Description
This Balsamic Sweet Potato Sheet Pan Chicken is a simple, flavorful, and nutritious one-pan dinner perfect for busy nights. Tender chicken pieces roast alongside cubed sweet potatoes, wedges of red onion, and sweet-tart wild blueberries, all glazed with a tangy balsamic and Dijon mustard mixture. The combination delivers a balanced meal with protein, complex carbs, and vegetables, finished in under an hour and a half with minimal cleanup.
Ingredients
Vegetables
- 1 pound sweet potatoes, cut into ½ to ¾-inch cubes
- 1 medium red onion, peeled and sliced into ¾-inch wedges
Chicken
- One 3 ½ to 4 pound chicken, cut into 8 pieces
Other
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar, divided
- 1 heaping cup frozen wild blueberries (no need to defrost)
- 3 tablespoons whole-grain Dijon mustard
- 1 tablespoon honey
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven. Set your oven to 375 degrees Fahrenheit to ensure it’s ready for roasting the ingredients evenly.
- Prepare the vegetables. Cut the sweet potatoes into half to three-quarter inch cubes and peel and slice the red onion into wedges about three-quarters of an inch thick. Spread them out evenly on a large baking sheet.
- Toss vegetables with oil and vinegar. Drizzle the olive oil and 1 tablespoon of balsamic vinegar over the sweet potatoes and onions. Use your hands to gently toss everything together so the vegetables are well coated.
- Add the blueberries. Evenly scatter the frozen wild blueberries over the vegetables on the sheet pan without defrosting them.
- Mix glaze. In a small bowl, whisk together the Dijon mustard, honey, and remaining tablespoon of balsamic vinegar to create a tangy glaze.
- Arrange the chicken. Nestle the chicken pieces among the vegetables and blueberries on the sheet pan. Season everything with kosher salt and freshly ground black pepper to taste.
- Apply the glaze. Spoon the mustard and honey glaze evenly over each chicken piece to add flavor and help create a beautiful glaze as it roasts.
- Roast the sheet pan meal. Place the pan in the preheated oven and roast for 30 minutes.
- Baste the chicken. Remove the pan and use a pastry brush to baste the chicken with the pan juices, enhancing flavor and moisture.
- Continue roasting. Return the pan to the oven and roast for another 30 minutes, or until the chicken is cooked through, browned, and the sweet potatoes are tender.
- Serve. Serve the chicken and vegetables directly from the pan, spooning the pan juices and softened wild blueberries over the top for a delicious finish.
Notes
- You can use fresh wild blueberries if available, but frozen work perfectly and require no defrosting.
- Adjust seasoning to taste, especially salt and pepper, to suit your preference.
- If you prefer, use boneless chicken pieces, but cooking time may vary.
- Make sure to use a rimmed baking sheet to prevent any juices from spilling in the oven.
- This meal pairs well with a simple green salad or crusty bread if desired.
- Leftovers keep well refrigerated for up to 3 days and are great for next-day lunches.
