Sheet Pan Chicken with Seasonal Vegetables

5 from 1 vote

Sheet Pan Chicken with Seasonal Vegetables

This sheet pan chicken dinner recipe combines garlicky, honey-balsamic glazed chicken thighs with seasonal vegetables to make an easy one-pan meal.

Prep Time10

Cook Time40

Total Time50

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

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

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