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.
Want me to write your shopping list for you?
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!Print
Sheet Pan Balsamic Chicken with Brussels Sprouts & Carrots
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: American
- 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.
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.
Yum! We made this last night and it was a crowd favourite for 4 kids, they loved it! And they normally complain about veggies!
Amazing! So glad to hear it!
Anna Smith says
I love your recipes because they are simple to make and tasty as heaven.
Thanks so much, Anna! <3