Perfectly crispy glazed chicken thighs with roasted, caramelized vegetables are not only an easy dinner with minimal cleanup but sheet pan balsamic chicken thighs are so delicious the whole family will ask for it on repeat!
Looking for an easy weeknight chicken dinner with roasted veggies? Easy sheet pan balsamic chicken thighs with roasted vegetables are on the table in under an hour! This one-pan balsamic chicken thigh with vegetables recipe delivers restaurant-quality results with minimal effort and super easy cleanup. The combination of crispy glazed chicken thighs and caramelized vegetables makes a healthy dinner that's perfect for weeknight meals. It can easily be part of a weekend meal prep for even less prep time on a busy weeknight. And, it's a winner even with picky kids!
This recipe is just one in my rotation of one-pan and easy-to-make weeknight meals. Try my Unstuffed Cabbage Roll Skillet, Slow Cooker Vegetable Beef Soup and One Pan Lemon Garlic Shrimp & Rice.
Jump to:
- Sheet Pan Balsamic Chicken Ingredients
- Easy Step-by-Step Instructions for Sheet Pan Balsamic Chicken
- Why This One-Pan Chicken Dinner Works
- Substitutions & Variations For Sheet Pan Balsamic Chicken Thighs and Roasted Vegetables
- Equipment
- Storage and Reheating Your Sheet Pan Dinner
- Top Tip
- FAQ About Sheet Pan Balsamic Chicken Thighs
- More Recipes You'll Love
- Love This Dish?
- Recipe
- Reviews
Sheet Pan Balsamic Chicken Ingredients
- bone-in skin-on chicken thighs
- balsamic glaze - store-bought glaze or slowly simmer balsamic vinegar until it reaches a thick consistency, about 10 to 15 minutes.
- olive oil
- lemon juice
- soy sauce
- garlic
- honey
- paprika
- fresh rosemary
- potatoes - Yukon Gold works best but red, russet, or baby potatoes are also great.
- carrots
- cauliflower
- red onion
- bell pepper - orange or red for their sweetness
- salt & pepper
See the recipe card below for quantities.
Easy Step-by-Step Instructions for Sheet Pan Balsamic Chicken
- Step 1: In a large bowl, whisk together balsamic vinegar, olive oil, soy sauce, lemon juice, minced garlic, honey, rosemary, paprika, salt, and pepper.
- Step 2: Pat chicken thighs completely dry with paper towels and add them to the bowl with the balsamic mixture. Toss to coat evenly and set aside to marinate while you prep the vegetables.
- Step 3: In another bowl, toss prepared vegetables with olive oil, minced garlic, salt, pepper, and rosemary until evenly coated.
- Step 4: Toss the vegetables in the oil and seasonings to evenly coat.
- Step 5: Evenly spread vegetables on a sheet pan, then arrange chicken thighs skin-side up on top of the vegetables.
- Step 6: Roast for 40-45 minutes, or until chicken reaches 165°F internally and vegetables are tender and caramelized. Halfway through cooking, remove the pan from the oven and flip the vegetables. *Optional: Broil for 2-3 minutes for extra crispy skin. Drizzle with additional balsamic glaze for serving.
Gluten-free Hint: Double-check that the balsamic vinegar is certified gluten-free. This recipe is naturally gluten-free otherwise.
Why This One-Pan Chicken Dinner Works
This will be a new weekly rotation meal! The vegetables and glaze can be modified to change it up from time to time.
- Perfect Results: The sheet pan method ensures crispy skin chicken thighs every time
- Easy Cleanup: One-pan cooking means less time doing dishes
- Budget-Friendly: Chicken thighs cost less than chicken breast while delivering more flavor
- Meal-Prep Winner: Makes excellent leftovers for healthy lunch meal-prep
- Family Favorite: Kids love the sweet balsamic glaze
Substitutions & Variations For Sheet Pan Balsamic Chicken Thighs and Roasted Vegetables
Proteins
- Chicken Breast: Replace thighs with 4-5 medium chicken breasts, but reduce cooking time to 25 minutes. Butterfly thick breasts for even cooking.
- Plant-Based Options:
- Portobello mushrooms (4-6 large caps, reduce cooking time to 20 minutes)
- Extra-firm tofu steaks (press and marinate for 2 hours)
Vegetables
- Root Vegetables:
- Sweet potatoes instead of regular potatoes
- Parsnips, 1-inch pieces
- Butternut squash for a lower-carb option
- Turnips or rutabaga for a different flavor profile
- Additional Vegetables:
- Brussels sprouts (add in last 15 minutes)
- Cherry tomatoes (add in last 10 minutes)
- Green beans (add in last 12 minutes)
Marinade
- Vinegar Options:
- Red wine vinegar for a sharper taste
- Apple cider vinegar for a fruity note
- Pomegranate molasses for Middle Eastern twist
- Herbs:
- Sage instead of thyme
- Oregano for Mediterranean flavor
- Tarragon for French inspiration
- Spice Blends:
- Italian seasoning blend
- Herbs de Provence
- Za'atar for Middle Eastern flavors
Equipment
- Large-rimmed baking sheet (18x13 inches recommended)
- Parchment paper or aluminum foil
- 2 mixing bowls
- Meat thermometer
- Sharp knife and cutting board
Storage and Reheating Your Sheet Pan Dinner
- Store leftover chicken and vegetables in airtight containers up to 4 days.
- For best results, reheat in a 350°F oven for 10-15 minutes.
- I do not recommend freezing this dish due to texture changes in roasted vegetables.
Top Tip
To maximize caramelization, flip your vegetables halfway through their initial roasting time and arrange the chicken thighs near the edges of the pan where heat circulates best.
FAQ About Sheet Pan Balsamic Chicken Thighs
The secret to crispy skin chicken thighs is patting them completely dry before cooking and using high heat (425°F). For extra crispy results, let the chicken thighs air dry in the refrigerator for 2-4 hours before cooking. Always place them skin-side up on the sheet pan.
Yes! This is an excellent healthy meal prep recipe. Prepare the balsamic chicken and vegetables up to 24 hours ahead. Store components separately in airtight containers. For meal prep portions, divide cooked chicken and vegetables into containers and refrigerate for up to 4 days.
For food safety, chicken thighs should reach an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part without touching the bone. The high oven temperature ensures juicy meat with crispy skin.
More Recipes You'll Love
Looking for other recipes your family will love? Try these:
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Recipe
Easy Sheet Pan Balsamic Chicken Thighs with Roasted Vegetables
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons balsamic glaze *bottled glaze or see notes above to make glaze.
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce tamari if gluten-free
- 1 teaspoon paprika
- 1 pound Yukon Gold potatoes, cut into 1-inch chunks
- 3 medium carrots, cut into 1-inch chunks
- 1 small head cauliflower, cut into 1-inch florets
- 1 orange or red bell pepper, but into strips or 1-inch chunks
- 1 medium red onion, cut into wedges
- 1.5 tablespoons fresh rosemary *If using dried rosemary, use ½ teaspoon for chicken marinade and ¼ teaspoon for vegetable marinade.
- salt & pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.
- In a large bowl, whisk together balsamic vinegar, olive oil, soy sauce, lemon juice, minced garlic, honey, rosemary, paprika, salt, and pepper.
- Pat chicken thighs completely dry with paper towels and add them to the bowl with the balsamic mixture. Toss to coat evenly and set aside to marinate while you prep the vegetables.
- In another bowl, toss prepared vegetables with olive oil, minced garlic, salt, pepper, and rosemary until evenly coated.
- Evenly spread vegetables on a sheet pan, then arrange chicken thighs skin-side up on top of the vegetables.
- Roast for 40-45 minutes, or until chicken reaches 165°F internally and vegetables are tender and caramelized. Halfway through cooking, remove the pan from the oven and flip vegetables.
- Optional: Broil for 2-3 minutes at the end for extra crispy skin. Drizzle with more balsamic glaze for serving.
Notes
- Store leftover chicken and vegetables in airtight containers up to 4 days.
- For best results, reheat in a 350°F oven for 10-15 minutes.
- I do not recommend freezing this dish due to texture changes in roasted vegetables.
Anonymous says
Excellent
Mary says
Simple and delicious!
Anonymous says
So good!
Michael says
The glaze is a blaze!!
Anonymous says
delicious:)
Tammy Heckel says
I made this recipe and we loved it. The only change I made was instead of cauliflower we used broccoli, that’s what I had on hand. Next time I will use more onion and red pepper because I loved-the way they tasted with the marinade sauce on them. This dish is easy to make and I will definitely be making it again.
Cathryn Taylor says
I'm confused about the balsamic glaze. Should I reduce the balsamic before adding it to the other glaze ingredients?
Cathryn Taylor says
Me again. To be clearer - here is how I am reading the recipe. Take balsamic vinegar, reduce it until you have 3 concentrated tablespoons. Then add to other glaze ingredients. Yes?
Layla @ Poppy Trail Table says
Great question Cathryn and I'll edit this post to clarify. Yes, you can either start with a bottled glaze or reduce down balsamic vinegar until it is a thick glaze consistency then proceed with the recipe using the glaze.