Sheet Pan Roasted Balsamic Chicken and Vegetables

This sheet pan recipe for Roasted Balsamic Chicken and Vegetables is a great weeknight dinner solution. The simple preparation and hands-off cooking make it an appealing option for busy evenings. Juicy chicken thighs marinated in a tangy balsamic sauce pair well with a medley of colorful roasted vegetables. The result is a flavorful and healthy meal that provides a delightful combination of tastes and textures. With only one pan to clean up, this recipe is both convenient and delicious.

Ingredients

• 4 medium chicken thighs, bone-in, skin-on
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the balsamic vinegar, olive oil, dried oregano, garlic powder, salt, and black pepper.
3. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring all pieces are well coated. Let it marinate for at least 15 minutes to absorb the flavors.
4. On a large sheet pan, arrange the marinated chicken thighs, red bell peppers, yellow bell peppers, zucchini, and cherry tomatoes in a single layer for even cooking.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (75°C), and the vegetables are tender and slightly caramelized.
6. Optionally, garnish with fresh herbs like parsley or basil before serving to enhance the flavor.

Keywords: Dinner, Sheet Pan, Healthy, Quick, Mediterranean, Main Course

Spice Rack: Dried Oregano, Garlic Powder, Salt, Black Pepper

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