Sheet Pan Roasted Balsamic Chicken and Vegetables

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 1/3 cup balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 pound baby red potatoes, halved
• 1 pound broccoli florets
• 1 red bell pepper, sliced into strips
• 1 red onion, cut into wedges
• 1 tablespoon fresh parsley, chopped, for garnish

Method

1. 1

   In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper.

2. 2

   Place the chicken thighs in a large zip-top bag or shallow dish and pour half the balsamic mixture over them. Seal or cover and marinate in the refrigerator, reserving the remaining marinade for the vegetables.

3. 3

   Preheat the oven to 425°F (220°C) and line a 9x13-inch rimmed sheet pan with parchment paper or foil.

4. 4

   In a large bowl, toss the halved potatoes, broccoli florets, bell pepper strips, and onion wedges with the reserved balsamic mixture until evenly coated.

5. 5

   Spread the vegetables in a single layer on one side of the prepared sheet pan. Remove the chicken from the marinade, letting excess drip off, and arrange on the other side of the pan.

6. 6

   Roast until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized, stirring the vegetables once halfway through.

   25:00 · Roast chicken and vegetables
7. 7

   Remove the pan from the oven and let the chicken rest for 5 minutes before slicing.

   5:00 · Rest chicken
8. 8

   Garnish with chopped parsley and serve the chicken alongside the roasted vegetables.