Roasted Balsamic Chicken Thighs and Vegetables

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These Roasted Balsamic Chicken Thighs and Veggies are the perfect easy and healthy meal all made on a sheet pan for easy clean up.

331 CALORIES20g CARBS12g FAT32g PROTEIN
2 Comments

These roasted balsamic chicken thighs and vegetables are a one-pan meal that is will quickly be added to the weekly rotation. With protein and veggies, this meal is delicious on its own or served with mashed potatoes, rice, or quinoa.

Inspired by a dish from one of my favorites this dish is everything a quick one-pan dinner should be. I love everything about this meal - the tender chicken thighs, the caramelized roasted veggies, and especially the easy clean-up since it is all made on 1-2 foiled covered baking sheets.

This chicken and vegetable recipe really couldn't be any easier to make either. Everything is tossed in a combination of olive oil, balsamic vinegar, garlic, and Italian seasoning and then laid out on a couple of baking sheets until browned and cooked through.

Keep reading and discover how easy it is to make this tasty dinner for yourself. It removes any excuses you might think up about not eating more veggies.

Ingredients for roasted balsamic chicken thighs and vegetables including mushrooms, peppers, carrots, tomatoes, onions, and balsamic vinegar.

Key Ingredients and Easy Swaps

All of the exact amounts of the ingredients are in the printable recipe card at the bottom of this post. First, here is a bit more information about what I used.

  • Chicken Thighs: I used boneless skinless chicken thighs as they cook faster and are easier to eat. However, you can use boneless skinless chicken breasts as well.
  • Vegetables: I used a combination of carrots, mushrooms, onion, peppers, and tomatoes but you can switch up the veggies however you like. Add zucchini, cauliflower, broccoli, or green beans if you like. Any non-starchy, quick-cooking vegetable will work.
  • Garlic: Use minced garlic - either from the jar or mince fresh garlic cloves yourself.
  • Oil: I used olive oil, but you can replace it with ghee or avocado oil.
  • Balsamic Vinegar: There really isn't a replacement for this main flavor ingredient in the recipe.
  • Italian Seasoning: It's easier to just use jarred Italian seasoning, but you can also make your own. Just sprinkle in some basil, oregano, parsley, and thyme.

Note: For a full list of ingredients and detailed instructions on how to make this sheet pan recipe, take a look at the printable recipe card at the bottom of this post!

What To Serve With Roasted Chicken Thighs

This sheet pan recipe will make an entire meal, so you don't have to worry about preparing any side dishes to go with it. However, if you want to serve something with it, you could make a fresh and crunchy salad.

If you want to serve this with a hearty side dish, you could make some creamy spinach polenta, mashed potatoes, or quinoa. A baked sweet potato or regular potato would also be a great side. 

Recipe Tips And Ideas

Follow these tips to make sure that this sheet pan recipe turns out crispy and juicy every single time!

  • Do not overcrowd the baking sheets. You want everything to have some space so that it roasts instead of steams. If everything is piled up on top of each other, the veggies and chicken will come out softer. They are still good, but they are so much better if they have space to caramelize. So, don't be afraid to use a couple of baking sheets to make sure everything turns out roasted and cooked correctly. 
  • Experiment with different spice combinations. Try blackening seasoning paired with rice vinegar, lemon pepper with the balsamic, or Greek or Cajun seasoning.
  • To make it taste spicier, toss in some red pepper flakes.
  • Make a heartier dish by adding a can of chickpeas or white beans to the pan during the last ten minutes of roasting.
  • Finish the dish with some fresh basil, parsley, and lemon juice. It's also delicious with a sprinkle of parmesan cheese or goat cheese.

Sheet pan roasted chicken thighs with vegetables on a sheet pan with a wooden spatula.

Frequently Asked Questions

Here are some questions I frequently get asked about by some readers...

What other veggies can I use?

Use any combination of quick-cooking veggies and spices you like. I have used asparagus, parsnips, broccoli, cauliflower, cabbage, and very thinly sliced potatoes or squash.

How can I reuse leftover roasted balsamic chicken thighs?

The easiest way to use leftovers is to reheat them for enjoying later on during the week. To break up the monotony of eating the same thing, you could cut up the roasted chicken and add it on top of a chopped salad.

You can also just add the chicken and veggies to a tortilla, add more balsamic glaze, and enjoy a tangy wrap for lunch.

Can I freeze this dinner?

Yes, this is a freezer-friendly dinner. In fact, chop up all the ingredients (except the oil, vinegar, and seasoning) and add them to a freezer-safe bag. Then, place them in the freezer.

When you are ready to make your dinner, just let the ingredients thaw and then cook them in the oven (following my directions in the recipe card). That's it! It's so easy!

Can I make this recipe in the slow cooker?

Yes, all the ingredients are the same whether you make it in the oven or the slow cooker - the only difference is the texture. When you roast veggies and chicken, it makes them crispy. When you make them in the slow cooker, it makes them softer. Either way, it is yummy!

Balsamic vegetables and chicken thighs with tomatoes, carrots, peppers, and onions on a white plate.

More Delicious Chicken Recipes You’ll Love:

The Recipe
Roasted balsamic chicken thighs with vegetables on a sheet pan sprinkled with Italian seasoning.

Roasted Balsamic Chicken Thighs and Vegetables

PREP TIME: 10 Min
COOK TIME: 25 Min
TOTAL TIME: 35 Min
2 Comments
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Ingredients

USMETRICS
  • 1.33 lbs. boneless skinless chicken thighs
  • 2 U carrots, sliced
  • 2 cups mushrooms, halved
  • 1 U red onion, sliced thin
  • 1 U red bell pepper, sliced thin
  • 1 U green bell pepper, sliced thin
  • 2 cups cherry tomatoes
  • 4 U garlic cloves, minced
  • 2 tbsp. olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper

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Instructions

(Hide Photos)
1

Preheat the oven to 425 degrees. Toss the vegetables and chicken with olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.

Chicken thighs, bell peppers, mushrooms, red onions, carrots, and Italian seasoning in a bowl.
2

Lay the chicken and vegetables flat on 1-2 baking sheets covered in foil and sprayed with cooking spray. Make sure there is a single layer and the chicken and veggies aren't piled up on top of each other.

Sheet pan with balsamic chicken thighs and vegetables tossed in balsamic vinegar and spices.
3

Bake for 20-25 minutes until chicken is cooked through and veggies are browned and tender.

Cooke balsamic chicken thighs and vegetables on a foil covered sheet pan.
Nutritional Facts
Serving Size: 6 oz. chicken and 1 cup veggies
Amount Per Serving
Calories 331
Calories from Fat 65
% Daily Value *
Total Fat 12g
11%
Saturated Fat 2g
5%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 131mg
0%
Sodium 279mg
12%
Total Carbohydrate 20g
7%
Dietary Fiber 4g
18%
Sugars 11g
Protein 32g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the authorMeet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
2 Comments
On Roasted Balsamic Chicken Thighs and Vegetables
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Phyllis Halloran
March 9, 2017 - 16:13
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5
Tried this recipe tonight & was very tasty. Quick to prepare & easy clean up which I like. Will definitely make again.
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Stacey Keller
January 8, 2017 - 17:50
Add a Rating:
5
I made this for dinner tonight. My grocery store was out of chicken thig(strange) so I used chicken breasts and cut into chunks. This was sooo easy and very delicious!! The balsamic vinegar made it! Will definitely make again, and can't wait to try different veggies!
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