Description
This Harvest Chicken Sheet Pan Dinner is a wholesome and flavorful meal that combines juicy, skin-on chicken thighs with roasted sweet potatoes, Brussels sprouts, apples, and red onions. Seasoned with a savory and slightly sweet glaze featuring balsamic vinegar, maple syrup, mustard, and herbs, the dish offers an easy one-pan solution perfect for a cozy family dinner or meal prep.
Ingredients
Scale
Chicken Marinade
- 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, to taste
- 4 Chicken Thighs (skin on)
Vegetables & Fruits
- 2 medium Sweet Potatoes, peeled and cut into 1-inch cubes
- 1 pound Brussels Sprouts, trimmed and halved
- 2 medium Apples, cored and sliced
- 3 Red Onions, peeled and cut into wedges
Additional Ingredients
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- 3 sprigs Fresh Thyme
- 2-3 sprigs Fresh Rosemary
Instructions
- Prepare the Marinade: In a bowl, combine 2 tablespoons olive oil, balsamic vinegar, pure maple syrup, whole grain mustard, prepared mustard, Worcestershire sauce, garlic powder, and salt and pepper. Whisk the mixture thoroughly until smooth to create a flavorful glaze for the chicken.
- Marinate the Chicken: Place the 4 skin-on chicken thighs in a large bowl or zip-lock bag and pour the marinade over them. Toss to coat evenly. Allow the chicken to marinate for at least 15 minutes while you prepare the vegetables.
- Prepare the Vegetables and Fruits: Peel and cube the sweet potatoes, trim and halve the Brussels sprouts, core and slice the apples, and cut the red onions into wedges. Place all these in a large mixing bowl. Drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss well to coat.
- Assemble the Sheet Pan: Preheat the oven to 425°F (220°C). Arrange the marinated chicken thighs on a large sheet pan. Spread the prepared vegetables and fruit around the chicken in a single layer for even roasting. Scatter the fresh thyme and rosemary sprigs over everything.
- Roast the Dinner: Place the sheet pan in the oven and roast for approximately 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. Stir the vegetables halfway through cooking if needed to promote even browning.
- Serve: Remove from the oven and let the chicken rest for 5 minutes. Serve the roasted chicken thighs alongside the caramelized sweet potatoes, Brussels sprouts, apples, and onions for a comforting autumn-inspired meal.
Notes
- For extra crisp skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to avoid burning.
- You can substitute chicken breasts if preferred, but adjust the cooking time as breasts cook faster than thighs.
- Using fresh herbs adds vibrant flavor; dried herbs can be used as a substitute, using about 1 teaspoon each.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
