Sheet Pan Balsamic Chicken and Veggies
Flavorful sheet pan balsamic chicken with rainbow veggies - ready for the oven in less than 30 minutes. The marinade alone is to die for!
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 4 cloves garlic minced
- 1 teaspoon each dried basil and dried thyme
- kosher salt and black pepper
- 4-5 boneless, skinless chicken thighs see note
- 2 cups broccoli florets any large stems removed
- 1 small red onion cut into large chunks
- 2 cups petite-cut baby carrots see note
- 1-2 cups cherry or grape tomatoes
- fresh basil and balsamic glaze for drizzling
Instructions
- In a large liquid measuring cup, combine the olive oil, balsamic vinegar, garlic, dried basil and thyme, 1 teaspoon kosher salt, and ½ teaspoon black pepper.¼ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 4 cloves garlic, 1 teaspoon each dried basil and dried thyme, kosher salt and black pepper
- Place the chicken in a large bowl or zip-top bag, then pour about ¾ of the olive oil mixture on top. Turn so all sides of the chicken are coated. Cover tightly and marinate the chicken for 15-20 minutes at room temperature, or up to 24 hours in the fridge. Reserve the rest of the olive oil mixture and set aside.4-5 boneless, skinless chicken thighs
- When ready to bake, heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the broccoli, onion, and carrots on the lined sheet pan. Pour the reserved olive oil mixture on top and stir or massage it lightly into the veggies.2 cups broccoli florets, 1 small red onion, 2 cups petite-cut baby carrots, 1-2 cups cherry or grape tomatoes
- Add chicken to the pan and discard the marinade. Transfer pan to the oven and roast for about 15 minutes.
- After those 15 minutes are up, sprinkle tomatoes on top of the other veggies. Return to the oven and continue to roast until the chicken hits 165°F in the thickest part and the veggies are fork-tender. (The full cooking time will vary depending mostly on the size your chicken thighs, but expect at least another 15 minutes after adding the tomatoes.)
- After removing from the oven, drizzle with balsamic glaze, if you like, and sprinkle with fresh slivered basil. Serve right away over greens or a quick-cooking grain. Enjoy!fresh basil and balsamic glaze
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Chicken: Boneless, skinless chicken thighs keep this recipe super simple to prep and to eat, and tend to stay juicy even roasted at high temperatures. It's fine to substitute chicken breasts, but make sure they are not thinly-sliced, and know that they may have a shorter cooking time. If the chicken is done before the veggies, don't hesitate to pull the chicken off of the pan so it doesn't dry out.
- Carrots: Use peeled and thinly-chopped whole carrots if you like, just be sure they really are sliced thin, otherwise they will take much longer than the chicken and other veggies to cook.
- Serving: We love to enjoy this balsamic chicken bowl-style, with a base of either peppery arugula—it goes so well with the sweet, tangy balsamic—or any easy-prep grain such as pearl couscous, orzo, or rice.
- Choosy Kids?: At their current ages, my kids prefer all veggies raw, so I lean into that by reserving a few carrots, broccoli florets, and tomatoes un-roasted for their plates. I do make extra chicken relative to the veggies I roast so that it comes out even and we have a good amount left over for at least one additional meal. The point is that this is really flexible; by all means adapt and adjust to suit your family's needs.
- Make Ahead: Prepare and let the chicken marinate for up to 24 hours in the refrigerator. Be sure to reserve a bit of marinade for the veggies; store in a small jar or just cover the liquid measuring cup tightly with plastic wrap. You may chop and prep the veggies this far in advance, as well; store separately in the fridge.
- Storage/Meal Prep: Leftovers keep well in the fridge for ~4 days. Grab the best meal prep boxes right here.