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: 4Save Share
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 tsp Freshly Ground Black Pepper
2 Green Onions
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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.
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.
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.