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- 4 boneless, skinless chicken thighs - 2 cups fresh broccoli florets - 1 red or yellow bell pepper, chopped into bite-sized pieces - 1 medium red onion, cut into wedges - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - 2 tablespoons extra virgin olive oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - Fresh basil leaves The key to a great flavor boost in your Sheet Pan Balsamic Chicken & Veggies is in the choice of fresh ingredients. The chicken thighs provide a juicy and tender base. They soak up all the delicious balsamic marinade. I love using fresh broccoli florets. They add a nice crunch and bright color to the dish. For the bell pepper, I often choose red or yellow. These peppers add sweetness and a pop of color. The red onion brings a slight zing, while the cherry tomatoes burst with juice when cooked. Each vegetable works together to create a vibrant meal on the pan. The balsamic marinade is simple yet packed with flavor. Balsamic vinegar gives a tangy depth. Extra virgin olive oil adds richness. Honey balances the acidity with sweetness. Minced garlic adds a savory kick, and dried oregano offers an earthy note. Don’t forget salt and pepper to taste! Finally, fresh basil leaves make a lovely garnish. They add a burst of fresh flavor that brightens the whole dish. This combination of ingredients makes for a meal that is not only easy to prepare but also full of rich, satisfying flavors. - Preheat oven to 400°F (200°C). - Whisk together balsamic marinade. To start, preheating your oven is key. This step ensures even cooking. While the oven heats, make the balsamic marinade. In a bowl, combine balsamic vinegar, olive oil, honey, garlic, and oregano. Add salt and pepper to taste. This mix will bring out rich flavors in your dish. - Arrange chicken thighs on the sheet pan. - Coat chicken with balsamic marinade. Next, place the chicken thighs on your sheet pan. Spread them out well for even cooking. Pour half of your marinade over the chicken, making sure each piece gets coated. Let the chicken marinate for 15-20 minutes. This helps the flavors soak in nicely. - Combine vegetables in a separate bowl. - Drizzle and toss with remaining marinade. While the chicken marinates, prepare your veggies. In a large bowl, add broccoli, bell pepper, onion, and cherry tomatoes. Drizzle the rest of the balsamic mix over the vegetables. Toss them gently to coat all sides. This step gives your veggies a burst of flavor. - Arrange vegetables around chicken on the sheet pan. - Roast in preheated oven. After marinating, arrange the veggies around the chicken on the sheet pan. Ensure they are spread out to roast evenly. Place the sheet pan in your hot oven. Roast for 25-30 minutes until the chicken reaches 165°F (74°C). The veggies should be tender and slightly caramelized. - Check internal temperature and doneness. - Allow to rest before serving. Once the dish is done, take it out of the oven. Let it rest for a few minutes. This resting time helps keep the chicken juicy. Before serving, you can garnish with fresh basil leaves. Enjoy your colorful, tasty meal straight from the sheet pan! - Use boneless, skinless chicken thighs. They stay juicy and tender. - You can marinate the chicken for 15 to 20 minutes. This adds a lot of flavor. Use a mix of balsamic vinegar, olive oil, honey, garlic, and herbs to coat the chicken well. - Use seasonal vegetables for best taste. Broccoli, bell peppers, onions, and tomatoes work great. - Cook time matters for each veggie. Broccoli and bell peppers cook fast, so add them later if using longer-cooking veggies like carrots. - Pair this dish with rice or crusty bread. They soak up the tasty juices. - For a nice look, serve right on the sheet pan. Add fresh basil on top as a pretty garnish. {{image_4}} You can use chicken breast instead of thighs. Chicken breast cooks faster and is leaner. If you want a vegetarian meal, try tofu or chickpeas. Both options soak up flavors well. To boost flavor, add fresh herbs like thyme or rosemary. They add a nice touch. You can also try spices like paprika or chili powder for heat. Citrus flavors can brighten your dish. Use lemon or lime juice for a zesty kick. If you prefer grilling, marinate the chicken and veggies as usual. Place everything on the grill for a smoky taste. You can also use an Instant Pot. Cook on high pressure for about 10 minutes. For a slow cooker, set it for 4-6 hours on low. This makes the chicken tender and juicy. To keep your leftovers fresh, store them in airtight containers. This prevents air from drying them out. You can place the chicken and veggies together or separately, based on your preference. Leftovers will last up to 3 days in the fridge. If you want them to last longer, consider freezing them. When you're ready to enjoy your leftovers, there are a few ways to reheat them. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes, or until warmed through. If using the microwave, heat in short bursts of 1-2 minutes. Stir and check often. To keep moisture, cover the dish with a damp paper towel. This helps them stay juicy and flavorful. To save time, prep your ingredients ahead of time. Cut the veggies and marinate the chicken a day before. Store them in the fridge until you’re ready to cook. You can also freeze portions for later use. Just make sure to use freezer-safe bags. Label them with the date. When you're ready to cook, thaw in the fridge overnight. This way, you’ll always have a quick meal option! Marinate the chicken for 15-20 minutes. This time helps the chicken soak up the flavors. If you have more time, you can marinate it longer in the fridge. Just remember to cover it well. Yes, you can use other vinegars. Red wine vinegar offers a similar taste. Apple cider vinegar adds a sweeter note. Each type brings its own flavor, so choose what you like best. Roast chicken at 400°F (200°C). This temperature ensures even cooking. Aim for an internal temp of 165°F (74°C). Use a meat thermometer to check. This way, your chicken stays juicy and safe to eat. This dish combines juicy chicken thighs and colorful veggies, all marinated in a tangy balsamic mix. You learned how to prepare, cook, and serve this tasty meal. Remember to experiment with flavors and cooking methods for variety. Proper storing and reheating keep leftovers enjoyable. This simple and flavorful recipe makes meal prep easy and fun. Enjoy your cooking journey, and let this dish become a new favorite in your kitchen.

Sheet Pan Balsamic Chicken & Veggies

Discover the deliciousness of Sheet Pan Balsamic Chicken & Veggies in this easy recipe! Perfect for a weeknight dinner, this dish combines tender chicken thighs with vibrant vegetables, all roasted to perfection in a flavorful balsamic glaze. Ready in just 45 minutes, it's a nutritious meal everyone will love. Click to explore the full recipe and impress your family with this delightful one-pan wonder!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups fresh broccoli florets

1 red or yellow bell pepper, chopped into bite-sized pieces

1 medium red onion, cut into wedges

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

    In a small mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, and a generous pinch of salt and pepper. Mix until the ingredients are well combined and the honey is fully dissolved.

      Place the chicken thighs on a large rimmed sheet pan, spreading them out for even cooking. Pour half of the balsamic mixture over the chicken, ensuring each thigh is nicely coated. Allow them to marinate at room temperature for about 15-20 minutes while you prepare the vegetables.

        In another bowl, combine the broccoli florets, chopped bell pepper, onion wedges, and halved cherry tomatoes. Drizzle the remaining balsamic mixture over the vegetables and toss until they are evenly coated.

          Carefully arrange the marinated vegetables around the chicken thighs on the sheet pan, making sure to spread them out to promote even roasting.

            Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with a slight caramelization.

              Once done, remove the pan from the oven and let it rest for a few minutes to retain the juices of the chicken.

                For an appealing finish, garnish with fresh basil leaves before serving. Present the chicken and vegetables directly on the sheet pan for a delightful, rustic look.

                  Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings