Sheet Tray Roasted Chicken and Veggies with a Balsamic Maple Glaze
Delicious roasted Chicken and Veggies all done on one tray topped with a tasty Balsamic Maple Glaze.
PREP TIME
30 minutes
COOK TIME
1 hour
INGREDIENTS
20
Serves: 4
Ingredients
Chicken and Veggies
- 2-3 lb2-3 lb2-3 lb skin on Chicken Thigh
- 444 Sweet Potato, medium, peeled and diced
- 2 lb2 lb2 lb Brussels Sprouts, halved
- 888 Shallot, cipollini onions or one thin, sliced
- .25 cup.25 cup.25 cup Extra Virgin Olive Oil
- Salt
- Black Pepper
- Garlic Powder
- Paprika
- Italian Seasoning
- Onion Powder
Lemon Garlic Butter
- 2 Tbsp2 Tbsp2 Tbsp Unsalted Butter
- 1 clove1 clove1 clove Garlic
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- pinch pinch pinch Salt
Balsamic Maple Glaze
- .333 cup.333 cup.333 cup Pure Maple Syrup
- .333 cup.333 cup.333 cup Balsamic Vinegar
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425.
- Add all vegetables to a large bowl and drizzle with the olive oil and sprinkle with 2 tsp salt, 1 tsp pepper, and 1 tsp garlic powder. Mix together until evenly coated.
- Grab two sheet trays and add parchment paper or foil. Split up the vegetables on each tray and spread out evenly so that everything is nicely spaced out so that you aren't overcrowding the trays.
- Pat your chicken thighs dry then brush with a little olive oil and season with salt, pepper, paprika, garlic powder, Italian seasoning, and onion powder. Add a few pieces of chicken to each tray. Put trays into the oven and bake for 35 minutes adding the lemon garlic butter halfway through.
- Add butter to a bowl then melt in the microwave. Add in the crushed garlic, lemon juice, and salt and mix up.
- Pull out sheet trays half way through cooking and brush the chicken and vegetables with the Lemon Garlic Butter. Add back to the oven and cook for the remainder of time.
- Now prepare the Balsamic Maple Glaze by grabbing a small saucepan and adding the balsamic vinegar and maple syrup to it. Cook on medium heat and let this come to a boil. Once boiling for a few minutes, reduce heat to low and let this simmer and cook for 8-10 minutes. Remove from heat once it is a glaze like consistency (Add a little water and whisk if its too thick. This will thin it out a bit)
- Plate up the Chicken and Vegetables then spoon over some of the glaze and enjoy!
Lemon Garlic Butter Prep
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Nut Free Shellfish Free| This is our estimate based on online research. | |
| Calories: | 982 |
| Fat: | 54 g |
| Carbohydrates: | 77 g |
| Protein: | 47 g |
| Cholesterol: | 205 g |
| Sodium: | 381 mg |
| Fiber: | 10 g |
| Sugars: | 35 g |
| Calculated per serving. | |
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