One-Pan Cranberry Balsamic Chicken and Brussels Sprouts Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken skin, make sure it is thoroughly dried before adding the sauce. You can even leave the chicken uncovered in the refrigerator for a few hours to dry the skin further. Also, arrange the chicken skin-side up so it renders and crisps directly under the heat. If your oven runs hot, check the pan a few minutes early to avoid over-browning.

To make the sauce go further, you can double the amount and brush on extra during the last 10 minutes of roasting. This creates a thicker glaze. If you prefer a less sweet dish, reduce the cranberry sauce and increase the balsamic vinegar.

Taste the sauce before using and adjust the balance to your liking. The rosemary can be sprinkled on at the end instead of the beginning for a fresher flavor.

Variations

• Balsamic-Glazed Chicken with Apples: Add 1 apple, cored and cut into wedges, to the pan along with the Brussels sprouts. The apple adds sweetness and pairs well with the cranberry balsamic sauce. Use a firm variety like Honeycrisp or Granny Smith.
• Cranberry-Orange Chicken: Stir 1 tablespoon of orange zest into the cranberry balsamic sauce before spooning over the chicken. The citrus brightens the flavor and complements the rosemary. Garnish with orange slices before serving.
• Maple-Cranberry Chicken: Whisk 1 tablespoon of maple syrup into the cranberry balsamic sauce for extra sweetness and depth. This works well if you prefer a sweeter glaze. Reduce the flaky salt slightly to balance.
• Spicy Cranberry Chicken: Add 1/2 teaspoon of red pepper flakes or a drizzle of hot sauce to the cranberry balsamic sauce for a spicy kick. The heat contrasts nicely with the sweet-tart glaze. Adjust the amount to taste.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or microwave until hot.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.

Reheat

Reheat in a 350°F (175°C) oven for 10-12 minutes, or until heated through and skin is crisp. Microwave in 30-second bursts for a quicker option.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and vegetables can be reheated in a 350°F (175°C) oven for about 10 minutes, or in the microwave in 30-second bursts. The sauce may thicken as it cools; add a splash of water or balsamic vinegar when reheating to loosen it. For best texture, reheat in the oven to keep the skin crisp.

You can prep the Brussels sprouts and onion up to a day ahead and keep them in the refrigerator. The cranberry balsamic sauce can also be made ahead and stored in a jar.

However, do not coat the chicken with the sauce until just before roasting, as the acid can affect the texture of the skin. You can also assemble the entire pan (without the sauce) and refrigerate for a few hours, then add the sauce and roast. This saves time on busy nights.

Serving ideas

Serve the chicken and Brussels sprouts directly from the sheet pan for a casual family dinner, or transfer to a platter for a more polished presentation. The dish pairs well with creamy mashed potatoes, polenta, or crusty bread to soak up the tangy pan juices.

A simple green salad with a light vinaigrette adds freshness and contrast. For a festive touch, garnish with extra fresh rosemary sprigs or a sprinkle of flaky salt.

This recipe is also delicious with roasted sweet potatoes or butternut squash added to the pan. For a heartier meal, serve over cooked quinoa, farro, or rice to catch every bit of the flavorful sauce.

The sweetness of the cranberry balsamic glaze pairs beautifully with the earthy sprouts and savory chicken. Leftovers can be chopped and used in salads, wraps, or grain bowls the next day.

Frequently asked questions

Recipe card

One-Pan Cranberry Balsamic Chicken and Brussels Sprouts

Prep 15 minCook 40 minTotal 55 minServes 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 1/2 lb Brussels sprouts, trimmed and halved
• 1 red onion, cut into wedges
• 1/2 cup cranberry balsamic sauce
• 2 tbsp fresh rosemary leaves
• 1 tsp flaky sea salt

Instructions

1. 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.
2. 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.
3. 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).
4. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

540

Protein

32 g

Carbohydrates

22 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.