Sheetpan Chicken and Veggies

Maple Balsamic Chicken Sheetpan Dinner

Don’t you love those easy and delicious dinners that require so little effort your kiddos could do it; but turn out amazing and looking like they came from a fancy restaurant?
Yea, this is one of those.

Maple Basalmic Chicken Sheetpan Dinner

All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Dimples


  • 16 ounces baby red radishes quartered
  • 2 cups yellow squash cut into coins
  • 2 tablespoons olive oil
  • 1 pound asparagus trimmed
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper to taste

For the chicken

  • 10 chicken thighs boneless skinless
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon grass minced
  • 1/2 teaspoon horseradish root finely grated
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper to taste


  • In a medium bowl, whisk together balsamic vinegar, maple syrup, Dijon, lemon grass, horseradish, oregano and basil; season with salt and pepper, to taste.
  • In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat oven to 400 degrees F.  Meanwhile, parboil the radishes for 7 minutes. Then, lightly oil a baking sheet.
  • Place asparagus, radishes and squash in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around radishes and squash in a single layer.
  • Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 15-25 minutes.
  • Serve immediately, garnished with parsley, if desired.


Cooking time will vary depending on the size and thickness of the chicken and radishes.
Beware that chicken thighs can produce a LOT of drippings, so make sure to accommodate that in your pan choice.
PS: If you’ve found this post helpful, please consider supporting my work on this site. It’s so easy–and costs you nothing: Next time you want to buy something from Amazon, simply go to the Amazon site through one of my links or banner ads. No matter what you buy, I’ll get a small commission from your purchase–even if it’s not the item I’m advertising. Again, it adds nothing to your costs. So head to Amazon through one of the ads or affiliate links here (or just click here), and start shopping! Thank you so much for your consideration.
Love Meter
Check this out:  Lemon-Herb Buttermilk Ranch Dressing

Give Feedback?