickly, tent with foil. Finally, don’t skip the rest time; it keeps the meat moist. Use a metal spatula to lift the chicken without tearing the skin.

How to tell it’s done

The dish is done when the chicken skin is deep golden and crispy, and the Brussels sprouts are tender when pierced with a fork and have caramelized, browned edges. The internal temperature of the chicken thighs must reach 165°F (74°C) in the thickest part, avoiding the bone.

If you don’t have a thermometer, pierce the thickest part of a thigh; the juices should run clear, not pink. The sauce should be reduced and sticky, clinging to the chicken and vegetables. Let the pan rest for 5 minutes before serving to allow the juices to settle.

• Poultry: 165°F (74°C) in the thickest part