Description
This dish marries juicy chicken thighs with vibrant seasonal vegetables, all adorned with an aromatic balsamic glaze, roasted elegantly on a single sheet pan.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups mixed seasonal vegetables (e.g., carrots, bell peppers, and red onion, cut into bite-sized pieces)
- 1/2 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Fresh herbs, finely chopped (e.g., parsley or thyme, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the marinade by whisking the balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper in a bowl.
- On a large sheet pan, arrange the chicken thighs and vegetables. Drizzle half of the balsamic mixture over the chicken and vegetables, ensuring an even coat.
- Roast in the oven for 30 minutes.
- Remove the sheet pan and brush the remaining balsamic glaze over the chicken and veggies. Return to the oven and roast for an additional 10-15 minutes.
- Remove the pan from the oven, allowing it to rest for a few minutes. Sprinkle with freshly chopped herbs before serving.
Notes
For extra crispy skin, preheat the empty sheet pan while the oven is heating. Feel free to experiment with seasonal vegetables.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg