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.
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What you need:

  • 1.33 lbs. boneless skinless chicken thighs
  • 2 carrots, sliced
  • 2 cups mushrooms, halved
  • 1 red onion, sliced thin
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 2 cups cherry tomatoes
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp Italian seasoning (more to taste)
  • Salt and pepper
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Step 1 Preheat the oven to 425 degrees. Toss the vegetables and chicken with olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper.
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Step 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.
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Step 3 Bake for 20-25 minutes until chicken is cooked through and veggies are browned and tender.
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We hope you enjoy this delicious Roasted Balsamic Chicken Thighs and Vegetables recipe.
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