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Crispy Sheet Pan Balsamic Chicken with Roasted Vegetables

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A quick and easy sheet pan dinner featuring crispy balsamic-glazed chicken thighs and roasted vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1/4 cup (60 ml) balsamic vinegar
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15 ml) Dijon mustard (optional)
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 1 cup baby carrots or chopped regular carrots

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet (about 18×13 inches) with parchment paper or a silicone baking mat.
  2. In a mixing bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, chopped rosemary, salt, and pepper until glossy and slightly thick.
  3. Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade and turn to coat evenly. Let sit for 10-15 minutes (or at least 5 minutes if short on time).
  4. Toss the sliced bell pepper, zucchini, red onion, and carrots in the remaining marinade until lightly coated.
  5. Spread the vegetables out on the prepared baking sheet, leaving space for the chicken.
  6. Arrange the chicken thighs skin side up among the vegetables without overcrowding.
  7. Roast in the preheated oven for 25 minutes. Use tongs to flip the chicken thighs skin side up again and roast for an additional 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
  8. Check that the vegetables are tender and slightly caramelized; remove any that finish early and keep warm.
  9. Let the chicken rest for 5 minutes before serving. Serve chicken alongside roasted vegetables with a drizzle of pan juices.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Avoid overcrowding the pan for even roasting. Flip chicken halfway through cooking for best texture. If skin isn’t crispy enough, broil for 1-2 minutes watching closely. Reheat leftovers in oven at 350°F for 10-12 minutes to maintain crispiness; avoid microwaving.

Nutrition

Keywords: balsamic chicken, sheet pan dinner, roasted vegetables, easy chicken recipe, weeknight dinner, crispy chicken thighs

Find it online: https://clunkcook.com/crispy-sheet-pan-balsamic-chicken-recipe-easy-roasted-vegetables-dinner/