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Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner Photo

Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner Recipe

Nora Rušev
If you’re looking for an easy chicken recipe for dinner, try this Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner! It’s simple to make, healthy and will be a hit with the whole family.
4 from 23 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 460 kcal

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 Thigh skin on
  • 2 medium Sweet Potato
  • 1 pound Brussels Sprouts
  • 2 medium Apple
  • 3 Red Onion
  • 2 tablespoons Olive Oil
  • Salt and Pepper
  • 3 sprigs Fresh Thyme
  • 2-3 sprigs Fresh Rosemary

Instructions
 

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 460kcalCarbohydrates: 42gProtein: 21gFat: 23gSaturated Fat: 3gSodium: 473mgFiber: 9gSugar: 13g
Keyword Chicken, Family Meals and Snacks, Farm to Table, Potatoes, Sheet Pan Dinners, Vegetables
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