Sheet Pan Baked Balsamic Chicken with Colorful Veggies

This Sheet Pan Baked Balsamic Chicken offers a flavorful and healthy meal, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Chicken

Cuisine: Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs Boneless and skinless

For the Vegetables

2 cups Broccoli Florets
1 piece Red Bell Pepper Sliced
2 pieces Shallots Sliced

For the Marinade

3 tablespoons Balsamic Vinegar Aged balsamic for deeper flavor
½ cup Parmesan Cheese Grated
2 cloves Garlic Minced
1 teaspoon Dried Marjoram Substitute with rosemary if needed
3 tablespoons Extra Virgin Olive Oil Can swap with avocado oil

For Garnishing

1 tablespoon Fresh Flat-leaf Parsley Chopped, optional

Equipment

sheet pan
Oven
Parchment paper or non-stick spray

Method

Cooking Instructions

Preheat the oven to 400°F (200°C) and line a large sheet pan with non-stick spray or parchment paper.
Arrange the chicken thighs on the prepared sheet pan, then scatter broccoli, sliced red bell pepper, and shallots around.
Drizzle olive oil over everything, then season with minced garlic, dried marjoram, salt, and pepper. Toss to coat.
Pour balsamic vinegar over the mixture and sprinkle Parmesan cheese on top.
Roast in the oven for 25-30 minutes until chicken reaches 165°F (75°C) and vegetables are tender.
Remove from oven, cool slightly, and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 30IUVitamin C: 60mgCalcium: 20mgIron: 10mg

Notes

Spacing chicken thighs is key for even cooking. Feel free to experiment with different vegetables as well as using fresh ingredients for better flavor.

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