In a medium bowl, I whisk ½ cup balsamic vinegar, 2 tbsp olive oil, 2 tbsp maple syrup, 3 minced garlic cloves, ½ tsp salt, and ¼ tsp pepper until smooth. This creates a tangy-sweet marinade that’s pure magic.

I pat 6 chicken thighs dry with paper towels (key for crispy skin!), then place them in a large bowl or zip-top bag. I pour the marinade over, ensuring all pieces are coated, and refrigerate for 1–2 hours to soak up the flavors.

I preheat the oven to 425°F (220°C). On a large sheet pan, I arrange 1 lb halved Brussels sprouts and 1 red onion cut into wedges. I drizzle with 2 tbsp olive oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly.

I remove the chicken from the marinade (reserving the liquid) and nestle the thighs, skin-side up, among the veggies on the sheet pan, ensuring nothing overlaps too much for proper browning. I roast for 30–40 minutes, rotating the pan halfway, until the chicken is golden and the veggies are tender.

While roasting, I pour the reserved marinade into a small saucepan and simmer over medium-low heat for 8–10 minutes, stirring occasionally, until it thickens into a glossy glaze. I keep an eye on it to avoid burning.

I brush the glaze over the chicken thighs twice: once at the 30-minute mark and again 5 minutes before finishing. I check that the chicken reaches 165°F (74°C) with a thermometer, then serve the Juicy Balsamic Chicken with Brussels Sprouts hot, with extra glaze on the side.