Easy Sheet Pan Balsamic Chicken Thighs with Roasted Vegetables
This Easy Sheet Pan Balsamic Chicken Thighs with Roasted Vegetables is a simple, flavorful meal made with wholesome ingredients. Tender chicken thighs with crispy glazed skin and colorful veggies roast together in a tangy balsamic marinade, perfect for a healthy, family-friendly dinner with minimal cleanup.
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
See variations, tips, and notes in the post above!
- 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.
Nutrition
Calories: 589kcalCarbohydrates: 28gProtein: 42gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gCholesterol: 173mgSodium: 772mgPotassium: 2022mgFiber: 12gSugar: 20g
Nutrition Facts
Easy Sheet Pan Balsamic Chicken Thighs with Roasted Vegetables
Amount per Serving
Calories
589
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
14
g
Cholesterol
173
mg
58
%
Sodium
772
mg
34
%
Potassium
2022
mg
58
%
Carbohydrates
28
g
9
%
Fiber
12
g
50
%
Sugar
20
g
22
%
Protein
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
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