Flavored with a garlicky honey-balsamic glaze this super-simple sheet pan chicken dinner combines juicy bone-in chicken thighs, Brussels sprouts, sweet potatoes, and apples to make a delicious fall-inspired, one-pan meal.

How To Make Sheet Pan Chicken

This is an overview of how this dish is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

1. Preheat the oven and coat a large, rimmed baking sheet with nonstick spray.
2. Trim and halve the Brussels sprouts, arrange them on the baking sheet and season with salt and pepper.
3. Pour a little water into the pan and cover tightly with foil. Bake until the Brussels sprouts are tender when pierced with a knife.
4. While the brussels sprouts cook, combine honey, balsamic vinegar, and pressed garlic in a bowl.
5. Trim excess fat and skin from the chicken thighs and brush on both sides with the honey-balsamic mixture, season with salt and pepper and set aside.
6. Season the sweet potatoes with salt and pepper and toss them in a little oil.
7. Transfer the cooked Brussels sprouts to a bowl and set aside.
8. Arrange the chicken thighs skin side up in the center of the baking sheet and scatter the sweet potatoes around them.
9. Roast for 10 minutes, then brush the tops of the thighs with more of the honey-balsamic mix and roast for another 10 minutes.
10. Add the apples to the Brussels sprouts, toss with the rest of the honey-balsamic mix then add to the baking sheet with the chicken and sweet potatoes.
11. Continue roasting until the apples are tender and the chicken thighs are cooked through.
12. Serve with a salad on the side if desired.

Pro Tips For Perfect Sheet Pan Dinners

Sheet pan dinners have become increasingly popular in recent years, and while they really are easy to make, there are some important steps to follow to ensure that each ingredient is cooked to perfection and done at the same time.

• Do the best you can to cut your vegetables to a uniform size.
• Remember to season each ingredient separately, but don’t be too heavy-handed.
• Determine the total cook time for your protein, and each of your other ingredients. This will help you plan when to add what.
• Consider pre-cooking certain vegetables, removing them from the oven, then adding them back to the sheet pan near the end of the roasting time to be sure they don’t overcook or burn.
• Prepare a sauce or glaze to help retain moisture and add extra caramelization to all of your ingredients. You can also use a little olive oil or melted butter instead.
• Use the roasting time to clean any dishes you made during preparation, then make a salad if you want, and set the table. This makes for quick and easy cleanup after dinner.

More Sheet Pan Dinners

• Sheet Pan Fish Dinner
• Sheet Pan Salmon with Potatoes and Green Beans
• Roasted Chicken Sausage with Potatoes and Apples

Sheet Pan Chicken and Veggies

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This sheet pan chicken and veggie recipe combines honey-glazed chicken thighs, Brussels sprouts, sweet potatoes, and apples to make an easy one-pan meal.

Yield: 4 servings

Prep Time: 10 mins

Cook Time : 40 mins

Total Time : 50 mins

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Ingredients 

• 1-3/4 to 2 lbs bone-in chicken thighs, 8 pieces
• 1 lb Brussels sprouts
• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1 clove garlic, pressed or very finely chopped
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 2 Granny Smith apples, peeled, cored and cut into 1-inch cubes
• Salt and freshly ground black pepper

Instructions 

• Preheat the oven to 425°F and coat a large, rimmed baking sheet with nonstick spray.
• Trim the ends and any loose outer leaves from the Brussels sprouts and cut them in half lengthwise. Arrange them on the baking sheet and season with salt and pepper.
• Pour a small amount of water into the pan and cover the baking sheet with foil, sealing the edges. Bake until the Brussels sprouts are tender when pierced with a knife, 12 to 18 minutes (depending on size).
• While the brussels sprouts cook, combine the honey, balsamic vinegar, and garlic in a small bowl.
• Trim any excess fat and skin from the chicken thighs, pat dry, then brush lightly on both sides with the honey-balsamic mixture. Season with salt and freshly ground black pepper and set aside.
• Place the sweet potato cubes in a bowl, season with salt and pepper, drizzle them with the oil and toss until evenly coated.
• Once the brussels sprouts are cooked, transfer them to a separate bowl and set aside. Arrange the chicken thighs skin side up in the center of the baking sheet and scatter the sweet potatoes around them.
• Roast for 10 minutes, remove from the oven and brush the tops of the thighs with more of the honey-balsamic mixture. Continue roasting for an additional 10 minutes.
• Add the apples and remaining honey-balsamic mixture to the bowl with the Brussels sprouts. Combine well, then add them to the baking sheet along with the chicken and sweet potatoes.
• Roast for an additional 10 to 12 minutes, or until the apples are tender and the chicken thighs are cooked through. Serve immediately.

Recipe Notes

1. Do the best you can to cut your vegetables to a uniform size.
2. Season each ingredient separately, but don’t be too heavy-handed.
3. Determine the total cook time for your protein, and each of your other ingredients.
4. Use the roasting time to clean any dishes you made during preparation, then make a salad if you want, and set the table. This makes for quick and easy cleanup after dinner.

Nutrition Information

Nutrition Facts

Sheet Pan Chicken and Veggies

Amount per Serving

Calories

562

% Daily Value*

Fat

 

32

g

49

%

Saturated Fat

 

8

g

50

%

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

12

g

Cholesterol

 

165

mg

55

%

Sodium

 

225

mg

10

%

Potassium

 

1290

mg

37

%

Carbohydrates

 

51

g

17

%

Fiber

 

10

g

42

%

Sugar

 

31

g

34

%

Protein

 

33

g

66

%

Trans Fat

 

1

g

* Percent Daily Values are based on a 2000 calorie diet.

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