Sheet Pan Balsamic Chicken and Veggies

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Imagine juicy, tender chicken thighs coated in a rich balsamic glaze, roasted alongside vibrant baby potatoes and burst cherry tomatoes, all in one pan. That’s the beauty of this Sheet Pan Balsamic Chicken and Veggies. It’s a fuss-free dinner that packs a flavorful punch with minimal clean-up and maximum comfort.

This recipe makes weeknight meals feel special. The sweetness of balsamic vinegar, combined with aromatic herbs and golden-roasted vegetables, turns everyday ingredients into a restaurant-worthy meal. It’s colorful, hearty, and balanced, perfect for a family dinner or casual entertaining.

Why You’ll Love This Sheet Pan Balsamic Chicken and Veggies

• It’s a true one-pan wonder: less mess, more flavor.
• Perfect balance of sweet, tangy, and savory.
• Great for meal prep and weeknight dinners.
• Naturally gluten-free and customizable with seasonal vegetables.

Can I Use Chicken Breasts Instead of Thighs?

Absolutely! While chicken thighs offer more juiciness and richness, boneless, skinless chicken breasts will also work. Just be mindful of the cooking time—they may cook slightly faster. For the best results, cut large breasts in half to match the size of the thighs or check internal temperature to avoid overcooking.

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Ingredients for the Sheet Pan Balsamic Chicken and Veggies

Chicken Thighs: Bone-in, skin-on chicken thighs deliver deep flavor and crispiness.

Baby Potatoes: These roast beautifully and become crispy on the outside while soft on the inside.

Cherry Tomatoes: They burst while roasting, adding sweetness and moisture to the dish.

Green Beans: Brings a fresh, crisp texture and balances the rich balsamic flavors.

Balsamic Vinegar: The star of the glaze—rich, tangy, and slightly sweet.

Olive Oil: Helps with even roasting and adds richness.

Garlic: Fresh minced garlic brings bold, aromatic depth.

Honey: Adds a touch of natural sweetness to balance the acidity.

Dijon Mustard: Adds tang and depth to the glaze.

Italian Seasoning: A blend of herbs that ties everything together.

Salt and Pepper: Essential seasonings to enhance all the flavors.

Fresh Parsley: Optional, but adds brightness and a pop of color when serving.

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How To Make the Sheet Pan Balsamic Chicken and Veggies

Step 1: Prepare the Balsamic Glaze

In a small bowl, whisk together 1/3 cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 2 teaspoons Dijon mustard, 3 cloves minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Step 2: Marinate the Chicken

Place 4 bone-in, skin-on chicken thighs in a zip-top bag or shallow dish and pour in half of the balsamic glaze. Let it marinate for at least 20 minutes, or up to 8 hours in the refrigerator.

Step 3: Preheat and Prep the Pan

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. Arrange 1 pound of halved baby potatoes on one side, and drizzle with 1 tablespoon olive oil, salt, pepper, and a pinch of Italian seasoning.

Step 4: Roast the Potatoes

Roast the potatoes alone for 15 minutes to give them a head start since they take longer to cook than the other ingredients.

Step 5: Add Chicken and Veggies

Remove the sheet pan and add the marinated chicken thighs in the center. On the remaining side, add 1 cup cherry tomatoes and 1 cup trimmed green beans. Drizzle the veggies with the remaining balsamic glaze.

Step 6: Roast Until Perfect

Return the pan to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized and tender.

Step 7: Garnish and Serve

Sprinkle with fresh chopped parsley and serve hot, straight from the pan for a rustic presentation.

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Serving Sheet Pan Balsamic Chicken and Veggies

This recipe yields 4 generous servings, making it perfect for a family of four or a couple with leftovers. Serve it with a side of crusty bread or a fresh salad for a complete dinner. The balanced mix of protein and vegetables makes it both satisfying and wholesome.

Storing Sheet Pan Balsamic Chicken and Veggies

To store leftovers, let everything cool completely before transferring to an airtight container. It keeps well in the fridge for up to 4 days. For reheating, pop it back in a 350°F oven for 10-15 minutes or microwave individual portions. Avoid freezing cherry tomatoes as they may become mushy upon thawing.

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Frequently Asked Questions

Can I use other vegetables?
Yes! Try bell peppers, zucchini, asparagus, or Brussels sprouts depending on the season. Just ensure they have similar roasting times or add them later in the cooking process.

What if I don’t have Dijon mustard?
You can substitute with whole grain mustard or a touch of yellow mustard. The flavor will vary slightly, but still be delicious.

Is it okay to use boneless chicken?
Definitely. Boneless thighs or breasts will cook faster, so start checking for doneness around the 20-minute mark.

Can I make this dish ahead of time?
Yes, you can marinate the chicken a day in advance and prep the vegetables. Assemble just before roasting.

How do I prevent soggy veggies?
Make sure the veggies are well-spaced on the sheet pan and not overcrowded. Use a large enough pan or two smaller ones if needed to encourage caramelization.

Want More Chicken Dinner Ideas?

If this savory chicken bake made your dinner rotation, you might enjoy these flavor-packed recipes too:

• Creamy Chicken and Mushroom Bake
• Garlic Parmesan Crockpot Chicken and Potatoes
• Slow Braised Beef Roast with Cranberry Balsamic Glaze
• Chicken Florentine
• Wholesome Chicken Broccoli Alfredo Bake

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you switch up the veggies or use chicken breasts instead? Any fun twists? I love hearing how you make these recipes your own.

You can find more of my everyday meals and tasty experiments over on Life With Livia.

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