One-Pan Balsamic Chicken with Roasted Sweet Potatoes and Green Beans

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 in a balsamic glaze alongside sweet potatoes and green beans for a simple, flavorful one-pan dinner. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper 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: 30 min Serves 4 American cuisine 480 cal/serving

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Ingredients

4 (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tbsp olive oil
1/4 cup balsamic vinegar
2 tbsp honey
2 medium, peeled and cut into 1-inch cubes sweet potatoes
12 oz, trimmed green beans
3, minced garlic cloves

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Rub this spice mix evenly over 4 bone-in, skin-on chicken thighs.
Step 2: In a large ovenproof skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add the chicken thighs skin side down and sear for 5 minutes until golden and crisp. Flip and cook 3 minutes more.
Step 3: Remove chicken from skillet and set aside. Add 2 peeled and cubed medium sweet potatoes, 12 oz trimmed green beans, and 3 minced garlic cloves to the skillet. Toss to coat in the remaining oil.
Step 4: In a small bowl, whisk together 1/4 cup balsamic vinegar and 2 tbsp honey. Pour this balsamic glaze over the vegetables and stir gently to combine.
Step 5: Nestle the chicken thighs back on top of the vegetables. Transfer the skillet to the preheated oven and roast for 20 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender.
Step 6: Let rest for 5 minutes before serving.