Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner

Print Save Balsamic Glazed Chicken and Winter Vegetable Sheet Pan Dinner Recipe Embed Ingredients For the chicken: 2 tablespoons Olive Oil 1 tablespoon Balsamic Vinegar 1 teaspoon Pure Maple Syrup 1 teaspoon Whole Grain Mustard 1/2 teaspoon Prepared Mustard 1/2 teaspoon Worcestershire Sauce 1/2 teaspoon Garlic Powder Salt and Pepper 4 Chicken Thighs, skin on For the vegetables: 2 medium Sweet Potatoes 1 pound Brussels Sprouts 2 medium Apples 3 Red Onions 2 tablespoons Olive Oil Salt and Pepper 3 sprigs Fresh Thyme 2-3 sprigs Fresh Rosemary Directions Marinate the chicken: Place all ingredients for the chicken except for the chicken thighs into a medium bowl. Mix well. Add the chicken thighs, making sure they're well covered with marinade all around. Cover and set aside. Prep the veggies: Preheat the oven to 430°F. Cut the sweet potatoes into chunks. Halve the sprouts, cutting larger ones into quarters. Core and thickly slice the apples, peel and thickly slice the red onions. Place all on a sheet pan and drizzle with oil, salt and pepper. Bake: Place the marinated chicken thighs on top of the pepped veggies on the sheet pan. Tuck the fresh herbs all over the pan. Bake for 25-30 minutes, or until the chicken is done all the way through and the Brussels sprouts are tender. Recommended 360 Bakeware Jelly Roll Pan Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls OXO Good Grips 9-Inch Whisk via Food Fanatic http://ift.tt/2BoiQZn Food Fanatic