Maple Balsamic Chicken Sheetpan Dinner

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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.

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.