Honey Balsamic Chicken Sheet Pan Dinner
Chicken thighs, fresh Brussels sprouts, sweet potatoes, and apples combine with a garlicky honey balsamic glaze to make this easy sheet pan dinner.
Flavored with a garlicky honey-balsamic glaze this super-simple sheet pan dinner combines juicy bone-in chicken thighs, Brussels sprouts, sweet potatoes, and apples to make a delicious fall-inspired, one-pan meal.
Six Tips For Making Great Sheet Pan Dinners
Sheet pan dinners are a popular trend and easy to make but don’t be fooled into thinking you can simply toss everything onto a pan and pop it in the oven for a half an hour or so and have everything be perfectly cooked. Here are a few tips to ensure that your sheet pan dinners are a success.
- 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 make a plan for adding the other ingredients that center around that time frame.
- 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 a little caramelization. If you can’t do that, simply use a little olive oil or melted butter.
- Use the roasting time to clean up your prep dishes, then make a salad if you want and set the table.
Honey Balsamic Chicken Sheet Pan Dinner
Chicken thighs, fresh Brussels sprouts, sweet potatoes and apples combine with a garlicky honey balsamic glaze to make this easy sheet pan dinner.
Ingredients
- 1-3/4 to 2 lbs bone-in chicken thighs, 8 pieces
- 1 lb Brussels sprouts
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 clove garlic, pressed or finely minced
- 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 the 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 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.
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