Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts

Sheet Pan Maple-Balsamic Chicken and Brussels Sprouts

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

Serves: 4 Save

Ingredients (11)

  • ½ cup Balsamic Vinegar
  • ¼ cup Maple Syrup
  • ½ tsp Dried Thyme
  • 2 Garlic Cloves
  • 1 tsp Salt
  • 1½ lb Boneless Skinless Chicken Breast
  • 1 lb Brussels Sprouts
  • 1 lb Sweet Potato
  • 1 Onion
  • 1 tsp Freshly Ground Black Pepper
  • 2 Green Onions


  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.