Large Family Maple Apricot Chicken and Sweet Potatoes Sheet Pan Dinner Recipe
Were you craving a sweet and savory meal for dinner? Prepare this Large Family Maple Apricot Chicken and Sweet Potatoes Sheet Pan Dinner Recipe to create moist and delicious chicken and vegetables with a slightly sweet touch.
Ingredients
For the chicken and vegetables:
- 3 pounds boneless skinless chicken tenders
- 1 ½ pounds green beans trimmed
- 6 cups cubed sweet potatoes
- ¼ cup olive oil
For the marinade:
- ⅔ cup pure maple syrup
- ¼ cup olive oil
- ⅓ cup orange juice
- ⅓ cup apricot preserves
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried basil
- 2 teaspoons salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon chili powder
Instructions
- Whisk together all of the marinade ingredients. Add half of the marinade to a gallon-sized freezer bag. Add the chicken, removing any excess air and sealing the bag. Turn the bag a couple of times to coat the chicken evenly with the marinade. Allow the chicken to rest at room temperature while the oven preheats or refrigerate until needed.
- Preheat the oven to 400 degrees. Prepare two large, rimmed baking sheets by lining each with aluminum foil and spraying lightly with nonstick cooking spray.
- Arrange the chicken on the prepared baking sheets, leaving space between the chicken tenders for the vegetables.
- Place the sweet potatoes and green beans in a large bowl. Pour the remaining marinade over the vegetables and toss to coat. Divide equally and place around the chicken.
- Bake for 20 to 25 minutes or until the chicken has reached an internal temperature of 165 degrees. If the potatoes require additional cooking time, remove the chicken but keep warm.
- Return the chicken to the sheet pan when the vegetables are ready. If desired, turn on the broiler for 2 to 3 minutes, watching carefully to avoid burning.