Lately, I’ve been experimenting with new recipes. This Sheet Pan Chicken Thighs and Veggies with Balsamic is my latest experiment! Saw this recipe on SkinnyTaste, and I had to re-create mine! The stay-at-home pandemic period has me discovering and trying new foods and ways to make them.
If you are doing the Keto diet this would be a great choice to incorporate into your healthy easy recipes. Keep in mind though, that carrots are allowed but in small amounts. You could also replace them with your favorite vegetable.
Sheet Pan Chicken Thighs and Veggies and Balsamic
Sheet pan dinners are so popular! They are easy to make and involve almost no effort at all, and you can make them as healthy as you want.
Just slice your veggies, toss in spices and olive oil, and you’re ready to cook. It’s also one of those meals you can make as healthy as you want.
- Choose your preferred protein – Salmon, chicken, sausage, fish, shrimp, beef, etc.
- Vegetables – Choose from your favorite such as potatoes, cauliflower, bell peppers, onions, broccoli, tomatoes, etc. The type of veggie you select is up to you.
- Slice your vegetables and toss in your spices and olive oil.
- Group the protein and the vegetables together according to the cook times recommended in the recipe and toss it in the oven.
Baking Sheet Pan Chicken Thighs and Veggies with Balsamic
We arranged our sheet pan with the carrots, cauliflower florets, and red onions to make sure that they will all cook fully within the same time.
If you like carrots and haven’t yet roasted them, please do!
They definitely bring out their sweetness and makes them easier to eat. That balsamic glaze works just as well on the chicken as it does on the carrots.
For the chicken, I made sure they were even in thickness so that the baking time would cook them well.
If you feel that another 5-10 minutes are needed, go ahead.
However, if you’re worried about your veggies burning, I would remove them and continue to cook the chicken. It’s perfectly ok!
For many, a disadvantage of baking chicken and veggies together is of the liquid at the bottom of the pan from all the meat juices and veggies.
For me, I think that is a huge PLUS! We love to drizzle it on top of the chicken. Do You?
Why we Love Sheet Pan Dinners
I can think of a ton of reasons why we love sheet pan dinners, but I will stick to a few:
- Using just one sheet pan, I can cook and serve a complete meal
- Sheet pan dinners are the perfect way to use leftovers! Clean up the refrigerator 🙂
- You can cook up a variety of things altogether, even to please the pickiest eaters, and everyone can pick and choose what they want.
- Only need a meal for two? They are ideal for small meals or for a crowd.
- Talking about “crowd” using a large sheet pan helps avoid lots of mess in the kitchen because you are using the same pan for cooking that will also serve as a serving dish!
Shopping for the right Sheet Pan and Liners
Whether you’re cooking for a small or big family sheet pans are a kitchen must-have.
In my personal opinion, a good choice would be aluminum or stainless steel, with a rim to prevent spills.
If you don’t already have a sheet pan there are great ones available on Amazon. The heavy-duty ones work best since they retain a lot of heat.
Since I rather NOT have to scrape, I opted for Silicone parchment liners. It makes dinner even better when you DON’T have to go spend time scraping.
For those that prefer to scrape their sheet pans vs the liners, I recommend soaking it in your sink with warm water and some detergent. This will help loosen the stuck-on bits.
For the nonstick pans, I recommend not putting them in the dishwasher or use any harsh cleaners as it may damage it.
Sheet pan meals are so versatile! So many possible ways to use them! I’m sure there are thousands of those when it comes to proteins and veggie meals you could possibly make.
There you’ve got it! This super easy Sheet Pan Chicken Thighs and Veggies with Balsamic – your whole family will be begging you for a repeat.
Sheet Pan Chicken Thighs and Veggies with Balsamic
- Sheet Pan
- 2 Chicken Thighs
- 1 Cup Carrots. cut into matchsticks
- 1 Cup Cauliflower florets
- 1 Cup Red onion, sliced
- 2 tbsp Olive oil
- 1 tsp Garlic Powder
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 Cup Balsamic vinegar
- Brown sugar
Preheat the oven to 400 degrees. Grease a baking pan with half the olive oil.
- Arange, in a single layer, the onions, cauliflower florets, carrots, and chicken
- Drizzle the remaining oil over the vegetables and chicken and sprinkle with the salt, pepper, garlic powder, and Italian seasoning.
- Sprinkle the brown sugar.
- Pour the balsamic vinegar and rub the chicken.
- Take to the oven and bake fro 25 to 30 minutes or until done.
If you would like to save this recipe for later or share with your friends, please save the below image to Pinterest.