This sheet-pan dinner delivers caramelized sweet potatoes, crisp-tender Brussels sprouts and glossy balsamic chicken.
The chicken finishes with a tangy-sweet glaze and slightly sticky edges while vegetables roast to golden brown.
Textures balance: tender, juicy chicken, soft-sweet potato cubes and caramelized, slightly charred sprouts.
Serve warm for easy weeknight dinners or casual weekend meals with a simple green salad.
Ingredients
- Boneless skinless chicken thighs (1.25 lb / about 4 small thighs)
- Sweet potato (1 large, about 1 lb), peeled and cut into 1-inch cubes
- Brussels sprouts (12 oz), trimmed and halved
- Red onion (1 small), cut into 1/2-inch wedges
- Olive oil (3 tbsp), divided
- Balsamic vinegar (3 tbsp)
- Honey (1 tbsp)
- Dijon mustard (1 tsp)
- Garlic (2 cloves), minced
- Smoked paprika (1 tsp)
- Dried thyme or rosemary (1/2 tsp)
- Salt (1 1/2 tsp) and black pepper (3/4 tsp), divided
- Fresh parsley (optional, chopped, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easier cleanup.
- In a medium bowl whisk together balsamic vinegar, 1 tbsp olive oil, honey, Dijon, garlic, smoked paprika, thyme, 1/2 tsp salt and 1/4 tsp pepper to make the glaze.
- Place chicken thighs in the bowl with the glaze and toss to coat. Let sit at room temperature while you prepare the vegetables (10–15 minutes) or refrigerate up to 1 hour.
- Toss sweet potato cubes, halved Brussels sprouts and red onion with the remaining 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Spread in an even layer on the prepared sheet pan, leaving space in the center or one side for the chicken.
- Arrange the glazed chicken thighs skin-side up (if skinless, place presentation-side up) among the vegetables. Spoon any leftover glaze over the chicken and some into the vegetables for extra flavor.
- Roast in the preheated oven for 22–28 minutes, stirring the vegetables once halfway through. Chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and juices run clear.
- If you like deeper caramelization, switch oven to broil for 2–3 minutes, watching closely to avoid burning. Remove from oven and let the chicken rest 5 minutes before serving.
- Transfer to a platter, sprinkle with chopped parsley, and serve warm straight from the pan with the roasted vegetables.
Tips or Variations
- Swap chicken breasts (adjust roast time to 20–25 minutes) or use bone-in thighs (add 5–10 minutes).
- Stir in a handful of chopped walnuts or drizzle extra balsamic reduction before serving for more texture and flavor.