Name: Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4.0
Ingredients: 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon pure maple syrup; 1 teaspoon whole grain mustard; 1/2 teaspoon prepared mustard; 1/2 teaspoon worcestershire sauce; 1/2 teaspoon garlic powder; salt and pepper; 4 chicken thighs, skin on; 2 medium sweet potatoes; 1 pound brussels sprouts; 2 medium apples; 3 red onions; 2 tablespoons olive oil; salt and pepper; 3 sprigs fresh thyme; 2-3 sprigs fresh rosemary

Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner Recipe

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20 m 30 m 4 Servings

Ingredients

For the chicken:

2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Pure Maple Syrup
1 teaspoon Whole Grain Mustard
1/2 teaspoon Prepared Mustard
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Garlic Powder
Salt and Pepper
4 Chicken Thighs, skin on

For the vegetables:

2 medium Sweet Potatoes
1 pound Brussels Sprouts
2 medium Apples
3 Red Onions
2 tablespoons Olive Oil
Salt and Pepper
3 sprigs Fresh Thyme
2-3 sprigs Fresh Rosemary

Directions

Marinate the chicken:

Place all ingredients for the chicken except for the chicken thighs into a medium bowl. Mix well. Add the chicken thighs, making sure they’re well covered with marinade all around. Cover and set aside.

Prep the veggies:

Preheat the oven to 430°F. Cut the sweet potatoes into chunks. Halve the sprouts, cutting larger ones into quarters. Core and thickly slice the apples, peel and thickly slice the red onions. Place all on a sheet pan and drizzle with oil, salt and pepper.

Bake:

Place the marinated chicken thighs on top of the pepped veggies on the sheet pan. Tuck the fresh herbs all over the pan. Bake for 25-30 minutes, or until the chicken is done all the way through and the Brussels sprouts are tender.