Balsamic Chicken Sheet Pan Supper
Not familiar with sheet pan suppers? Well, get to know them with this flavorful Balsamic Chicken Sheet Pan Supper! With your main and side roasted in a single pan, this is one deliciously low-maintenance dinner.
For tasty sheet pan suppers, the "formula" is quite simple:
A rimmed sheet pan + a protein and veggies + olive oil and seasonings = one deliciously low-effort dinner.
And by mixing and matching different meats, vegetables, and seasonings? ... Oh, the possibilities are virtually endless.
One of our family favorites so far is this Balsamic Chicken Sheet Pan Supper. We chose to use boneless, skinless chicken thighs because they're typically more juicy and flavorful than chicken breasts. But if you prefer breasts ... or drumsticks, ... use those instead for sure.
Tossing the chicken and vegetables in balsamic vinegar brings a deep, rich flavor that's laced with just a touch of sweetness. It's a bit of sweet ... but not too sweet.
My husband and 6-year-old daughter both loved this dish as much as I did. In fact, they've loved all the sheet pan suppers I've been experimenting with lately. Which means this method will definitely be a staple in my kitchen going forward.
So just how simple is the sheet pan supper method, you ask? To quote one of our daughter's favorite sayings ... it's "super-duper" simple.
All you have to do is place chicken thighs in a large bowl along with some carrots, red onion, and halved baby potatoes. Toss them with a good dose of balsamic vinegar, fresh garlic, and dried thyme ...
... and bake for about 40 minutes until everything is cooked through and tender.
Seriously, how easy is that? One bowl, one pan, a few simple ingredients, some time in the oven ... and you've got one incredibly tasty low-effort meal. Give it a try and I'm pretty sure you'll fall in love with the sheet pan supper method, too.
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Yield: about 6 servings
Balsamic Chicken Sheet Pan Supper
With your main and side roasted in a single pan, this is one deliciously low-maintenance dinner.
prep time: 15 Mcook time: 45 Mtotal time: 60 M
ingredients:
- 2 lbs. boneless chicken thighs {or drumsticks}
- 1 large red onion, halved & cut into wedges
- 1 to 1 1/2 lb. baby potatoes, halved
- 3 large carrots, peeled & cut into sticks
- 2 T. extra-virgin olive oil
- 1/4 c. Balsamic vinegar
- 1/2 T. dried thyme
- 2 cloves garlic, minced
- kosher salt & black pepper
instructions:
How to cook Balsamic Chicken Sheet Pan Supper
- Season chicken on both sides with a sprinkling of kosher salt and black pepper.
- Place seasoned chicken, red onion, potatoes, and carrots in a large bowl. Add balsamic vinegar, extra virgin olive oil, dried thyme, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Toss to coat.
- Arrange chicken and vegetables in a single layer on a rimmed sheet pan coated with non-stick cooking spray. {For extra-easy clean-up, line the pan with foil before coating with non-stick cooking spray. After cooking, simply lift off the foil and discard.} For great roasting {and not steaming!}, leave plenty of room between each item on the baking sheet and keep veggies away from the edges of the chicken. Use 2 pans, if necessary.
- Bake at 425 degrees for 40 to 45 minutes, or until chicken is cooked through.
You might also like these other chicken dish recipes:
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