Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes is the perfect fall weeknight dinner you’ll love and won’t feel guilty eating in just 30 minutes!
We love easy chicken recipes that take just a few minutes of prep and cook unattended like our favorite Slow Cooker Brown Sugar Garlic Chicken.
Sheet Pan Balsamic Chicken
Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes takes as long as the oven heating up to prepare the sheet pan for the oven. 25 minutes later you have a delicious meal perfect for the whole family.
Sheet pan meals are easy one pot or one pan meals with EXTRA SPACE. Yes, the sheet pan allows for one pot roasted items that won’t end up soggy. These chicken breasts get crispy (look below for crispy status) and the potatoes stay crispy and untouched by the chicken liquids.
Wait, did I mention the whole recipe is 5 Ingredients? YES. 5 Ingredients including the sweet potatoes! (not salt and pepper) And its done in no time at all. Plus, I promise you will love it.
Well, if you don’t like a balsamic vinegar chicken recipe you may not, but I’m going out on a limb and saying if you like the idea of baked balsamic chicken, you’re going to love this dish! If you’re looking for a beef option definitely check out my Slow Cooker Balsamic Pot Roast.
Wondering why I’m cooking it at 425? This method is called oven frying. I use Purdue as a resource for cooking times of chicken.
Oven frying gives pretty amazing results which include crispy chicken skin and deliciously moist chicken that hasn’t stayed in the oven too long. The sweet potatoes are a firm enough vegetable to stand up to the heat and they end up perfectly soft and roasted.
Would honey work in this recipe to make Honey Balsamic Chicken?
Yes and no. Honey may run off the chicken faster than we’d like especially with the balsamic vinegar. I’d probably avoid using honey. If I wanted to use honey, I’d add more thighs, then put them into a skillet together where the honey could have a chance to bake into the bottom half of the chicken.
Can you make Balsamic Chicken Breasts?
YES, but I wouldn’t cook them at this temperature, lower the temperature to 375.
Alternate veggies you can use to roast along side this baked balsamic chicken:
- Yukon potatoes – diced into 2″ cubes
- Parsnips and Turnips – diced into 2″ cubes
- Carrots – diced into 2″ sections (the thicker the carrots the better)
- Cauliflower – cut into larger florets
- Brussels Sprouts – cut in half
Looking for more sheet pan meals?
- Shake and Bake Pork Chops
- Brown Sugar Garlic Oven Baked Pork Chops
- Sheet Pan Korean Chicken and Vegetables
- Sheet Pan Peanut Chicken and Vegetables
- Sheet Pan Cashew Chicken and Vegetables
Tools Used in the making of Sheet Pan Balsamic Chicken and Sweet Potatoes:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven. If you’d prefer you could also use…
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Balsamic Vinegar: I love cooking with balsamic vinegar as it adds a ton of flavor. I love this brand and the Trader Joe’s brand as well.
Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes
- Yield: 4 Servings
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Course: Main Course
- Cuisine: American
- Author: Sabrina Snyder
- 4 chicken thighs bone in and skin on
- 3 tablespoons balsamic vinegar
- 3 tablespoons brown sugar
- 2 large sweet potatoes peeled and chopped into 1" cubes
- 2 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Note: click on times in the instructions to start a kitchen timer while cooking.
- Pre-heat the oven to 425 degrees.
Season the chicken with salt, pepper and balsamic vinegar, rubbing it on well before adding the brown sugar on the chicken (don't mix the vinegar and brown sugar together before adding).
Add the oil, salt and pepper to the sweet potatoes on the sheet pan and carefully toss before baking for 25-30 minutes until browned and cooked through.
Yield: 4 Servings, Amount per serving: 354 calories, Serving Size: 1 , Calories: 354g, Carbohydrates: 11g, Protein: 18g, Fat: 25g, Saturated Fat: 5g, Cholesterol: 110mg, Sodium: 383mg, Potassium: 257mg, Sugar: 10g, Vitamin A: 1.8g, Calcium: 2g, Iron: 5g
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