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Sheet Pan Chicken and Veggies

by Lynne Webb on January 21, 2022 (Updated January 28, 2022) // 2 Comments

Recipes » Main Dishes » Chicken » Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies

by Lynne Webb on January 21, 2022 (Updated January 28, 2022) // 2 Comments

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.
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Sheet pan filled with roasted balsamic and honey-glazed, bone-in chicken thighs and chunks of vegetables.

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.
Sheet pan of roasted chicken thighs, halved fresh Brussels sprouts, and chunks of sweet potatoes and apples.

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 filled with chicken thighs, sweet potatoes, apples, and Brussels sprouts.

Sheet Pan Chicken and Veggies

5 from 3 votes
  |  Leave a Review
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
Print Recipe Pin Recipe SaveSaved!

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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Chicken
 | 
Cuisine: American

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Comments

  1. Emmy says

    January 26, 2022 at 8:01 am

    5 stars
    I made this the other night and in addition to the salt and pepper I sprinkled the chicken thighs with some Mrs. Dash. Even my kids loved it. Will make again.

    Reply
    • Lynne Webb says

      January 28, 2022 at 8:02 am

      Hi Emmy,
      Glad you and the kids enjoyed the recipe. Thanks for commenting.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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