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Honey balsamic chicken sheet pan dinner with crispy thighs, potatoes, tomatoes and red onion
Mary Johnson

Honey Balsamic Chicken Sheet Pan Dinner

This honey balsamic chicken sheet pan dinner roasts bone-in, skin-on chicken thighs with baby potatoes, Brussels sprouts, red onion and cherry tomatoes on one pan. The vegetables get a head start, the chicken roasts until the skin is crisp, and a stovetop-reduced honey balsamic glaze goes on at the end so it turns sticky without burning.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in, skin-on chicken thighs about 2 1/2 lb (1.1 kg), patted very dry
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or Italian seasoning
Vegetables
  • 1 1/2 lb baby potatoes halved (quartered if large)
  • 1 large red onion cut into 8 wedges
  • 12 oz Brussels sprouts trimmed and halved
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Honey balsamic glaze
  • 1/2 cup balsamic vinegar of Modena
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 teaspoon fresh rosemary finely chopped, plus more for garnish
  • 1 pinch kosher salt

Equipment

  • Large rimmed half sheet pan (18 x 13 inch)
  • Parchment paper
  • Small saucepan
  • Pastry or silicone brush
  • Instant-read thermometer

Method
 

  1. Place a rack in the upper-middle position and heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
  2. Toss the potatoes and onion wedges with 1 tablespoon of the vegetable oil, half the salt and the pepper on the sheet pan. Spread them out, cut sides down, and roast for 15 minutes.
  3. Meanwhile, pat the chicken thighs very dry. Rub them with the olive oil, then season all over with the salt, pepper, garlic powder and thyme. Toss the Brussels sprouts with the remaining vegetable oil and salt.
  4. Pull out the pan, push the potatoes and onions to the edges, add the Brussels sprouts, and nestle the chicken thighs skin side up in the center. Roast for 25 minutes, until the skin is golden and starting to crisp.
    Sheet pan of roasted chicken thighs, Brussels sprouts and potatoes before serving
  5. While the chicken roasts, combine the balsamic vinegar, honey, Dijon, garlic, rosemary and salt in a small saucepan. Simmer over medium heat, stirring often, for 6 to 8 minutes, until reduced by about half and thick enough to coat a spoon. It thickens more as it cools.
  6. Brush about two-thirds of the glaze over the chicken, scatter the cherry tomatoes over the pan, and roast for 8 to 10 minutes more, until the glaze is sticky and the thighs reach at least 175°F (79°C) in the thickest part, away from the bone.
    Sticky honey balsamic chicken thighs with blistered cherry tomatoes and red onion
  7. Rest the chicken for 5 minutes. Drizzle the remaining glaze over the chicken and vegetables, sprinkle with fresh rosemary, and serve straight from the pan.
    Honey balsamic chicken sheet pan dinner with crispy thighs, potatoes, tomatoes and red onion

Notes

  • Why the glaze goes on last: Honey and balsamic both contain sugar that burns at 425°F. Adding the glaze in the final 10 minutes keeps it sticky, not bitter.
  • Doneness: Chicken is safe at 165°F, but bone-in thighs are most tender between 175°F and 185°F.
  • Boneless thighs or breasts: Add them with the Brussels sprouts and roast 15 to 18 minutes before glazing, then 5 minutes more. Pull breasts at 165°F.
  • Crowding: If your pan is smaller than 18 x 13 inches, split the vegetables between two pans so they roast instead of steam.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat in a 375°F oven for 10 to 15 minutes to re-crisp the skin.
  • Honey safety: Do not serve honey to babies under 12 months old.