Sheet Pan Chicken with Brussels Sprouts and Balsamic Glazed Cranberries

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Heating your baking sheets while the oven preheats ensures the skin of the chicken thighs will turn out crispy and delicious in this easy sheet pan dinner. 


  • 1 lb. (500 g) brussels sprouts, trimmed
  • 4 Tbs. (2 oz./60 g) olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 lb. (750 g) boneless, skin-on chicken thighs
  • 1/2 cup (2 oz./60 g) dried cranberries
  • 5 Tbs. plus 1/2 tsp. balsamic vinegar
  • Juice of 1/2 lemon


Place 2 baking sheets in an oven and preheat the oven to 400°F (200°C).

Using a mandoline or a sharp knife, very thinly slice half of the brussels sprouts. Transfer to a large bowl, drizzle with 1 Tbs. of the olive oil and season with salt and pepper. Toss to combine. Set aside.

Using a knife, cut the remaining brussels sprouts into quarters. Transfer to a bowl, drizzle with the remaining 3 Tbs. olive oil and toss to combine. Set aside.

Pat the chicken dry and season generously with salt and pepper.

Carefully remove the 2 preheated baking sheets from the oven. Place the chicken, skin side down, on one of the baking sheets. Spread the quartered brussels sprouts evenly on the second baking sheet. Transfer both to the oven and cook for 15 minutes. Increase the oven temperature to 500°F (260°C). Carefully remove both baking sheets from the oven. Turn the chicken thighs over and stir the quartered brussels sprouts. Return both baking sheets to the oven and continue to cook, checking frequently, until the brussels sprouts are slightly crisp and beginning to char, 5 to 10 minutes, and the chicken skin is crisp and an instant-read thermometer inserted into the thickest part of a thigh registers 170°F (77°C), about 10 minutes. Remove both baking sheets from the oven and let cool slightly.

While the chicken and quartered brussels sprouts are cooking, make the balsamic glaze. In a small saucepan over medium-low heat, combine the dried cranberries, 5 Tbs. of the balsamic vinegar and the lemon juice. Cook, stirring occasionally, just until the mixture comes to a simmer. Reduce the heat to low and simmer gently until the cranberries become plump and the liquid thickens slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper. Add the cranberry mixture to the bowl with the thinly sliced brussels sprouts and toss to combine.

Add the roasted brussels sprouts to the bowl with the thinly sliced brussels sprouts and toss to combine. Drizzle with the remaining 1/2 tsp. balsamic vinegar and season with salt and pepper.

Transfer the chicken to a serving platter and spoon the brussels sprouts on top of and around the chicken. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen