Sheet Pan Balsamic Chicken and Veggies Recipe

Sheet Pan Balsamic Chicken and Veggies is the answer to your weeknight dinner prayers: vibrant, easy, and absolutely bursting with tangy and savory flavors. In just one pan, you’ll get tender balsamic-marinated chicken thighs surrounded by caramelized veggies and crispy chickpeas—all finished with a touch of basil and an irresistible balsamic glaze. It’s colorful, comforting, and cleanup is almost nonexistent. Yes, your tastebuds (and dishwasher) will thank you!

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Ingredients You’ll Need

Every ingredient in this dish plays a starring role, from the savory balsamic-marinated chicken thighs to the chickpeas that crisp up like little flavor bombs. Just a few kitchen staples combine for a roast that’s both simple to prepare and deeply satisfying.

• Chicken Thighs (1 lb): Boneless, skinless thighs stay juicy and soak up all that punchy marinade.
• Balsamic Vinegar (2 tbsp): The star flavor—tangy, a little sweet, and utterly aromatic.
• Olive Oil or Avocado Oil (2 tbsp total): Adds richness and helps everything roast up golden.
• Honey or Maple Syrup (1 tsp, optional): Brings a hint of sweetness to round out the vinegar’s sharpness.
• Garlic (2 cloves): Freshly minced for best flavor—garlicky goodness takes this over the top.
• Italian Seasoning (1 tsp): A classic blend for herbal, savory notes.
• Kosher Salt & Black Pepper: Never skimp! Used to season both chicken and veggies.
• Chickpeas (1 can, 15oz): Drained and rinsed, these roast up for a satisfying bite and added protein.
• Broccoli Florets (12 oz): Cut into bite-size pieces—they roast to nutty, caramelized perfection.
• Cherry or Grape Tomatoes (8 oz): Juicy, sweet, blistered tomatoes add beautiful color and brightness.
• Basil Leaves (10 large, chiffonaded): For a fresh, aromatic finish.
• Balsamic Glaze: Optional, but highly recommended—it adds a glossy, tangy-sweet drizzle for serving.

Variations

This recipe is endlessly adaptable—use what you have or tailor Sheet Pan Balsamic Chicken and Veggies to fit your mood (or whatever’s in your fridge). Don’t be shy about making it your own!

• Swap the Protein: Use boneless chicken breasts, turkey cutlets, or even tofu for a meatless option—just adjust cook time as needed.
• Change the Veggies: Substitute cauliflower, zucchini, red bell peppers, or red onion for a new flavor and color combination.
• Make it Grain-Based: Serve everything tossed with cooked farro, brown rice, or quinoa for a heartier meal.
• Add Spices: Sprinkle with smoked paprika, crushed red pepper, or even za’atar for a unique twist.

How to Make Sheet Pan Balsamic Chicken and Veggies

Step 1: Marinate the Chicken

Start by preheating your oven to 400°F. In a bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper. Add the chicken thighs and toss until well coated. Let them marinate at room temperature—ideally for at least 15 minutes—while you get your veggies ready. The extra time in the marinade gives the chicken maximum flavor and tenderness.

Step 2: Prepare the Veggies

Spread the rinsed chickpeas, broccoli florets, and cherry tomatoes on a large baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Use your hands or a spatula to toss everything together so all the veggies and chickpeas glisten with oil and seasoning. Space them out as much as you can to ensure they roast and caramelize (not steam!).

Step 3: Arrange and Roast

Nestle the marinated chicken thighs into open spaces among the veggies and chickpeas. Don’t forget to pour any remaining marinade from the bowl over the chicken and veggies for extra flavor! Slide the sheet into your oven and roast for about 20 minutes, or until the chicken is cooked through and the vegetables are beautifully golden and tender.

Step 4: Broil for Extra Color (Optional)

If you love those deep, roasted edges, switch your oven to broil for the last 2–3 minutes. Keep a close eye on everything during this step—your Sheet Pan Balsamic Chicken and Veggies will go from perfectly burnished to too-done quickly! This step gives the chicken and chickpeas a gorgeous, irresistible caramelized finish.

Step 5: Garnish and Serve

Once everything is golden and aromatic, pull your sheet pan from the oven. Finish with a generous drizzle of balsamic glaze and a scattering of fresh, chiffonaded basil. That final touch transforms the whole dish into something truly special—bright, herby, and restaurant-worthy.

How to Serve Sheet Pan Balsamic Chicken and Veggies

Garnishes

A shower of chiffonaded basil and a slick of balsamic glaze brings the entire dish to life. If you have it, a handful of feta, shaved Parmesan, or even a sprinkle of crushed red pepper will make your Sheet Pan Balsamic Chicken and Veggies look and taste extra special. Fresh herbs like parsley or a squeeze of lemon won’t hurt either!

Side Dishes

This meal is amazing as-is, but if you’d like to bulk it out, serve over fluffy rice, quinoa, or farro to soak up all those delicious juices. A crisp green salad on the side brings even more color and crunch. Warm, crusty bread to swipe through the pan drippings is always welcome at my table!

Creative Ways to Present

For a fun twist on everyday dinner, try arranging your Sheet Pan Balsamic Chicken and Veggies over a big platter for family style sharing, or build colorful grain bowls with prepped grains and an extra drizzle of glaze. Leftovers also make an insanely good filling for wraps, pita pockets, or tossed into a power salad the next day.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the refrigerator for up to 4 days. Store the chicken, chickpeas, and veggies together so the flavors continue to meld and intensify. You’ll be surprised how good it tastes even on day two!

Freezing

You can technically freeze this recipe, but the texture of the roasted veggies and chickpeas will be softer after thawing. For best quality, freeze just the cooked chicken—wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, spread leftovers on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until heated through and the veggies get a little crisp again. The microwave works in a pinch, but the oven restores some of that original roasted texture. Don’t forget another drizzle of balsamic glaze for serving!

FAQs

Final Thoughts

If you’re searching for a meal that’s as easy as it is delicious, Sheet Pan Balsamic Chicken and Veggies should be at the top of your list. Every forkful is loaded with color, flavor, and a little dinnertime joy. Gather your ingredients, and let the oven do the magic—your family and friends are going to rave about this one.

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