Our Chicken and Sweet Potatoes recipe roasts everything together on one sheet pan. Chicken thighs, Brussel sprouts and sweet potatoes combine in a balsamic honey sauce with just a hint of heat.
Chicken and Sweet Potatoes
When your day is crazy busy you’ll want to keep dinner easy. That calls for making a sheet pan dinner.
Chicken and Sweet Potatoes along with Brussels sprouts will fit the bill!
The chicken, vegetable and starch all cook together in the oven while you sip on your favorite beverage. I like that!
Your balanced dinner will roast together in a balsamic honey sauce with just a hint of heat.
So go ahead and roast up your chicken and potatoes recipe, add a side salad recipe, and another glass of wine (of course!), and you're all set to enjoy a fabulous dining experience!
Trust me, it doesn’t get any easier when just one sheet pan in the oven is all it takes to have your chicken and potatoes recipe on the table.
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Sheet pan dinners are all the rage now. Have you checked them out yet on Pinterest? Yep, there’s sheet pan chicken, sheet pan fish, sheet pan fajitas and even sheet pan breakfasts.
Sheet Pan Pancakes are one of my favorite ways to make my mornings easy and delicious!
Swirls of Flavor Recipe Tips
- Delicious with boneless skinless chicken breasts too
- Substitute Yukon gold potatoes for the sweet potatoes
- Make it double potato and combine sweet potatoes and white potatoes
Ingredients you will need to make this recipe
- Balsamic vinegar – base flavor of the marinade
- Honey – adds a touch of sweetness
- olive oil – gives body to the marinade
- Dijon mustard – helps to emulsify everything together
- garlic – adds a savory note
- kosher salt – makes the flavors pop
- red pepper flakes – a hint of heat
- boneless skinless chicken thighs – juicy flavorful cut of chicken
- sweet potatoes – nutritious addition
- Brussels sprouts – trendy cruciferous vegetable
- Onion – gives the recipe a depth of flavor
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Sheet Pan Chicken and Sweet Potatoes
Ingredients
- 1/4 cup Balsamic vinegar
- 1/4 cup honey
- 2 Tbs. olive oil
- 2 tsp. Dijon mustard
- 1 clove garlic, minced
- 3/4 tsp. kosher salt
- 1/4 tsp. crushed red pepper flakes
- 1 1/4 lbs. boneless skinless chicken thighs
- 1 lb. sweet potatoes, peeled and cubed, about 4 cups
- 1 (10 ounces ) pkg. Brussel sprouts, trimmed and halved lengthwise
- 1 cup chopped onion
Instructions
- Preheat oven to 425F. Line a large baking sheet with foil.
- In small bowl whisk vinegar, honey, olive oil, Dijon, garlic, kosher salt and red pepper flakes until blended.
- Place chicken in another bowl and add 3 Tbs. balsamic mixture, tossing until chicken is coated; let stand.
- In another bowl combine sweet potatoes, Brussel sprouts and onion and toss with remaining balsamic mixture until evenly coated.
- Arrange chicken in center of baking sheet. Arrange potato mixture on either side of chicken.
- Roast 40 minutes or until chicken is cooked through and potatoes and vegetables are tender.
- Transfer to serving platter and drizzle any pan juices over chicken, potatoes and vegetables
Notes
- Delicious with boneless skinless chicken breasts too
- Substitute Yukon gold potatoes for the sweet potatoes
- Make it double potato and combine sweet potatoes and white potatoes
Nutrition
First Published: February 6, 2018... Last Updated: April 12, 2021
love the yummy look of this dish and it is so easy to cook as well. Thanks for sharing come see us at http://shopannies.blogspot.com
Thanks so much for your kind words Angie. And thank you for stopping by Swirls! Happy Cooking and Savor the Moments, Gwynn