This Sheet Pan Chicken Thighs with Fall Vegetables & Apples recipe is the perfect combo of flavors. It includes a balsamic marinade and sweetness from the apples to bring you a satisfying meal any day of the week.
Thanks to Michigan Apple Committee for sponsoring this post.
This past spring my family and I started a small garden and I have loved seeing how my children are learning to produce their own food. In my opinion, nothing beats learning through doing.
We planted a variety of fruit including raspberries, blueberries and strawberries. We can’t wait for next next year when they bear some fruit.
Our other section included cherry tomatoes and Big Boy tomatoes. And those two plants have produced more tomatoes than we know what to do with!
I can’t wait to enlarge our garden space next year and grow more varieties of Michigan agriculture.
Speaking of Michigan Agriculture, the Michigan apple industry is booming this year thanks to favorable temps this past spring and summer.
A Few Family Favorite Recipes With Apples
And since apples are so reasonable all year around, I have been loving making tons of my favorite apple recipes like these Baked Cinnamon Apple Dumpings above.
These Oatmeal Cookie Cups with Caramel Apple Pie FIlling are also a family favorite!
I often make this Roasted Vegetables with Apples recipe which inspired me to try making a few more savory recipes like the recipe I’m bringing you today. It includes a simple balsamic marinade and several fall vegetables to bring you a satisfying simple meal.
Now one thing I did differently for this sheet pan recipe compared to others is I separated the components. On one sheet pan, I cooked the chicken and another one for the vegetables.
This avoided the juices from the chicken getting mixed with the vegetables and making them soggy. It turned out perfectly how I did it and can’t wait to make it again.
Sheet Pan Chicken Thighs with Fall Vegetables & Apples
Ingredients
- 1 1/2 pounds chicken thighs, skinless/boneless
- 1 cup baby carrots
- 1 sweet potato, chopped
- 1 pound Brussels Sprouts
- 1 cup cherry tomatoes
- 1 large red onion
- 2 apples, chopped
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Marinade
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried rosemary
- 1/4 cup fresh parsley
- salt and black pepper to taste
Instructions
- Combine marinade ingredients in a sealed plastic bag. Add chicken thighs. Refrigerate for at least 1 hour.
- Preheat oven to 400°F. Add carrots and sweet potatoes to a large rimmed sheet pan. Drizzle with 2 tablespoons olive oil and onion powder. Cook for 15 minutes.
- Remove pan and add Brussels Sprouts, red onion and apples to pan. Cook again for another 15 minutes or until vegetables are tender.
- Remove chicken from bag and place on another rimmed pan. Discard marinade.
- Cook chicken for about 25 minutes or until thoroughly cooked.
This Sheet Pan Chicken Thighs with Fall Vegetables & Apples post is in partnership with Michigan Apple Committee.
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