Harvest Chicken Sheet Pan Dinner

This Balsamic Glazed Chicken Sheet Pan Dinner is full of healthy vegetables. It's quick and easy to prep and the kids will love eating it. The sweet potato, apple, onion and Brussels sprouts taste delicious when roasted, and the chicken thighs turn out so juicy! You can even marinate it ahead of time for fast meal prep.

Ingredients

For the chicken:

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

1 teaspoon Pure Maple Syrup

1 teaspoon Whole Grain Mustard

½ teaspoon Prepared Mustard

½ teaspoon Worcestershire Sauce

½ teaspoon Garlic Powder

Salt and Pepper

4 Chicken Thighs skin on

For the vegetables:

2 medium Sweet Potatoes

1 pound Brussels Sprouts

2 medium Apples

3 Red Onions

2 tablespoons Olive Oil

Salt and Pepper

3 sprigs Fresh Thyme

2-3 sprigs Fresh Rosemary

Instructions

Marinate the chicken:

Place all ingredients for the chicken except for the chicken thighs into a medium bowl. Mix well. Add the chicken thighs, making sure they’re well covered with marinade all around. Cover and set aside.

Prep the veggies:

Preheat the oven to 430°F. Cut the sweet potatoes into chunks. Halve the sprouts, cutting larger ones into quarters. Core and thickly slice the apples, peel and thickly slice the red onions. Place all on a sheet pan and drizzle with oil, salt and pepper.

Bake:

Place the marinated chicken thighs on top of the pepped veggies on the sheet pan. Tuck the fresh herbs all over the pan. Bake for 25-30 minutes, or until the chicken is done all the way through and the Brussels sprouts are tender.