Sheet Pan Maple Balsamic Chicken with Vegetables
Enjoy a chicken dinner with this easy sheet pan meal! Simple Maple Balsamic chicken paired with Brussels sprouts and sweet potatoes makes a delicious quick weeknight dinner.
Servings: 4
Calories: 594kcal
Equipment
- NordicWare Sheet Pans
- Cutting board
- Chef Knife
- Mixing Bowl
- Liquid Measuring Cup
- Measuring spoons
Ingredients
- 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
Instructions
- 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!
Notes
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.