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Balsamic Sweet Potato Sheet Pan Chicken

Wild Blueberry Balsamic Sheet Pan Chicken

One of the simplest ways to bang out supper: sheet pan chicken. Everything gets piled onto a single pan and baked until tender and juicy. The combination of wild blueberries and balsamic vinegar makes a sweet/tart glaze that pairs deliciously with chicken and sweet potatoes. 

Course Dinner
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Calories 393 kcal
Author Katie Morford

Ingredients

  • 1 pound sweet potatoes
  • 1 medium red onion
  • 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 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • One 3 1/2 to 4 pound chicken, cut into 8 pieces

Instructions

  1. Preheat oven to 375 degrees.
  2. Cut the sweet potatoes into ½ to ¾-inch cubes. Peel and slice the onion into ¾-inch wedges. Scatter over a large baking sheet. Drizzle the olive oil and 1 tablespoon balsamic vinegar over the vegetables and use your hands to toss together. Scatter the blueberries evenly over everything.
  3. In a small bowl, use a fork to whisk together the mustard, honey, and remaining tablespoon of vinegar.

  4. Nestle the chicken pieces amongst the vegetables and wild blueberries on the sheet pan. Sprinkle the salt and several generous grinds of black pepper over the everything. Spoon the mustard mixture onto the chicken pieces, dividing it evenly among them.

  5. Put the sheet pan into the oven and roast for 30 minutes. Remove the pan and use a pastry brush to baste the chicken with the pan juices. Continue to roast until the chicken is cooked through and browned and the sweet potatoes are tender, another 30 minutes or so.

  6. Serve straight from the sheet pan, spooning the pan juices and wild blueberries over the top.