Sheet Pan Chicken and Veggies

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

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.

Course Chicken

Cuisine American

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings servings

Calories 562

Author Lynne Webb

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.

Tips for Making This Recipe

Do the best you can to cut your vegetables to a uniform size.
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.
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