This post may contain affiliate links. Please see our disclosure policy.
Flavored with a garlicky honey-balsamic glaze, this versatile sheet-pan dinner is a year-round favorite that combines juicy bone-in chicken thighs with seasonal vegetables. The fall version (pictured here) is made with Brussels sprouts, sweet potatoes, and apples.
Sheet pan dinners are the perfect example of easy, versatile meals you can adapt to include seasonal ingredients and flavors. This one is one of our favorites because it features chicken thighs, a protein that lends itself so well to being oven-roasted.
Key Ingredients (Fall/Winter)
Here are the ingredients for the fall/winter version of this recipe (pictured here) as well as a few notes on preparation. Be sure to check out our general tips for making sheet pan dinners below. See below for a spring-summer variation.
BONE-IN, SKIN-ON CHICKEN THIGHS: In our opinion, chicken thighs are the most delicious part of a chicken. Meaty, juicy, and flavorful, they are perfect for a sheet pan dinner. You can also use a combination of thighs and drumsticks or leg quarters (allow for extra cooking time). If you want a slightly more healthful choice, use boneless, skinless thighs, but cut your cooking time down a bit as you don’t want to dry them out.
HONEY AND BALSAMIC VINEGAR: Combining equal parts honey and balsamic vinegar with pressed garlic makes a quick, easy, and flavorful glaze for roasting.
FRESH BRUSSELS SPROUTS: It’s hard to beat the texture of roasted fresh Brussels sprouts, but you can get by with frozen for this dish. We recommend par-cooking them until barely tender in the microwave, then cutting them in half and adding them to the sheet pan with the apples to get a little caramelization on them for the finished dish.
SWEET POTATOES: We happen to like sweet potatoes in this recipe, but you could replace them with baby yellow potatoes or baby carrots. That’s the great thing about sheet pan dinners – they’re flexible.
GRANNY SMITH APPLES: The sweet flavor of roasted apples brings this dish together and makes it a favorite choice for an easy fall meal. Granny Smith is our top pick because they’re not overly sweet and hold their shape when cooked. That being said, if you want to use a different variety, go ahead – the finished dish won’t suffer at all.
Key Ingredients (Spring/Summer)
Here are the ingredients for the spring/summer version of this recipe as well as a few notes on preparation. Be sure to check out our general tips for making sheet pan dinners below.
BONE-IN, SKIN-ON CHICKEN THIGHS: See above.
HONEY-LEMON BUTTER: Replace the balsamic vinegar in the glaze with freshly squeezed lemon juice and 1/4 teaspoon of lemon zest.
GREEN BEANS OR ASPARAGUS: Replace the Brussels sprouts with fresh green beans or asparagus spears.
BABY POTATOES: Use baby potatoes, halved or quartered in place of the sweet potatoes.
BABY CARROTS: Replace the apples with baby carrots.
Preparation notes: For the most part you can follow the original recipe instructions with a couple of exceptions. Start the potatoes with the chicken thighs, add the carrots after 10 minutes. Green beans and asparagus will not need to be pre-cooked like the Brussels sprouts and they can be added in the final 10 to15 minutes of roasting.
Overview
How To Make Sheet Pan Chicken Thighs
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREHEAT THE OVEN: Preheat the oven and coat a large, rimmed baking sheet with nonstick spray.
PREPARE THE BRUSSELS SPROUTS: Trim and halve the Brussels sprouts, arrange them on the baking sheet, and season with salt and pepper. Pour a little water into the pan and cover tightly with foil. Bake until the Brussels sprouts are tender when pierced with a knife, then transfer to a bowl and set aside.
PREPARE THE CHICKEN: While the Brussels sprouts cook, combine honey, balsamic vinegar, and minced garlic in a bowl. Trim excess fat and skin from the chicken thighs, then arrange them skin side up in the center of the baking sheet. Brush the chicken on both sides with the glaze and season with salt and pepper.
ROAST THE CHICKEN AND SWEET POTATOES: Season the sweet potatoes with salt and pepper, toss them with a little oil, then scatter them around the chicken thighs. Roast for 10 minutes, then brush the chicken with more glaze and roast for an additional 10 minutes.
ADD THE APPLES AND BRUSSELS SPROUTS: 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. Continue roasting until the apples are tender and the chicken thighs are cooked through.
More Sheet Pan Dinners To Try
The simple cooking techniques listed above are applied in three more easy sheet pan dinners for you to try. Check out our Mediterranean-style fish dinner with zucchini and tomatoes, a tasty, fall-inspired combo of chicken sausage, potatoes, and apples, and an easy salmon dinner with baby potatoes and green beans.
Sheet Pan Chicken with Seasonal Vegetables
Ingredients
- 8 chicken thighs, bone-in, skin on (about 1-3/4 lbs)
- 1 lb Brussels sprouts
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon canola 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 half-size sheet pan 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 pan and season with salt and pepper.
- Drizzle the sprouts with 3 to 4 tablespoons of water and cover the sheet pan with foil, sealing the edges. Bake until the Brussels sprouts are tender when pierced with a knife, 12 to 18 minutes (depending on size). Once the Brussels sprouts are cooked, transfer them to a separate bowl and set aside.
- While the sprouts cook, make the glaze by combining the honey, balsamic vinegar, and garlic in a small bowl.
- Trim any excess fat and skin from the chicken thighs, pat dry, and arrange them in the center of the sheet pan, skin side up. Season both sides of the chicken using about 1/2 teaspoon salt and a few grinds of black pepper, then brush with the honey-balsamic glaze.
- Place the sweet potatoes in a bowl, drizzle them with the oil, season with salt and pepper, and toss until evenly coated.
- Scatter the sweet potatoes around the chicken and 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 sheet pan along with the chicken and sweet potatoes.
- Roast everything together for an additional 10 to 12 minutes, or until the apples are tender and the chicken thighs are cooked through. Serve immediately.
Notes
- Make every effort to cut your vegetables to a uniform size.
- Remember to season each ingredient separately, but don’t be too heavy-handed.
- First, determine the total cooking time for your protein, then calculate the cooking time for each of your other ingredients. This will help you plan when to add what.
- Consider pre-cooking certain vegetables, removing them from the pan, then adding them back near the end of the roasting time. This ensures that they’ll be properly cooked and gives them an opportunity to develop the caramelized quality you’re looking for in a sheet pan dinner.
- Make sure to create a sauce or glaze for your recipe. This helps retain moisture and add extra caramelization to all of your ingredients. If you don’t want a sauce, you can brush or toss your ingredients with olive oil or melted butter instead.
- Use the roasting time to clean any dishes you make during preparation, prepare a salad if you want, and set the table. This makes for quick and easy cleanup after dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Hi Emmy,
Glad you and the kids enjoyed the recipe. Thanks for commenting.