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.
Storage: Refrigerate in an airtight container for up to 4 days.
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