Description

This Sheet Pan Balsamic Chicken and Veggies is a one-pan weeknight dinner that’s juicy, colorful, and full of sweet-savory flavor. With tender roasted chicken thighs, baby potatoes, green beans, and cherry tomatoes, it’s one of the easiest ways to get a balanced, wholesome meal on the table. Perfect for healthy dinner ideas, quick meal prep, and family-friendly food ideas.

Ingredients

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

1 cup cherry tomatoes

1 cup green beans, trimmed

1/3 cup balsamic vinegar

3 tablespoons olive oil, divided

1 tablespoon honey

2 teaspoons Dijon mustard

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped (optional for garnish)

Instructions

1. In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, honey, Dijon mustard, garlic, Italian seasoning, salt, and pepper to make the glaze.

2. Place chicken thighs in a zip-top bag or bowl and pour in half of the balsamic glaze. Let marinate for at least 20 minutes or up to 8 hours.

3. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.

4. Add halved baby potatoes to one side of the sheet pan. Drizzle with 1 tablespoon olive oil, season lightly, and roast alone for 15 minutes.

5. Remove pan from oven. Add marinated chicken thighs in the center. Add cherry tomatoes and green beans on the other side.

6. Drizzle remaining glaze over vegetables.

7. Roast everything for 25–30 minutes, until chicken reaches 165°F and veggies are caramelized.

8. Sprinkle with chopped parsley before serving.

Notes

Marinating longer enhances the balsamic flavor and tenderness.

Don’t overcrowd the sheet pan—use two pans if needed for crispier veggies.

You can swap green beans with seasonal vegetables like zucchini or bell peppers.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh + veggies
Calories: 420
Sugar: 8g
Sodium: 480mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 28g
Cholesterol: 105mg

Keywords: easy dinner, sheet pan meal, chicken and veggies