Sheet Pan Balsamic Chicken & Veggies

$- 4 boneless, skinless chicken thighs - 2 cups broccoli florets - 1 bell pepper (red or yellow), chopped - 1 medium red onion, cut into wedges - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - 2 tablespoons olive oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste The main ingredients create a balanced meal. The chicken thighs offer rich flavor and juiciness. Broccoli, bell pepper, red onion, and cherry tomatoes add crunch and color. The balsamic vinegar brings a sweet tang. This mix makes for a tasty, easy dinner. - Fresh basil You can add fresh basil at the end. It gives a pop of color and a fresh taste. You might also sprinkle extra spices. This adds more flavor and makes the dish your own. - Use chicken breast instead of thighs for a leaner option. - Swap in your favorite vegetables. Zucchini, asparagus, or green beans work well. - For a gluten-free meal, ensure your balsamic vinegar is gluten-free. These options help you customize the dish. You can find what fits your taste best. Enjoy experimenting with different flavors and ingredients. - Preheat your oven to 400°F (200°C). This temperature cooks the chicken perfectly. - Grab a large sheet pan. Line it with parchment paper for easy clean-up. - In a small bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper. Mix well until smooth. This marinade adds great flavor to the chicken. - Place the chicken thighs on the pan. Pour half of the balsamic mixture over them. Make sure to cover every piece well. - Let the chicken marinate for 15-20 minutes. This time allows the flavors to soak in. Even coating helps ensure a tasty bite every time. - While the chicken marinates, chop the vegetables. Use broccoli, bell pepper, red onion, and cherry tomatoes. - In a bowl, combine the veggies. Drizzle the remaining balsamic mixture over them. Toss to coat well. - Arrange the marinated chicken on the pan. Spread the vegetables around the chicken for even cooking. - Roast in the preheated oven for 25-30 minutes. Check for an internal temperature of 165°F (74°C) for the chicken. The veggies should be tender and slightly caramelized. To balance flavors in the marinade, use equal parts balsamic vinegar and olive oil. The honey adds sweetness while the garlic and oregano bring depth. Salt and pepper are key; they enhance the overall taste. Start with a pinch of salt and a few twists of pepper. You can always add more. To check the doneness, use a meat thermometer. The chicken should reach 165°F (74°C) internally. Insert the thermometer into the thickest part of the thigh. This ensures it is fully cooked. To avoid dry chicken, do not overcook it. Keep an eye on the time and check early if needed. Choose vegetables that complement the dish, like broccoli, bell peppers, and cherry tomatoes. They add color and nutrition. When it comes to timing, add quick-cooking veggies like tomatoes later. This helps them stay firm and vibrant. Aim for even cooking by spreading them out on the pan. {{image_2}} For this sheet pan meal, chicken thighs work great. They stay juicy and tender. You can also use chicken breasts if you prefer. Just remember that breasts cook faster. If you want to switch it up, try beef. Thin cuts like flank steak roast well. For a plant-based option, use tofu. Press it first to remove extra water. Then, marinate it just like the chicken. Spices and herbs can change the taste. You can add paprika for a smoky flavor. Or try rosemary for a fresh twist. Different vinegars can also make a big difference. Red wine vinegar adds richness. Apple cider vinegar gives a nice tang. Feel free to experiment and find your favorite combination. Seasonal vegetables are a perfect match. In spring, use asparagus or snap peas. In summer, zucchini or corn shines. Fall brings squash and Brussels sprouts. Winter is great for root veggies like carrots and parsnips. Using frozen vegetables is easy, too. They cook quickly and are often just as healthy. Just toss them in with the chicken and roast. Adjust the cooking time to ensure they heat through. To store leftovers, let the chicken and veggies cool first. Then, place them in an airtight container. This helps keep them fresh. I recommend using glass containers. They are sturdy and safe for the fridge. Make sure to seal them tightly to avoid any odors. For reheating, use the oven for the best results. Preheat it to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep them moist. Heat for about 15-20 minutes. Check that the chicken reaches 165°F (74°C) again for safety. Yes, this dish can be frozen! To freeze, let it cool completely. Then, place it in a freezer-safe bag. Remove as much air as you can to avoid freezer burn. When ready to eat, thaw it in the fridge overnight. Reheat it the next day using the oven method for the best taste. Marinate the chicken for 15 to 20 minutes. This time allows the flavors to soak in well. If you have more time, you can marinate longer for an even richer taste. Just keep it in the fridge during that time. Yes, you can try different vinegars. Apple cider vinegar or red wine vinegar works great. Each type adds a unique flavor. If you want a milder taste, use rice vinegar. Make sure to adjust the sweetness so it balances well. Yes, this dish is gluten-free. The main ingredients, like chicken and veggies, do not contain gluten. Just be careful with any added products. Check labels on honey or seasoning mixes to ensure they are gluten-free. To add spice, include red pepper flakes or cayenne pepper. You can also use spicy mustard in the marinade. Another option is to add jalapeños or chili peppers with the veggies. Adjust the amount to fit your heat preference. We covered a tasty recipe using chicken thighs, veggies, and balsamic vinegar. You learned how to marinate, roast, and store your dish. Don’t be afraid to switch proteins or add spices to make it your own. Enjoy experimenting with flavors and ingredients. This dish is not only easy but also perfect for any meal. Trust the process, and enjoy every bite you create!$

Sheet Pan Balsamic Chicken & Veggies

Elevate your dinner game with this easy and delicious Sheet Pan Balsamic Chicken & Veggies recipe! Perfectly marinated chicken thighs paired with vibrant vegetables create a flavorful one-pan meal that's simple to prepare and clean up. Discover how to bring great taste to your table in just 45 minutes. Click through for the full recipe and impress your family with this healthy and mouthwatering dish tonight!

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 bell pepper (red or yellow), chopped

1 medium red onion, cut into wedges

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

2 tablespoons olive oil

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper until well combined.

Place the chicken thighs on a large sheet pan and pour half of the balsamic mixture over them, making sure the chicken is well-coated. Let it marinate for about 15-20 minutes while you prepare the vegetables.

In a separate bowl, combine the broccoli, bell pepper, red onion, and cherry tomatoes. Drizzle with the remaining balsamic mixture and toss to coat.

Arranging the vegetables around the marinated chicken on the sheet pan, making sure to spread them out evenly.

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized.

Remove from the oven and let it rest for a few minutes before serving.

Garnish with fresh basil if desired, and serve the chicken and vegetables directly from the sheet pan for a rustic presentation.

Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings