One-Pan Balsamic Chicken with Roasted Brussels Sprouts and Sweet Potatoes

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs roasted with balsamic glaze alongside caramelized Brussels sprouts and sweet potatoes for a balanced, flavorful weeknight meal. This chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, Brussels sprouts, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 International cuisine 480 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1 lb, trimmed and halved Brussels sprouts
2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potatoes
4 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp honey
3 cloves, minced garlic cloves
1 tsp dried thyme
1 1/2 tsp, divided salt
1 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk 3 tbsp balsamic vinegar, 2 tbsp honey, 3 minced garlic cloves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until combined.
Step 2: Pat dry 6 bone-in chicken thighs with paper towels. Rub 2 tbsp olive oil evenly over chicken, then season with 1/2 tsp salt and 1/2 tsp black pepper.
Step 3: On a large rimmed baking sheet, toss 1 lb halved Brussels sprouts and 2 cups (about 1 lb) cubed sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt.
Step 4: Arrange chicken thighs skin-side up on the baking sheet, nestling them among the vegetables. Brush the balsamic glaze evenly over chicken and vegetables.
Step 5: Roast for 35-40 minutes until chicken skin is golden and crisp and internal temperature reaches 165°F, stirring vegetables halfway through to coat and caramelize evenly.
Step 6: Remove from oven and let rest for 5 minutes before serving the chicken with roasted Brussels sprouts and sweet potatoes drizzled with any pan juices.