This Sheet Pan Maple Balsamic Chicken and veggies is an easy weeknight dinner recipe perfect for the colder fall weather.
Table of contents
Simple sheet pan meals like this are my favorite because they really are a one pot dinner option that are really easy to prep ahead. With just a few simple ingredients and a bit of prep you can have a hearty meal on the table in less than an hour.
Brussels sprouts are a member of the cabbage family and are a native Mediterranean crop. However, they are named for Brussels, Belgium where they are popular and have been grown since around the 13th century.
The biggest producers of Brussels sprouts is the Netherlands (it’s always fun to find connections to where we are living) while the largest producer in the United States is California. They were brought to the United States by French settlers who moved to Louisiana. During the 1920s, Brussels sprouts were brought further West to California.
- chicken thighs
- sweet potatoes
- Brussels sprouts
- Balsamic vinegar
- Onion powder
- Garlic powder
- Maple syrup
You can do a mix of regular potatoes and sweet potatoes, which also can be good for kids who are not used to eating just sweet potatoes. Having a mix means kids can try out a few sweet potatoes while still enjoying their favorite regular potatoes.
Other options that you can add are turnips, parsnips, or carrots. Add more color with purple or yellow potatoes or carrots.
How do you know chicken is cooked through?
According to the USDA chicken should be cooked to a minimum of 165℉ when measured at the thickest part and not touching the bone.
A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.
Top tips for cooking with kids
Even if you are not ready for your children to use a knife, they can still help with preparing dinners. Let them toss together the vegetables, oil, and spices and rub the spices on the chicken.
Inviting children to cook with you is a fantastic way to help them connect with you, the food, and build positive associations with ingredients they are unfamiliar with or perhaps don’t enjoy.
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Other recipes you might like
- Quick and Easy Sheet Pan Gnocchi and Veggies
- Rainbow Inspired Sheet Pan Salmon and Veggies
- Sheet Pan Kielbasa and Pierogies with Cabbage
- Sheet Pan Honey Mustard Chicken and Potatoes
- 1 ½ teaspoons paprika
- 1 teaspoon thyme
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 sweet potato chopped
- 1 pound brussels sprouts sliced in half
- 4 Tablespoons olive oil divided
- 4 chicken thighs
- 2 Tablespoons butter
- ¼ cup maple syrup
- 3 Tablespoons balsamic vinegar
- Preheat the oven to 400° F. Grease a cookie sheet with baking spray.
- In a small bowl, add the paprika, garlic powder, onion powder, salt and pepper. Mix thoroughly.
- In a medium bowl, add sweet potatoes and brussels sprouts. Add 2 Tablespoons olive oil and half of the spice mix. Toss to coat well. Spread out the vegetables on your prepared sheet pan.
- Season the chicken thighs with the other half of the spice mix. Place the chicken on the sheet pan making sure they don’t cover any of the vegetables.
- Bake for approximately 30-35 minutes, or until chicken is fully cooked and vegetables are tender.
- While the chicken is baking, make the glaze: In a microwave safe bowl, combine butter & maple syrup. Microwave for 30 seconds, or until butter is melted. Stir in the balsamic vinegar. Set aside for now.
- Once the chicken and vegetables are finished cooking, remove from the oven and top with balsamic maple glaze.
- Let cool slightly. ENJOY!