Name: Sheet Pan Balsamic Chicken and Veggies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs 1.5 pounds baby potatoes, halved 2 cups cherry tomatoes 1 large red onion, cut into wedges 1/4 cup balsamic vinegar 3 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon honey 2 tablespoons chopped fresh parsley or basil Salt and pepper, to taste

Golden roasted chicken, juicy cherry tomatoes, tender baby potatoes, and sweet red onions all come together in this Sheet Pan Balsamic Chicken and Veggies dish. It’s hearty, comforting, and absolutely packed with flavor from a rich balsamic glaze that caramelizes as everything roasts in the oven.

Perfect for weeknight dinners, this recipe requires minimal prep and clean-up, and still delivers restaurant-level satisfaction. The magic happens on a single pan, and every bite gives you that crave-worthy mix of tangy, savory, and slightly sweet. It’s a winner for both busy nights and casual entertaining.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are ideal for this sheet pan recipe because they stay juicy and cook evenly alongside the vegetables. You can also use bone-in thighs if you prefer, just increase the bake time slightly. Chicken breasts can work too, but watch carefully so they don’t dry out.

Ingredients for the Sheet Pan Balsamic Chicken and Veggies

Chicken Thighs – Juicy, flavorful, and perfect for high-heat roasting.

Baby Potatoes – These roast to a golden, creamy interior that pairs beautifully with the balsamic glaze.

Cherry Tomatoes – They burst and caramelize in the oven, adding tang and sweetness.

Red Onion – Roasts into sweet, savory layers that elevate every bite.

Balsamic Vinegar – The heart of the glaze. Adds deep tangy richness.

Olive Oil – Helps everything roast evenly and adds flavor.

Garlic – Minced fresh garlic infuses bold aromatic depth.

Honey – A touch of sweetness balances the acidity of the vinegar.

Fresh Herbs – Chopped parsley or basil adds brightness right before serving.

How To Make the Sheet Pan Balsamic Chicken and Veggies

Step 1: Prep the Oven and Pan

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil for easier cleanup.

Step 2: Make the Balsamic Glaze

In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, and honey until smooth and emulsified. Set aside.

Step 3: Season the Ingredients

Place the chicken thighs, halved baby potatoes, cherry tomatoes, and red onion wedges onto the sheet pan. Drizzle the balsamic glaze over everything, and toss gently to coat. Make sure the chicken is skin-side up if using skin-on thighs.

Step 4: Roast to Perfection

Roast for 35–40 minutes, or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender and caramelized. You can broil for the last 2 minutes if you want extra golden crisp on top.

Step 5: Garnish and Serve

Remove from the oven, sprinkle chopped fresh parsley or basil on top, and serve hot straight from the sheet pan.

Serving and Storing Sheet Pan Balsamic Chicken and Veggies

This dish is best served hot right out of the oven, where the glaze is sticky and the vegetables are at their peak flavor. Pair it with a simple green salad or crusty bread for a complete meal.

To store leftovers, allow everything to cool completely and place in an airtight container. Refrigerate for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions for convenience.

Frequently Asked Questions

How can I make this dish dairy-free?

This recipe is naturally dairy-free, just make sure any sides or garnishes are too.

Can I add other vegetables?

Yes! Bell peppers, zucchini, or mushrooms work beautifully. Just cut them into similar-sized pieces so they roast evenly.

What if I don’t have honey?

Maple syrup or brown sugar can be substituted for honey with great results.

Can I marinate the chicken ahead of time?

Definitely. You can marinate the chicken in the balsamic glaze for up to 12 hours in the fridge. It enhances the flavor even more.

Is this recipe freezer-friendly?

While you can freeze it, the texture of potatoes and tomatoes may become soft after thawing. For best results, enjoy fresh or refrigerated.

Can I use a different cut of chicken?

Absolutely. Bone-in thighs or even drumsticks work, just adjust the roasting time accordingly.

Want More Dinner Ideas That Save Time?

If this Sheet Pan Balsamic Chicken and Veggies made your dinner routine easier, here are more easy, flavorful meals to try:

Try this cozy and indulgent One Pot Creamy Beef and Garlic Butter Pasta for a comforting twist.
You’ll love the simplicity of Slow Cooker Garlic Butter Beef Bites & Potatoes for set-it-and-forget-it ease.
Or go creamy and bold with this Creamy Garlic Parmesan Tortellini with Sausage and Broccoli.
For a seafood spin, try the Healthy Lemon Butter Baked Cod packed with fresh citrus zing.
Craving more chicken? This Texas Roadhouse Butter Chicken Skillet is a reader favorite.

📌 Save this recipe to your Pinterest dinner board so you can find it fast on busy weeknights.

And when you give it a try, leave a comment! Did you add extra veggies? Try a different glaze? I’d love to hear how you made it your own.

Looking for more weeknight hits? Check out my daily meal ideas and favorite quick-fix dinners on Pinterest: Life with Jam Pinterest Board