Sheet Pan Chicken And Brussels Sprouts With Reduced Balsamic

• 1 to 2 pounds Brussels sprouts, ends trimmed, halved or quartered, if small (see comments and notes above)
• 4 bone-in, skin-on chicken legs
• 2 tablespoons extra-virgin olive oil
• kosher salt and pepper to taste
• 1/4 to 1/2 cups balsamic vinegar, see notes above

1. Position an oven rack in the upper third of your oven and preheat it to 425u0b0F. 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.
2. 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 - I keep a liquid measure nearby, so I can periodically measure the amount of vinegar. Remove pot from heat.
3. 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.
4. 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.

brussels sprouts, chicken, extravirgin olive oil, kosher salt, balsamic vinegar

Taken from food52.com/recipes/66658-sheet-pan-chicken-and-brussels-sprouts-with-reduced-balsamic (may not work)