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A close-up shot of balsamic chicken and veggies on a sheet pan. The focus is on the caramelized edges of the broccoli and the juicy, glazed chicken thighs.

Sheet Pan Balsamic Chicken and Veggies

This Sheet Pan Balsamic Chicken with roasted vegetables is the ultimate easy weeknight dinner. Tender chicken and caramelized veggies are tossed in a sweet and tangy homemade balsamic glaze for a healthy, flavor-packed one-pan meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1 large head broccoli cut into florets
  • 1 red bell pepper seeded and sliced
  • 1 red onion cut into wedges
  • 1/4 cup balsamic vinegar
  • 3 tbsp olive oil divided
  • 2 tbsp honey or maple syrup
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Equipment

  • 1 Large Rimmed Baking Sheet
  • 1 Large Mixing Bowl

Instructions
 

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the broccoli florets, sliced red bell pepper, and red onion wedges. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat, then spread in an even layer on the prepared baking sheet.
  3. In a small bowl, whisk together the balsamic vinegar, the remaining 2 tablespoons of olive oil, honey, minced garlic, and Italian seasoning.
  4. Add the chicken thigh pieces to the large bowl. Pour half of the prepared balsamic glaze over the chicken and toss until it's evenly coated.
  5. Arrange the coated chicken pieces amongst the vegetables on the baking sheet. Ensure everything is in a single layer and not overcrowded.
  6. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp.
  7. Drizzle the remaining balsamic glaze over the hot chicken and vegetables. For extra caramelization, you can place the pan under the broiler for 1-2 minutes. Serve immediately.

Notes

Tip 1: For the best results, do not overcrowd the pan. Use two sheet pans if necessary to ensure the vegetables roast rather than steam.
Tip 2: Feel free to substitute other vegetables like Brussels sprouts, asparagus, or cherry tomatoes based on what's in season.
Tip 3: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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