Sheet Pan Balsamic Chicken and Veggies
A simple and delicious one-pan meal featuring tender chicken thighs roasted with colorful veggies, all drizzled in a flavorful balsamic vinaigrette.
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
For extra flavor, let the chicken marinate in balsamic vinegar for a couple of hours before cooking. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for about 3 months.