Sheet Pan Balsamic Chicken with Roasted Sweet Potatoes and Green Beans

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 12 oz fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, honey, dried thyme, garlic powder, smoked paprika, salt, and pepper to create the glaze.
3. Place the chicken thighs on the sheet pan and brush each piece generously with half of the balsamic glaze.
4. In a large bowl, toss the sweet potato cubes with the remaining 1 tablespoon olive oil and a pinch of salt and pepper. Arrange them on the sheet pan around the chicken.
5. Roast the chicken and sweet potatoes for 20 minutes.
6. Remove the pan from the oven and add the trimmed green beans. Toss the green beans with the remaining balsamic glaze and spread them evenly on the pan around the chicken and sweet potatoes.
7. Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the sweet potatoes are tender, and the green beans are crisp-tender.
8. Optionally, broil for 2-3 minutes at the end to crisp the chicken skin and caramelize the glaze (watch carefully to avoid burning).
9. Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Chef tips

• Use bone-in, skin-on chicken thighs for juicier meat and crispy skin; you can substitute boneless skinless thighs but reduce cooking time by 5-7 minutes.
• If green beans are large or thick, slice them in half for quicker cooking and easier eating.
• Line your sheet pan with parchment paper or aluminum foil for easier cleanup.
• For a vegan version, swap chicken with marinated tofu or tempeh and adjust cooking time accordingly.