Balsamic Chicken with Brussels & Sweet Potatoes
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
Balsamic and a touch of honey deepen as they roast, glazing the chicken and caramelizing the Brussels and sweet potato at the edges. A spoonful of glaze held back for the end keeps it bright.
- Protein
- Bone-in chicken thighs
- Vegetables
- Brussels sprouts, sweet potatoes
- Seasoning
- Balsamic, garlic, rosemary, honey
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 bone-in chicken thighs
- 1 lb Brussels sprouts, halved
- 2 sweet potatoes, cut into 3/4-inch cubes
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp honey
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Whisk the olive oil, balsamic, garlic, rosemary, honey, salt and pepper. Set aside a spoonful for finishing.
- Toss the Brussels sprouts and sweet potato with a third of the glaze. Spread out and roast 15 minutes.
- Coat the chicken in half of the remaining glaze and add it skin-side up.
- Roast 25–30 minutes, until the chicken reaches 165°F and the vegetables caramelize.
- Drizzle the reserved glaze over the top and serve.
Gina’s tip
Balsamic deepens and sweetens as it roasts — resist adding more up front, or it turns bitter. Save a spoonful to drizzle at the end.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Sweet potato and good protein in one pan — the kind of dinner that steadies your blood sugar and your evening both.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina