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sheet pan balsamic chicken with fall vegetables

Sheet Pan Chicken Thighs with Fall Vegetables & Apples

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

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.
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