Delicious Aromas Await
Ever walked into a kitchen and had your taste buds jump with joy? That’s exactly what happens when you whip up this Sheet Pan Balsamic Chicken and Veggies! This dish is anything but ordinary; it’s a celebration of flavors that meld perfectly together with minimal effort. Why do all the dishes when you can do them all on one pan and create a masterpiece? Trust me, your taste buds and your busy schedule will thank you.
Why Make This Recipe
Why should you treat yourself to this beautiful sheet pan dinner? Here are a few solid reasons:
- Easy Cleanup: One pan, one mess! You can toss everything into the oven and let it do the work while you kick back with your fave show.
- Affordable & Quick: No need to break the bank here! You already have most of these ingredients, and it’s ready in about 30 minutes. That’s less time than spending hours on a weekday dinner.
- Family-Friendly: Who doesn’t love tender chicken thighs paired with colorful veggies? It’s like a party on your plate that even the picky eaters will enjoy. 🎉
Ingredients
You don’t need fancy stuff — just these basics!
- 4 chicken thighs
- 2 cups baby potatoes, halved
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Directions
Let’s get cooking! Follow these easy steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, baby potatoes, cherry tomatoes, and red onion.
- Drizzle with balsamic vinegar and olive oil, and season with salt and pepper. Toss to coat everything evenly.
- Spread the mixture in a single layer on a sheet pan.
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh herbs if desired and serve hot.
How to Make Sheet Pan Balsamic Chicken and Veggies (Overview)
Making this dish couldn’t be easier. Start by gathering your ingredients and giving that oven a warm-up. While it’s doing its thing, mix your chicken and veggies in a bowl like you’re preparing for a culinary showdown. Got the balsamic and olive oil? Drizzle, toss, and spread it on the pan. It’s like a flavor blanket for your chicken! Pro tip: Keep an eye on those potatoes; they like to soak up all the balsamic goodness!
How to Serve Sheet Pan Balsamic Chicken and Veggies
Serve this dish straight from the pan for that rustic feel. Think vibrant colors, tantalizing aromas, and a delightful crunch from the roasted veggies. Pair it with some crusty bread to soak up the leftover balsamic glaze. Who says you can’t make a simple dinner feel fancy? Just imagine the compliments; you’ll be a culinary superstar in your own kitchen! 😉
How to Store Sheet Pan Balsamic Chicken and Veggies
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. Want to keep it longer? Pop it in the freezer, and it’ll last for about 3 months. For reheating, just pop it back in a 350°F (175°C) oven until warmed through. Easy peasy!
Tips to Make Sheet Pan Balsamic Chicken and Veggies
- Chicken Substitution: Don’t have thighs? Breasts work just as well, but be careful not to overcook them.
- Veggie Swaps: Feel free to swap out the cherry tomatoes and red onion for any seasonal veggies you have lying around. Zucchini or bell peppers can bring some extra flair!
- Marinade: Let your chicken marinate in balsamic vinegar for a couple of hours for extra flavor.
Variation
Looking to shake things up? Try adding a sprinkle of crushed red pepper flakes for a spicy kick or toss in some feta cheese just before serving for a creamy twist. Want it vegan? Swap the chicken for chickpeas or tofu—same great flavors, all plant-based! 🌱
FAQs
Can I use different vegetables?
Absolutely! Feel free to mix it up with whatever you have at home—broccoli, carrots, or even sweet potatoes work perfectly.
Can I make this ahead of time?
Yes! You can prep all ingredients earlier in the day, keep them in the fridge, and simply pop them in the oven when you’re ready.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C)—use a meat thermometer if you have one, or cut into the thickest part to check that it’s no longer pink.
📌 Pin this recipe for your next cozy dinner night!
Sheet Pan Balsamic Chicken and Veggies
Ingredients
Main Ingredients
- 4 pieces chicken thighs Use skin-on for added flavor.
- 2 cups baby potatoes, halved
- 1 cup cherry tomatoes
- 1 piece red onion, sliced
For the Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- to taste Salt and pepper
- Fresh herbs (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, baby potatoes, cherry tomatoes, and red onion.
- Drizzle with balsamic vinegar and olive oil, and season with salt and pepper. Toss to coat everything evenly.
- Spread the mixture in a single layer on a sheet pan.
Cooking
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh herbs if desired and serve hot.
Notes
Printable Recipe Card
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