Caramelized Onion Chicken Sheet Pan Dinner

• 4 boneless skinless chicken thighs
• 2 large onions, thinly sliced
• 2 cups baby potatoes, halved
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp paprika
• salt and pepper to taste
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken thighs with 2 tbsp olive oil, salt, pepper, thyme, and paprika.
3. 3 Arrange chicken on a sheet pan.
4. 4 In the same bowl, toss onions with remaining olive oil, balsamic vinegar, salt, and pepper. Spread around the chicken.
5. 5 Add potatoes, bell pepper, and zucchini to the sheet pan. Season with salt and pepper.
6. 6 Scatter minced garlic over the vegetables.
7. 7 Roast for 40 minutes or until chicken is cooked through and vegetables are tender.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add chickpeas for extra protein or swap chicken for tofu for a vegetarian option.

Substitutions

• Use chicken breasts instead of thighs for leaner meat.
• Substitute zucchini with yellow squash or eggplant.

Pairings

• Pairs well with a glass of Chardonnay or a crisp Sauvignon Blanc.

Nutrition

Tips

• For extra sweetness, caramelize onions on the stovetop before roasting.
• Add a splash of water to the sheet pan to keep veggies from sticking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad or crusty bread for a complete meal.

FAQ