Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Updated: 3/18/2020

A one-pan dinner of chicken, sweet potatoes and Brussels sprouts, all roasted together in maple-balsamic marinade.

Serves: 4 Save

Ingredients (11)

  • 1/2 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1/2 teaspoon dried thyme
  • 2 clove garlic, minced
  • 1 teaspoon salt, divided
  • 1 1/2 pound boneless skinless, chicken breasts, cut into pieces
  • 1 pound Brussels sprouts, sliced
  • 1 pound sweet potatoes, peeled and cubed
  • 1 small onion, chopped
  • Pepper
  • 2 green onions, chopped, green part only

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. In a small bowl, combine vinegar, maple syrup, thyme, garlic and ½ tsp salt. Pour half over chicken in a ziplock plastic bag and marinate at least 30 minutes in refrigerator. Set aside remaining glaze.
  2. Preheat oven to 400°F. Coat a large baking sheet with cooking spray. Place Brussels sprouts, sweet potatoes and onion on baking sheet, drizzle with reserved glaze and season with remaining ½ tsp salt and pepper. Bake 20 minutes.
  3. Reduce oven temperature to 350°F and add chicken to pan, discarding marinade. Return to oven and bake 30 minutes. Top with green onions before serving.