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.
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.
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:
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.
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.
Harvest Chicken Sheet Pan Dinner
Recipe details
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.
More recipe information
I first shared this recipe on FoodFanatic as Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner.
Donna says
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!
Nora says
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 🙂
Lorena Dinger says
This was wonderful! Healthy, easy to make, and great fall flavors!
Nora says
I’m so glad to hear it, Lorena!
Katrina Englert says
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
Nora says
I’m so glad, Katrina!
Janet says
Made this tonight had to use red potatoes but it was awesome thank you for sharing!!
Cheryl says
Are the thighs bone in skin on? This recipe looks so good! Can’t wait to try it.
Nora Rusev says
Cheryl, yes, that’s what I always use when I make chicken thighs! They would work with boneless thighs, too. Hope that helps!
KFall says
Can you sub chicken breasts? How would you adjust time?
Nora says
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!
Jasmine says
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.
Nora says
Aww I hope it turns out well for you, Jasmine!
Jennifer says
WOW! This was the first sheet pan recipe that I found to be absolutely delicious! Definitely making this again
Nora says
So happy to read this, Jennifer! Thanks for coming back to leave a review – I appreciate it!