Sheet Pan Honey Balsamic Chicken with Seasonal Vegetables and Apples Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
