Roasted Chicken Thighs with Balsamic Rosemary Roasted Grapes

Keep dinner simple and satisfying! This fall inspired sheet pan meal features tender chicken, roasted grapes and Brussels sprouts, finished with a drizzle of balsamic glaze.

Serves: 4Prep: 20 minutesCook: 30 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 4 tablespoons Private Selection™ California Extra Virgin Olive Oil
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon minced garlic
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 (about 2 lbs.) bone-in skin-on chicken thighs, trim excess skin and pat dry
  • 2 cups red grapes, washed and removed from the stems
  • 1 pound Brussels sprouts, trimmed
  • Private Selection™ Balsamic Glaze


  • Heat oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray; set aside.
  • In a small bowl, mix together oil, rosemary, garlic, salt and pepper.
  • Season chicken, grapes and Brussels sprouts with oil mixture.
  • Spread in a single layer on prepared baking sheet.
  • Bake 25-30 minutes until chicken reaches and internal temperature of 165°F.
  • Drizzle with balsamic glaze before serving.
  • Refrigerate leftovers.
  • Tip: For a crisper skin, sear chicken thighs, skin-side down, in a hot pan before roasting in the oven.