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