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Sheet-Pan Balsamic Chicken Veggies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450
A flavorful and easy sheet-pan meal featuring crispy chicken thighs roasted with vibrant vegetables and a tangy balsamic glaze.

Ingredients

Meat

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh thyme leaves

Instructions 

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
  • Whisk balsamic vinegar, olive oil, garlic powder, salt, and black pepper to make the glaze.
  • Place chicken on the sheet, brush with glaze, then arrange vegetables around it. Drizzle remaining glaze over vegetables.
  • Roast for 25-30 minutes until chicken skin is crispy, internal temp reaches 165°F (74°C), and vegetables are tender. Stir vegetables halfway.
  • Remove from oven, sprinkle thyme, rest for 5 minutes, then serve warm.

Notes

For extra flavor, marinate the chicken in the glaze for 30 minutes before roasting.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Balsamic, Chicken, sheet pan