Crispy Balsamic Chicken

Simple weeknight dinners are a must during the fall and this one pan dinner is favorite of ours. Crispy chicken thighs are surrounded by brussels sprouts and a tangy balsamic sauce. It's quick and easy and will make you want to cook a homade dinner every night of the week.  

Made this? Let us know how it went in the comments below! 


1/4 c. 
plus 3 tbsp. extra-virgin olive oil, divided
1 tbsp. 
balsamic vinegar
1 tbsp. 
Fresh thyme leaves
1 tbsp. 
freshly chopped rosemary
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
10whole peeled garlic cloves, ends trimmed
1 sprouts, ends trimmed and halved or quartered, if large
2 tbsp. freshly grated Parmesan, for serving


Preheat oven to 425°. In a large bowl, whisk together 1/4 cup oil, balsamic, thyme, and rosemary and season generously with salt and pepper. Add chicken thighs and toss to coat.

Heat a large oven-safe skillet over medium-high heat. 

Add 1 tablespoon oil and sear chicken thighs skin-side down until crispy, 2 to 4 minutes per side. Transfer chicken to a plate. Wipe out skillet, if desired.

To skillet add remaining 2 tablespoons oil. Add whole garlic cloves and brussels sprouts and season with salt and pepper. Cook over medium heat until fragrant and deeply golden, about 10 minutes.

Return chicken to skillet and nestle in brussels sprouts. Bake until chicken is cooked through and brussels sprouts are tender, 15 minutes.
Garnish with Parmesan before serving.