Sheet Pan Balsamic Chicken and Vegetables

• 4 boneless, skinless chicken thighs
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow onion, cut into wedges
• 1 cup baby carrots
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon honey
• Fresh parsley for garnish (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chicken thighs with 1 tablespoon olive oil, salt, and pepper.
3. 3 Arrange chicken and vegetables on a sheet pan. Drizzle with remaining olive oil and season with salt and pepper.
4. 4 In a small bowl, whisk together balsamic vinegar, honey, minced garlic, and thyme.
5. 5 Drizzle the balsamic mixture over the chicken and vegetables.
6. 6 Roast in the oven for 35 minutes or until chicken is cooked through.
7. 7 Garnish with fresh parsley before serving, if desired.

Equipment

• Sheet pan
• Baking sheet
• Whisk

Variations

• Add chickpeas for a heartier meal.
• Use chicken breasts instead of thighs for leaner protein.

Substitutions

• Substitute agave syrup for honey if preferred.
• Use red wine vinegar in place of balsamic vinegar for a different tang.

Pairings

• Pairs well with a glass of Pinot Noir.
• A chilled Sauvignon Blanc complements the acidity.

Nutrition

Tips

• For extra flavor, marinate the chicken and vegetables with the balsamic mixture for 30 minutes before roasting.
• Feel free to swap in your favorite veggies like broccoli or mushrooms.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

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

Serving Suggestions

• Serve with a side of quinoa or crusty bread.
• A simple green salad makes a refreshing accompaniment.

FAQ