Sheet pan meals are amazing. They have been growing in popularity because you can toss all of your dinner components—protein, vegetables, and starch—onto 1 pan and roast them all together. The vegetables get caramelized, the potatoes get tender, and the meat or poultry gets juicy and delicious all at once. Sheet pan recipes can be lifesavers for busy families who are looking for an easy, well-rounded meal with lots of color and flavor with a lot less cleanup afterward.
- Yield: 4 Servings
- 3 tablespoons extra-virgin olive oil, divided
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoons fresh rosemary, chopped
- Kosher salt and freshly cracked black pepper
- 1¼ pounds boneless, skinless chicken thighs
- 1 pound Brussels sprouts, trimmed and quartered
- 1 cup peeled and cubed sweet potatoes, (cubed about the same size as the quartered Brussels sprouts)
- ½ cup roughly chopped red onion
- In a small bowl, combine 2 tablespoons of the olive oil, the vinegar, mustard, honey, garlic, rosemary, and a generous amount of salt and pepper. Mix well. Place the chicken thighs in a resealable plastic bag.
- Pour two-thirds of the balsamic mixture over the chicken to coat. Seal the bag and place it in the refrigerator to marinate for at least 1 hour.
- Preheat the oven to 425°F. On a large rimmed sheet pan, scatter the Brussels sprouts, sweet potatoes, and onion. Drizzle the remaining 1 tablespoon olive oil over the vegetables. Season with salt and pepper to taste. Toss to coat. Drizzle the remaining one-third of the balsamic mixture over the vegetables and toss again. Remove the chicken thighs from the marinade and place them on the sheet pan, nestling them in between the vegetables.
- Roast for 25 minutes, or until the vegetables are caramelized and tender, a thermometer inserted in the thickest portion of a thigh registers 165°F, and the juices run clear.