Description
A flavorful and easy-to-make sheet pan chicken recipe featuring a delicious combination of sweet potatoes, red onion, wild blueberries, and a tangy balsamic glaze. Perfect for a simple yet impressive dinner.
Ingredients
Scale
Sweet Potato Mixture:
- 1 pound sweet potatoes, cut into ½ to ¾-inch cubes
- 1 medium red onion, sliced into ¾-inch wedges
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
Chicken:
- 1 heaping cup frozen wild blueberries
- 3 tablespoons whole-grain Dijon mustard
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- One 3 1/2 to 4 pound chicken, cut into 8 pieces
Instructions
- Preheat oven to 375 degrees. Cut sweet potatoes and onions, then toss with olive oil and 1 tablespoon balsamic vinegar. Add blueberries on top.
- In a small bowl, whisk together mustard, honey, and remaining balsamic vinegar.
- Nestle chicken pieces among the vegetables and blueberries on the sheet pan. Season with salt and pepper, then spoon mustard mixture over chicken.
- Roast in the oven for 30 minutes, baste with pan juices, then continue roasting until chicken is cooked through and browned.
- Serve from the sheet pan, spooning pan juices and blueberries over the top.
Notes
- Make sure to baste the chicken with pan juices for added flavor.
- This dish pairs well with a side of steamed green beans or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 16g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 135mg
Keywords: Sheet Pan Chicken, Balsamic Chicken, Blueberry Chicken, Easy Dinner Recipe
