Description
Make dinner effortless and delicious with this Sheet Pan Balsamic Chicken and Veggies recipe! Juicy chicken thighs roast alongside baby potatoes, sweet cherry tomatoes, asparagus, and red onions, all tossed in a savory-sweet balsamic glaze. Perfect for an easy dinner, meal prep, or quick weeknight meal. This healthy, family-friendly sheet pan meal is naturally gluten-free, packed with nutrients, and sure to become a staple in your collection of easy dinner ideas and healthy food ideas!
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
1 pint cherry tomatoes (mix of red and yellow, if possible)
1 bunch asparagus, trimmed and cut into thirds
1 small red onion, sliced into thick wedges
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
2. In a mixing bowl, whisk together the balsamic vinegar, olive oil, garlic, Dijon mustard, honey, Italian seasoning, salt, and black pepper to make the marinade.
3. Add the chicken thighs to the bowl and coat them well in the marinade. Let sit for at least 20 minutes (or up to overnight in the fridge for deeper flavor).
4. Arrange the baby potatoes, cherry tomatoes, asparagus, and red onion on the sheet pan. Drizzle lightly with olive oil and season with a pinch of salt and pepper. Toss to coat.
5. Place the marinated chicken thighs on top of the veggies, skin-side up. Pour any leftover marinade over everything.
6. Roast in the oven for 30–35 minutes, or until the chicken is cooked through (165°F internal temperature) and the veggies are tender and caramelized.
7. If you like extra crispy skin, broil the pan for 2–3 minutes at the end (watch closely).
8. Remove from the oven, sprinkle fresh parsley over the top, and serve hot straight from the pan.
Notes
Swap the veggies for what you have on hand—zucchini, carrots, or bell peppers all work great.
For extra flavor, marinate the chicken overnight in the fridge.
Leftovers can be stored in the fridge for up to 4 days and reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven roasted, sheet pan
- Cuisine: American
Nutrition
- Serving Size: About 1 chicken thigh + veggies
- Calories: 385
- Sugar: 7g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg
Keywords: quick dinner, easy recipe, healthy sheet pan dinner, meal prep, weeknight meal, gluten-free