Sheet Pan Maple Balsamic Chicken
Juicy glazed chicken thighs roasted with Brussels sprouts and sweet potatoes on one easy sheet pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, cut into 3/4-inch cubes
- 3 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, divided
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves, plus more to serve
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat oven: Heat oven to 425°F (220°C) with a large rimmed sheet pan inside.
- Make glaze: Whisk maple syrup, balsamic vinegar, Dijon, 1 tablespoon olive oil, garlic, thyme, 1/2 teaspoon salt, and pepper. Reserve 1 tablespoon in a clean bowl.
- Season vegetables: Toss Brussels sprouts and sweet potato with remaining oil and salt. Carefully spread on the hot pan and roast 10 minutes.
- Add chicken: Turn vegetables, add chicken, and brush everything with glaze. Roast 18 to 22 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Finish: Brush chicken with the reserved clean glaze, add lemon juice and fresh thyme, then rest 5 minutes before serving.
Notes
Cut vegetables evenly and do not crowd the pan. Refrigerate leftovers within two hours for up to three days. Images are AI-generated illustrations; recipe not kitchen-tested.