Sheet Pan Balsamic Chicken and Veggies

Delicious sheet pan balsamic chicken with roasted vegetables

Sheet Pan Balsamic Chicken and Veggies

An easy, colorful dish featuring chicken thighs and assorted vegetables roasted to perfection with a tangy balsamic glaze. Quick to prepare and require minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken thighs Use bone-in or boneless as preferred.
2 cups baby potatoes, halved You can substitute with other small potatoes.
1 cup cherry tomatoes Any variety of cherry or grape tomatoes works.
1 piece red onion, sliced Can substitute with yellow onion.
1/4 cup balsamic vinegar For a different flavor, use red wine vinegar.
2 tablespoons olive oil
to taste Salt and pepper Adjust according to personal preference.
to taste Fresh herbs (optional, for garnish) Such as parsley or basil.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, combine the chicken thighs, baby potatoes, cherry tomatoes, and red onion.
Drizzle with balsamic vinegar and olive oil, and season with salt and pepper. Toss to coat everything evenly.
Spread the mixture in a single layer on a sheet pan.

Cooking

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh herbs if desired and serve hot.

Notes

You can swap out the vegetables based on the season or your preference. For chicken, breasts can be used but require adjusted cooking time. Prepare your ingredients ahead for a quicker cooking time.