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Main Dishes » Chicken » Sheet Pan Chicken Thighs with Fall Veggies

Sheet Pan Chicken Thighs with Fall 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.

Table of Contents

  • This Is Easy Fall Comfort Food at Its Best
  • Key Ingredients and Substitutions
  • How To Make Sheet Pan Chicken Thighs
  • Expert Tips For Perfect Sheet Pan Dinners
  • More Like This
  • Sheet Pan Chicken Thighs with Fall Veggies

This Is Easy Fall Comfort Food at Its Best

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.

Key Ingredients and Substitutions

  • 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.
  • 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.
  • Honey and balsamic vinegar: Combining equal parts honey and balsamic vinegar with pressed garlic makes a quick, easy, and flavorful glaze for roasting. If that flavor profile doesn’t appeal to you, try a blend of lemon juice, lemon zest, melted butter, and garlic.

How To Make Sheet Pan Chicken Thighs

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.

Expert Tips For Perfect Sheet Pan Dinners

Sheet pan dinners have become increasingly popular in recent years, and while they are easy to make and save on dishes, there is a method you should follow to ensure that each ingredient is cooked to perfection. Here are six expert tips for making a successful sheet pan dinner:

  1. Make every effort to cut your vegetables to a uniform size.
  2. Remember to season each ingredient separately, but don’t be too heavy-handed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

More Like This

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, tasty, fall-inspired combo of chicken sausage, potatoes, and apples, and easy salmon dinner with baby potatoes and green beans.

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

Sheet Pan Chicken Thighs with Fall Veggies

5 from 2 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 minutes mins
Cook Time : 40 minutes mins
Total Time : 50 minutes mins
Print Recipe Pin Recipe SaveSaved!

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, 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 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 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).
  • While the sprouts bake, combine the honey, balsamic vinegar, and garlic in a small bowl.
  • Trim any excess fat and skin from the chicken thighs, pat dry, and lightly brush both sides with the honey-balsamic mixture. Season with salt and pepper and set aside.
  • Place the sweet potatoes in a bowl, season with salt and pepper, drizzle them with 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 sheet pan 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

Here are six expert tips for making a successful sheet pan dinner:
  • 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 Information

Nutrition Facts
Sheet Pan Chicken Thighs with Fall Veggies
Amount per Serving
Calories
624
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
12
g
Cholesterol
 
166
mg
55
%
Sodium
 
371
mg
16
%
Potassium
 
1291
mg
37
%
Carbohydrates
 
61
g
20
%
Fiber
 
10
g
42
%
Sugar
 
31
g
34
%
Protein
 
34
g
68
%
Trans Fat
 
0.1
g
Vitamin A
 
17068
IU
341
%
Vitamin C
 
104
mg
126
%
Calcium
 
106
mg
11
%
Iron
 
4
mg
22
%
* 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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