4 Bone-in, Skin-on chicken leg quarters
2 T EVOO
Kosher salt and pepper to tastes
1/4 to 1/2 cup Balsamic Vinegar
Position an oven rack in the upper third of your oven and preheat it to 425ºF. Place the Brussels sprouts and chicken on a rimmed sheet pan. Pat the chicken dry with paper towels. Season the chicken and sprouts all over generously with salt and pepper to taste. (I used about 1.5 teaspoons kosher salt.) Drizzle with the olive oil and toss to coat evenly. Spread everything out into an even layer, placing the chicken skin side up. Place pan in oven and roast for 30 minutes, rotating the pan halfway.
Meanwhile, place the balsamic vinegar in a small pot. Bring to a simmer over medium heat, then adjust heat so that the vinegar is gently bubbling. Simmer until vinegar is reduced by half.
Remove sheet pan from oven and preheat the broiler. Transfer Brussels sprouts to a bowl. Return sheet pan to the broiler, and cook until the chicken skin is evenly golden brown, about 3 minutes—keep a close watch. Transfer chicken to a serving platter.
Pour the 2 tablespoons of reduced balsamic over the sheet pan and scrape up any bits from the pan. Pour this mixture over the Brussels sprouts and toss to coat. Pour the Brussels sprouts mixture over the resting chicken. Let rest 5 minutes before serving.
Author Notes: Inspired by a favorite Ina Garten recipe for Brussels sprouts with Pancetta and Balsamic, this one replaces the pancetta with whole chicken legs, making it more of a meal.
For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that.
Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts.
For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that.
Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts.
Source: Food52.com
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