Sheet Pan Balsamic-herb Chicken And Vegetables
This Sheet Pan Balsamic-Herb Chicken and Vegetables recipe combines juicy chicken thighs with colorful vegetables, all roasted to perfection in a flavorful balsamic-herb marinade. Easy to prepare and clean up, this dish makes for a nutritious dinner that the whole family will love.
Equipment
- 1 large bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper (optional)
- 1 tongs or spatula
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 lbs.
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 piece red bell pepper, sliced
- 1 piece yellow onion, cut into wedges
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 tablespoons honey
- 2 teaspoons dried Italian herbs Like oregano, basil, and thyme.
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup if desired.
- In a large bowl, whisk together balsamic vinegar, olive oil, honey, dried Italian herbs, salt, and pepper to create the marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for about 10 minutes.
- In the same bowl, add the broccoli, baby carrots, red bell pepper, and onion. Toss the vegetables in the remaining marinade until well coated.
- Arrange the marinated chicken thighs on one side of the baking sheet and spread the vegetables on the other side.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and vegetables are tender. Flip the chicken and vegetables halfway through for even cooking.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Notes
Feel free to swap in any vegetables you like, such as zucchini, asparagus, or sweet potatoes.
For a lower-calorie option, you can use skinless chicken thighs or chicken breasts.
This recipe makes great leftovers and can be stored in the refrigerator for up to 3 days.