Sheet Pan Honey Balsamic Chicken with Seasonal Vegetables and Apples Recipe

Introduction

This Sheet Pan Chicken with Seasonal Vegetables is a simple, delicious one-pan meal perfect for busy weeknights. Tender chicken thighs roast alongside sweet potatoes, Brussels sprouts, and apples, all glazed with a sweet and tangy honey-balsamic sauce.

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

1. Step 1: Preheat the oven to 425°F and coat a half-size sheet pan with nonstick spray.
2. Step 2: 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.
3. Step 3: Drizzle the sprouts with 3 to 4 tablespoons of water and cover the sheet pan tightly with foil. Bake until the Brussels sprouts are tender when pierced with a knife, about 12 to 18 minutes depending on size. Transfer cooked sprouts to a separate bowl and set aside.
4. Step 4: While the sprouts bake, make the glaze by combining honey, balsamic vinegar, and minced garlic in a small bowl.
5. Step 5: Trim any excess fat from the chicken thighs, pat dry, and arrange them skin side up in the center of the sheet pan. Season both sides with salt and pepper, then brush with the honey-balsamic glaze.
6. Step 6: Place sweet potatoes in a bowl, drizzle with canola oil, season with salt and pepper, and toss to coat evenly.
7. Step 7: Scatter the sweet potatoes around the chicken on the sheet pan and roast for 10 minutes. Remove from oven and brush the chicken with more honey-balsamic glaze. Roast for another 10 minutes.
8. Step 8: Add the apples and remaining honey-balsamic mixture to the bowl with Brussels sprouts. Toss to combine well, then add apples and sprouts to the sheet pan with chicken and sweet potatoes.
9. Step 9: Roast everything together for an additional 10 to 12 minutes, or until apples are tender and chicken is cooked through. Serve immediately.

Tips & Variations

• For extra crisp skin, pat the chicken thighs very dry before seasoning and roasting.
• Swap sweet potatoes for butternut squash or carrots for different seasonal flavors.
• Add fresh herbs like rosemary or thyme to the glaze or scatter on the pan for more aroma.
• If you prefer boneless chicken thighs, reduce baking time by a few minutes and check for doneness earlier.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to keep the chicken skin from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

You can substitute chicken breasts, but since they cook faster and can dry out, reduce the roasting time and monitor closely to prevent overcooking.

What can I substitute if I don’t have balsamic vinegar?

Try using red wine vinegar or apple cider vinegar mixed with a little extra honey to mimic the sweet and tangy flavor of balsamic vinegar.

Sheet Pan Honey Balsamic Chicken with Seasonal Vegetables and Apples Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

A flavorful and balanced sheet pan dinner featuring tender, honey-balsamic glazed chicken thighs roasted with sweet potatoes, Brussels sprouts, and crisp Granny Smith apples. This easy one-pan meal combines savory and sweet elements, perfect for a wholesome weeknight dinner with minimal cleanup.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Glaze

• 8 chicken thighs (bone-in, skin on, about 1–3/4 lbs)
• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 1 clove garlic (minced)
• Salt and freshly ground black pepper

Vegetables and Fruits

• 1 lb Brussels sprouts
• 2 large sweet potatoes (peeled and cut into 1-inch cubes)
• 2 Granny Smith apples (peeled, cored, and cut into 1-inch cubes)
• 1 tablespoon canola oil

Instructions

1. Preheat and Prepare the Pan: Preheat the oven to 425°F and coat a half-size sheet pan with nonstick spray to prevent sticking and ensure easy cleanup.
2. Prepare Brussels Sprouts: Trim ends and loose outer leaves from Brussels sprouts, then cut them in half lengthwise. Arrange on the sheet pan and season with salt and pepper. Drizzle with 3 to 4 tablespoons of water, cover the pan tightly with foil, and bake until tender, about 12 to 18 minutes depending on their size.
3. Make the Glaze: While Brussels sprouts cook, combine honey, balsamic vinegar, and minced garlic in a small bowl to create the sweet and tangy glaze.
4. Prepare Chicken: Trim excess fat and skin from chicken thighs as desired, pat dry. Arrange chicken in the center of the sheet pan skin side up. Season both sides with about 1/2 teaspoon salt and freshly ground black pepper, then brush generously with the honey-balsamic glaze.
5. Prepare Sweet Potatoes: Toss sweet potato cubes in a bowl with canola oil, salt, and pepper until evenly coated. Scatter around the chicken on the sheet pan.
6. Initial Roasting: Roast the chicken and sweet potatoes for 10 minutes in the oven. Remove the pan and brush chicken thighs again with some honey-balsamic glaze for extra flavor.
7. Add Apples and Brussels Sprouts: To the bowl with cooked Brussels sprouts, add peeled and chopped Granny Smith apples and the remaining glaze. Toss well and add this mixture to the sheet pan with chicken and sweet potatoes.
8. Final Roast: Return the sheet pan to the oven and roast everything together for an additional 10 to 12 minutes, or until the apples are tender and the chicken is fully cooked through (internal temperature of 165°F).
9. Serve: Remove from oven and serve immediately while hot, enjoying the balance of savory chicken, sweet potatoes, tangy glaze, and crisp apples and Brussels sprouts.

Notes

• You can substitute bone-in chicken thighs with skin-on boneless thighs if preferred; adjust cooking time accordingly.
• For extra crispiness, you can broil the chicken skin for 1-2 minutes at the end of cooking but watch carefully to avoid burning.
• Make sure to cut vegetables and apples into uniform sizes to ensure even cooking.
• Any mild oil, such as olive oil or avocado oil, can be used instead of canola oil.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: sheet pan chicken, honey balsamic chicken, roasted vegetables, sweet potatoes, Brussels sprouts, easy dinner, one-pan meal