Sheet Pan Chicken And Vegetables

If you’re stumped about what to prepare for dinner tonight, consider giving this easy sheet pan chicken and vegetable recipe a try—it’s ideal for the fall season. The delightful combination of maple syrup-infused flavors, alongside roasted vegetables such as delicata squash, brussels sprouts, and green beans, paired with the caramelized balsamic and herb-coated chicken, is a match made in heaven.

Ingredients:

• 6 chicken thighs, bone-in and skin-on
• olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp herbs of your choice, I used rosemary and thyme
• 3 cloves garlic, minced
• 1 lb Brussels sprouts, halved and ends removed
• 1/2 lb green beans, trimmed
• 1 delicata squash, halved, seeded, and cut into 1/2” moons
• 2 tbsp maple syrup
• Salt and pepper to season

Directions:

1. Preheat your oven to 425°F.
2. In a large bowl, combine chicken thighs with balsamic vinegar, minced garlic, fresh herbs, 2 tbsp of olive oil, and season with salt and pepper. Massage the mixture into the chicken and set aside.
3. Cut Brussels sprouts, green beans, and squash. Toss them with 2 tbsp of olive oil, maple syrup, and season with salt and pepper.
4. On a sheet pan, arrange the marinated chicken, skin-side up, in a single layer, along with the prepared vegetables.
5. Roast in the oven at 425°F for the first 35 minutes.
6. Lower the oven temperature to 375°F and continue roasting for the last 10 minutes.
7. If needed, broil for an additional 2 minutes to crisp up the chicken skin.
8. Serve and enjoy!