Looking for a new reason to use your sheet pans now that the weather is cooler? This fall chicken and vegetables sheet pan dinner fits the bill. Roasted chicken thighs served alongside roasted sweet potatoes and brussel sprouts. Warm up your house and fill your belly at the same time.
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Roasted sweet potatoes and brussel sprouts pair amazingly with chicken thighs marinated in honey, balsamic vinegar, and thyme. If you happen to have only one sheet pan, you can put the veggies down first then nestle the chicken in amongst them. It’s better with 2 sheet pans though so you can have enough to feed all your people.
Marinate the chicken in a gallon freezer bag for a minimum of 2 hours. Alternately, you could put the chicken and the marinade together and freeze it allowing it to marinade as it unthaws. Both are good options.
Quarter the sweet potatoes and onions. Halve the brussel sprouts. Toss everything together with olive oil, salt and pepper and whatever seasoning your heart desires. Place vegetables on one sheet pan then place marinated chicken thighs on another. Place in 400 degree oven for about an hour. Check the chicken for an internal temperature of 180 degrees. Let meat rest for at least 10 minutes to keep moist.
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Looking for a delicious and hearty sheet pan your whole family will enjoy? Roasted chicken and vegetables full of fall flavor are sure to please everyone.
- 8 chicken thighs
- ¼ cup balsamic vinegar
- ¼ cup olive oil, plus 2 tablespoons divided
- 2 tablespoons honey
- 1 teaspoon ground thyme
- 2 sweet potatoes, peeled, halved, and sliced into 1-inch pieces
- 1 pound brussel sprouts, cleaned, trimmed and cut in half
- 1 red onion, peeled and cut into 8 sections
- Salt and pepper to taste
Place chicken into a gallon-size zip top freezer bag.
Mix together balsamic vinegar, ¼ cup olive oil, honey, and thyme. Pour over chicken. Marinate on the counter while the vegetables are prepared or in the refrigerator for 2 hours to overnight.
Preheat oven to 400 degrees.
Prepare 2 large sheet pans with aluminum foil for easy clean up. Spritz with non-stick cooking spray.
Place vegetables in a large bowl and drizzle with remaining olive oil. Salt and pepper as desired. Toss to coat.
Place vegetables on a sheet pan.
Remove chicken from marinade and place on the other sheet pan.
Cook for 50 to 60 minutes or until the chicken is cooked through and the vegetables are roasted to your desired doneness.
Always check chicken for an internal temperature of 180 degrees.
Keywords: sheet pan, chicken
In about an hour, you will have a toasty home from running the oven and a hearty meal for your hungry people. You will love how easy it is to prepare along with full everyone leaves the table. Fall chicken and vegetables sheet pan dinner will certainly go into your meal plan rotation.