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This simple balsamic roasted chicken with Brussels sprouts and bacon sheet pan dinner was created because I needed to come up with something easy (every day is busy with four kids on our little homestead) and I had chicken thighs and Brussels sprouts in the freezer.  I pretty much always have bacon and onions on hand.  This is so easy to put together, pop in the oven and enjoy a delicious (low effort) dinner.  (Note: You do need to thaw the chicken in the fridge ahead of time or use fresh chicken.)

This easy sheet pan chicken and Brussels sprouts dinner was so good, there wasn't a bite left.  My husband said the Brussels sprouts were exquisite.  There was a little left after dinner, but the boys finished every last bite before bedtime.  They always raid the kitchen for snacks between dinner and bedtime (growing boys!), but instead of snacks, they wanted more chicken and sprouts!  

This is one of my go-to meals now since it was such a family favorite and so easy to make. 

A few notes:
You could use chicken breasts if you prefer.  I stock chicken thighs in my freezer since they are usually less expensive than breasts at my local stores and I think they are more flavorful.  They have a higher fat content than chicken breasts giving them lots of good flavor and making them less likely to dry out when cooked. 

If you are using fresh Brussels sprouts, you may want to cut them in half depending on size.  I used two 10 oz. bags of frozen Brussels sprouts which were the perfect size for this dish and didn't need any prep work.  

Herbs de Provence seasoning may be a new seasoning for you.  I recently bought my first bottle.  You could roast this chicken and vegetable pan without it, but it adds a wonderful depth of flavors.  I will be using it a lot in the future.  One of the boys even commented on the flavor and how much he loved it.  I bought my Herbs de Provence at my small town Walmart so you can probably find it at your local market.  
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You might also like:  ​Balsamic Roasted Brussels Sprouts with Eggs and Balsamic Roasted Beets 

Balsamic Roasted Chicken with Brussels Sprouts and Bacon                                  
Serves: 6
Prep Time: 15-20 minutes
Cooking Time: 30-40 minutes

Ingredients:
10-12 boneless skinless chicken thighs
1-1 1/2 lbs. fresh brussels sprouts, trimmed or frozen brussels sprouts
1 small sweet onion, diced
6 slices bacon, chopped
Olive oil
Balsamic vinegar
Herbs de Provence seasoning (amazon link)
Fresh ground salt and pepper


1.  Preheat oven to 400 degrees F. 
2.  Spray or brush a large sided baking pan with olive oil.
3.  Place chicken in baking pan.  Arrange brussels sprouts around chicken. 
4.  Sprinkle diced onion and chopped bacon over the chicken and brussels sprouts.
5.  Drizzle a little olive oil and balsamic vinegar over the chicken and sprouts. 
6.  Shake Herbs de Provence over everything to season then salt and pepper. 
7.  Bake for 25 to 35 minutes until chicken is cooked through and brussels sprouts are fork tender. Cook longer in 5 minute increments if needed.  Chicken needs to reach an internal temperature of 165 degrees F., but cooking thighs a little longer will tenderize the meat even more.  You can cook them up to 185 degrees F., for tender, juicy thighs, so go for somewhere between 165 and 185.  Here is a  fun read all about cooking chicken thighs.  
8.  Then turn the oven up to broil and put under the broiler for a couple of minutes to brown chicken and crisp bacon.  Make sure the oven door is cracked open and keep a close eye while broiling. 

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About a month ago, I was making tacos for dinner and we didn't have any fresh tomatoes to serve with them.  We love fresh produce, but don't always have fresh ingredients on hand.  Although, I do always have onions, garlic, and canned tomatoes so I started making fresh salsa and I have been making it a couple of times a week since then.  Everyone in the family loves it, so it goes pretty quickly.  

We will soon have all kinds of fresh ingredients from our garden.  Here's a sneak peek on my instagram.  And if you don't have instagram, here's a peek on facebook.  We have been working really hard in the garden and can't wait until we can harvest our own produce.  

This salsa is so easy to make.  I simply put everything in my food processor (amazon link) and chop into a fine salsa.  You can also use a blender.  

See how easy that is.  I just chunk the onion and garlic.  No need to dice or mince anything.  You can just throw the cilantro in.   The food processor will do all the work.  

The yummiest, easiest homemade salsa!  

The best part is that recipes like this are only guidelines.  You can change it up a bit to your liking.  Make it spicier if you want by adding some fresh jalapeno pepper.  Adjust seasonings until it is exactly as you want it.  

Enjoy this delicious, fresh summer side at your next BBQ or just because.  We have been having taco or fajita night a lot lately because it is so easy.  Here is a link to kid-friendly baked tacos and here is one to our favorite chicken fajitas.  We also love these pork carnitas and fresh guacamole.  I made really simple tacos the other day with ground beef, onion, salt, and pepper.  They were delicious.  The boys had them with soft tortillas and my husband and I had cheese (low carb) tortillas.  We serve with all the fixins...salsa, sour cream, guacamole or sliced avocados, lettuce, tomatoes, shredded cheese and limes.  

Easy Homemade Restaurant Style Salsa

Ingredients:
1 onion, chunked (I use a sweet onion)
2 (14.5 oz.) cans diced tomatoes
2 cloves garlic, chunked
Juice of 1/2 lime
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. red pepper flakes
Fresh ground pepper to taste
Big handful of fresh cilantro

You could add a piece of jalapeno pepper to spice it up.  I don't add it and we love the flavor.  

Directions:
Put ingredients in the food processor and blend until desired consistency.  You can see how I do this in the video above.  

Adjust seasonings as needed and serve with your favorite tortilla chips.  

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