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Home / Recipes / Dinner / Chicken / Balsamic Glazed Chicken Sheet Pan Dinner

Balsamic Glazed Chicken Sheet Pan Dinner

50 minutes mins
| 20 Comments |
5 from 14 votes
Jump to Recipe 12/27/17 | Updated: 03/06/21 | by Nora

If you’re looking for an easy chicken recipe for dinner, try this Balsamic Glazed Chicken Sheet Pan Dinner! It’s simple to make, healthy and will be a hit with the whole family.

overhead view on sheet pan with balsamic chicken and vegetables

The other day I opened the fridge… And closed it again. About fifteen times. The cold air kept blowing into my face with every close, which didn’t really make my situation any better: I had roughly zero clues about what to make for dinner that night.

Shocking, I know.

But the truth is… When you have a teething one year old who will. not. leave. your hips AND a three year old who, in her own words, is doing things “Mama finds not so nice”, you occasionally lose touch with reality.

Sure, I COULD have ordered pizza. Or thrown a block of cheese their way and called it a night (full disclosure: they would be all over that). But truthfully, when I’m most stressed/tired/exhausted I need nutritious food more than ever.

What we then need is a) a certain amount of self-butt-kickeritis (it’s a thing and I bet you know just how much effort it takes) and b) easy, healthy recipes everyone will eat.

Having kids has definitely taught me that kicking my own butt on an hourly basis is pretty much a necessary part of adulting, as hard as it is at times.

It has also taught me that a dinner I can throw on a sheet pan and into the oven, then forget about, is pretty much golden.

close up of balsamic chicken sitting on vegetables

Now I have no problem coming up with creative ways to use vegetables during the summer. No I lied, I do have that, I’m getting better though.

But it can be downright hard to stay inspired with healthy choices during the winter months.

So I decided to leave out the usual winter suspects of carrots and potatoes (I have potatoes in my Greek Lemon Chicken Sheet Pan Dinner if you prefer that) here and instead went for Brussels sprouts, sweet potatoes, red onions and some sliced apples.

A few words of semi-warning (which is more serious than advice but less so than a full blown warning):

My tips to make this balsamic glazed chicken sheet pan dinner foolproof:

close up photo of roasted harvest vegetables

Make sure to cut the vegetables in correlation to their respective cooking time.

I mean, cut them so they’ll cook evenly:

  • You can leave the sweet potatoes on the chunkier side, as they cook quite fast when cut.
  • The sprouts need to be cut into at least halves, large ones quartered.
  • The apple and onion slices can and should be generous; they cook the fastest.

Do not peel the apples. The chances of them ruining your dinner by turning into a pile of mushy sadness are too big.

Season the raw veggies well, but don’t overdo it. The juices from the chicken will give additional seasoning and it’s always easier to add more seasoning in the end vs taking any away. Unless you count sobbing over an overly salted pan of expensive vegetables as one of your greatest hobbies (not that I’d know about anything like that…).

For the chicken you’ll make a maple balsamic glaze and leave it to marinate while chopping the veg. I know you could be super organised and put it into the marinade the night before, or even have it all prepped in the freezer (gasp, you enigma you) — but honestly, I’m not that kind of girl.

close up photo of balsamic chicken

I’m generally a very habit driven person, and that does include my kitchen life. If I don’t put in my hour in the kitchen every night, I start slacking.

I guess I thrive under the “what’s for dinner” pressure? Either way, totally cool if you rock the meal prep train just as little as I do – that’s why you and me are internet friends, after all.

However you roll, this is a filling and nutritious meal you can make without much effort – just what you need on those days you’ve had your face in the cold, sad air exhaled by the closing door of your fridge one time too many.

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overhead view on sheet pan with balsamic chicken and vegetables
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Harvest Chicken Sheet Pan Dinner

This Balsamic Glazed Chicken Sheet Pan Dinner is full of healthy vegetables. It's quick and easy to prep and the kids will love eating it. The sweet potato, apple, onion and Brussels sprouts taste delicious when roasted, and the chicken thighs turn out so juicy! You can even marinate it ahead of time for fast meal prep.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 14 votes
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Recipe details

Prep 20 minutes mins
Cook 30 minutes mins
Total 50 minutes mins
Servings 4 servings
Difficulty Easy

Ingredients
 

For the chicken:

  • 2 tablespoons Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1 teaspoon Pure Maple Syrup
  • 1 teaspoon Whole Grain Mustard
  • ½ teaspoon Prepared Mustard
  • ½ teaspoon Worcestershire Sauce
  • ½ 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

Instructions
 

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.
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Traditional

I first shared this recipe on FoodFanatic as Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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5 from 14 votes (7 ratings without comment)

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Comments

  1. Amy Perry says

    Nov 19, 2022

    5 stars
    Can you make with dried herbs instead?

    Reply
  2. Alyssa R. says

    Nov 15, 2022

    5 stars
    Was looking for something quick and easy and landed on this. I am blown away by how delicious this is! I never would have thought to add apples to a veggie roast like this, even though it makes so much sense. The apples really took this dish to the next level. Can’t wait to make it again!

    Reply
    • Nora says

      Nov 15, 2022

      I’m so glad, Alyssa!

      Reply
  3. Linda says

    Oct 31, 2022

    5 stars
    This was fantastic, will definitely make again! I used butternut squash, sweet potatoes, and apple and subed chicken breast for the thighs. I baked the butternut squash for 15 minutes before adding the remaining ingredients and baked additional 25 minutes until cooked through.

    Reply
  4. Laurie says

    Sep 28, 2022

    5 stars
    So delicious! An easy meal perfect for the cooler weather.

    Reply
  5. Donna says

    Feb 14, 2022

    5 stars
    This was delicious. I am preparing some dinners that will be put in the freezer for my daughter to easily thaw & cook after our granddaughter is born. What suggestions can you give me for this recipe in terms of freezing? Thanks for your help & sharing your wonderful recipes!

    Reply
    • Nora says

      Feb 15, 2022

      I’m glad you liked it, Donna! For freezing, I would freeze the chicken in the marinade in a separate bag. To a second bag, I would add all of the prepared vegetables. Freeze both bags separately, and also defrost in the fridge separately. Once thawed, spread the vegetables on a sheet pan (I would pat them dry if there is a lot of water from defrosting); then toss with oil, salt and pepper. Place the thawed chicken on top and bake as directed in the recipe (it may need an additional 5-10 minutes in the oven).

      Just a personal note: If your daughter is planning on nursing, you may want to consider leaving out irritating/bloating ingredients. Onions, brussels sprouts, garlic, mustard are all things some nursing moms choose to cut from their diet. I’d recommend asking your daughter what her preferences are 🙂

      Reply
  6. Lorena Dinger says

    Sep 29, 2021

    5 stars
    This was wonderful! Healthy, easy to make, and great fall flavors!

    Reply
    • Nora says

      Nov 1, 2021

      I’m so glad to hear it, Lorena!

      Reply
  7. Katrina Englert says

    Jun 15, 2021

    This was so easy and delish. Used boneless skinless thighs and I must admit my husband was apprehensive with the sheet pan style. It did NOT disappoint. Will be making this again next week

    Reply
    • Nora says

      Jun 18, 2021

      I’m so glad, Katrina!

      Reply
  8. Janet says

    Feb 1, 2021

    5 stars
    Made this tonight had to use red potatoes but it was awesome thank you for sharing!!

    Reply
  9. Cheryl says

    Dec 26, 2019

    Are the thighs bone in skin on? This recipe looks so good! Can’t wait to try it.

    Reply
    • Nora Rusev says

      Dec 29, 2019

      Cheryl, yes, that’s what I always use when I make chicken thighs! They would work with boneless thighs, too. Hope that helps!

      Reply
  10. KFall says

    Oct 16, 2019

    Can you sub chicken breasts? How would you adjust time?

    Reply
    • Nora says

      Oct 16, 2019

      Yes, absolutely! I would do the vegetables alone for 10 minutes first, then add the marinated chicken breast and finish baking for 10-20 minutes (depends on the thickness of the chicken breasts you’re using) or until the chicken is cooked all the way through. Hope that helps!

      Reply
  11. Jasmine says

    Dec 10, 2018

    I will be cooking this recipe tomorrow night for my boyfriend. 🙂 It looks so delicious! I can’t wait to try it, I’m sure it’ll be wonderful.

    Reply
    • Nora says

      Dec 10, 2018

      Aww I hope it turns out well for you, Jasmine!

      Reply
  12. Jennifer says

    Oct 30, 2018

    WOW! This was the first sheet pan recipe that I found to be absolutely delicious! Definitely making this again

    Reply
    • Nora says

      Nov 4, 2018

      So happy to read this, Jennifer! Thanks for coming back to leave a review – I appreciate it!

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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