Sheet Pan Balsamic Chicken and Veggies

Sheet pan balsamic chicken with colorful veggies ready to be served.

Sheet Pan Balsamic Chicken and Veggies

A quick and delicious one-pan meal featuring tender chicken thighs, vibrant veggies, and a tangy balsamic glaze, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken thighs Bone-in or boneless, as preferred.
2 cups baby potatoes, halved They should be roughly the same size for even cooking.
1 cup cherry tomatoes Use a mix of colors for a vibrant dish.
1 piece red onion, sliced Can substitute with yellow or white onion.

Flavoring Ingredients

1/4 cup balsamic vinegar Add more to taste if desired.
2 tablespoons olive oil Extra virgin olive oil recommended.
to taste Salt and pepper Adjust according to personal preference.
Fresh herbs (optional, for garnish) Basil or parsley work well.

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, then season with salt and pepper. Toss to coat everything evenly.

Cooking

Spread the mixture in a single layer on a sheet pan.
Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
Garnish with fresh herbs if desired and serve hot.

Notes

For best flavor, marinate the chicken in balsamic vinegar for at least 30 minutes before cooking. Feel free to use your favorite veggies like bell peppers or zucchini.