Sheet-Pan Balsamic Chicken Veggies
A flavorful and easy sheet-pan dinner featuring crispy chicken thighs roasted with colorful vegetables and a tangy balsamic glaze.
Ingredients
Protein
- 4 pieces bone-in, skin-on chicken thighs
Vegetables
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
Sauces & Oils
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Spices & Herbs
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Whisk balsamic vinegar, olive oil, garlic powder, salt, and black pepper to make the glaze.
- Brush chicken thighs with glaze, arrange on the sheet, and add vegetables around them. Drizzle remaining glaze over vegetables.
- Roast for 25-30 minutes until chicken skin is crispy, internal temp reaches 165°F (74°C), and vegetables are tender. Stir vegetables halfway.
- Sprinkle thyme over the dish, rest for 5 minutes, then serve warm.
Notes
For extra flavor, marinate the chicken in the glaze for 30 minutes before roasting.