sheet pan balsamic glazed chicken

4.29 from 7 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6


  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons honey
  • ¼ cup balsamic vinegar
  • 3 garlic cloves
  • 2 tablespoons dijon mustard
  • 1 teaspoon fresh rosemary finely chopped
  • 1 sweet potato peeled + diced
  • 1 cup brussel sprouts halved, outer leaves removed
  • 1 apple cored, chopped into ¾ inch pieces
  • 1 red onion cut into ¾ pieces
  • 4 boneless skinless chicken thighs


  • Preheat oven to 425º F. Line a sheet tray with aluminum foil or parchment paper or use a nonstick sheet tray.
  • In an extra large liquid measuring cup (or small mixing bowl), whisk together 3 tablespoons of olive oil, 3 tablespoons of honey, ¼ cup of balsamic vinegar, 3 garlic cloves,2 tablespoons of dijon mustard, and 1 teaspoon of fresh rosemary. Season with a big pinch of both salt and pepper.
  • Add the 1 sweet potato diced,1 cup of halved Brussels sprouts, 1 peeled and chopped apple, and 1 large chopped red onion to the sheet pan scattered around the 4-6 boneless, skinless chicken thighs or breasts.
  • Pat the chicken dry with a paper towel, then season both the chicken and veggies liberally with salt and pepper.
  • Set aside and reserve ¼ cup of the balsamic sauce, then drizzle the rest over the vegetables and chicken tossing to coat. (I like to use tongs for this)
  • Roast in the oven for 20 minutes or until a thermometer inserted in chicken reads 165°F. (chicken breasts may need a few minutes longer than thighs)
  • Meanwhile, add the reserved balsamic mixture to a small skillet or saucepan and heat over medium-high heat for 1 minute until it thickens slightly.
  • After pulling the chicken and vegetables out of the oven, coat the chicken with the balsamic glaze (using a spoon or a pastry brush).


  • To complete the meal serve with a side of grains like farro, brown rice, or quinoa.


  • Vegetarian: Remove the chicken from the recipe and increase double the vegetables. Serve over hearty grains. 
  • Chicken: Swap boneless skinless chicken thighs with chicken breasts and adjust cooking time as needed until you reach 165º F. (usually takes a few EXTRA minutes) For a vegetarian option, swap chicken for tofu. This is my favorite digital thermometer for checking protein temp.


Calories: 259kcal | Carbohydrates: 26g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 152mg | Potassium: 458mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5494IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 1mg