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Preheat oven to 400F. While oven is preheating, place empty sheet pan in the oven so it will be hot.
Use 1 tablespoon olive oil to rub into both sides of each chicken thigh. Season both sides of each thigh with salt and pepper.
Heat a small saucepan over medium high heat. Add balsamic vinegar and sugar and stir to combine. Bring to a boil and then reduce to a simmer. Simmer until thickened, where it will coat the back of a spoon, about 10 minutes. Remove from the heat and set aside.
Remove the empty sheet pan from the oven and spray with nonstick spray. Place the chicken thighs on the sheet pan, top side down. Roast for 5 minutes.
While chicken roasts and balsamic vinegar is cooking, prepare the veggies.
Combine beets, sweet potato, and onion in a large bowl. In another small bowl stir together the paprika, garlic powder, and sea salt.
Toss the veggies in the remaining 2 tablespoons olive oil and then toss in the seasoning mix. Stir to fully coat.
Remove chicken from the oven and flip so the top side is up. Brush each chicken breast with balsamic reduction. (If the balsamic reduction has firmed up too much, simply put back on the heat until its able to be stirred/brushed.)
Place the veggies around the chicken on the sheet pan.
Return to the oven for 15 minutes. Remove from the oven and again brush the chicken with the balsamic reduction. Return to the oven for an additional 15 minutes or until sweet potatoes are tender and chicken reaches an internal temperature of 165F.
Serve and enjoy!