This Sheet Pan Balsamic Chicken recipe is one I’ve been thinking about creating for a while. After being a vegetarian for the first half of my 20s, I felt like I needed to learn how to cook meat again. My mom sent me a ton of recipes, most of them chicken, since that’s basically the gateway meat. I scoured magazines (this is pre-internet, I am 100 years old) for recipes as well. One of my favorites was Balsamic Chicken.
This Sheet Pan Balsamic Chicken is inspired by that old go-to recipe.
The original Balsamic Chicken wasn’t a sheet pan supper, and there was zucchini involved. I think it was cooked in a skillet, but honestly I don’t remember the details. What I do remember is that I loved the flavors and the simplicity of it.
This version has all of those flavors I remember, and then some. As far as simplicity goes? This version is even easier than the original. Toss the chicken and vegetables with a simple, flavor-packed marinade, arrange on a baking sheet, and roast.
If you happen to plan ahead, you can marinate the chicken for several hours to one day, but if this is a fly by the seat of your pants situation, don’t worry about that. It will still be delicious!
To concentrate the flavors even more, I add one little step: Drain off the excess liquid about half way through roasting. This will yield a better end result; the chicken and vegetables roast instead of steam, and the drained liquid reduces in a sauce pan, and then is poured over the finished dish.
Do you love Sheet Pan Recipes as much as I do? Here are some more:
- Sheet Pan Pork Chops with Cabbage, Apples, and Fennel
- Sheet Pan Salmon with Citrus & Chiles
- Sheet Pan Greek Shrimp
- Sheet Pan Sausage & Peppers
- Sheet Pan Pork Tenderloin with Grapes & Radicchio
Do you have favorite flavor combinations that you’d love to see transformed into a sheet pan recipe? Let me know in the comments!
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons coconut aminos
- 1 teaspoon fish sauce ((optional, add a good pinch of salt if omitting))
- 3 cloves minced garlic
- 6–8 bone-in, skin-on chicken thighs
- 1 pound Brussels Sprouts, (halved)
- 1 pound (about 5 medium) carrots, (cut into 2-inch chunks, larger parts cut in half as well)
- Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Combine the balsamic vinegar, honey, coconut aminos, fish sauce, and garlic in a large bowl. Mix in the chicken and transfer to a parchment lined sheet pan. Toss the vegetables in the remaining marinade and transfer to the baking sheet.
- Roast for 20-25 minutes and then give it a peek. Rotate the chicken and veggies if necessary. There will probably be a good amount of liquid in the pan, drain that off into a small saucepan. If desired, reduce the drained liquid over medium heat until it's thick and syrupy.
- Roast the chicken and vegetables for another 10-15 minutes, or until the chicken is cooked through, (to 165ºF) and the vegetables are tender.
- Before serving, drizzle the reduced sauce over the chicken and vegetables.
- Depending on the size of your chicken thighs, your vegetables might need slightly longer to cook to your liking. If that’s the case, remove the chicken to a platter and keep warm while you continue cooking the veggies.
- If desired, marinate the chicken in the marinade for several hours, or up to one day.
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