Description
This Sheet Pan Balsamic Chicken and Veggies is a one-pan wonder that delivers big flavors with minimal effort. Juicy chicken thighs, tender roasted potatoes, sweet caramelized tomatoes, and red onions are tossed in a sticky balsamic glaze and roasted to golden perfection. A go-to weeknight dinner with a restaurant feel—fast, easy, and wildly delicious.
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
Instructions
1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, and honey to create the glaze.
3. Place chicken thighs, potatoes, cherry tomatoes, and red onion on the sheet pan.
4. Pour the glaze over everything and toss gently to coat. Season with salt and pepper.
5. Roast for 35–40 minutes until chicken reaches 165°F internally and veggies are tender.
6. Broil for 2 minutes for a golden crisp top if desired.
7. Sprinkle with fresh herbs and serve hot.
Notes
For extra flavor, marinate the chicken in the balsamic glaze for up to 12 hours.
Use skin-on thighs for a crispier finish but increase cooking time by 5–10 minutes.
Add vegetables like bell peppers or zucchini to switch it up.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 460
- Sugar: 7g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg