Roasted Balsamic Chicken & Veg Sheet Pan Dinner
I have always loved sheet pan dinners because they are super easy to throw together and require such little clean up afterwards. And as a new mom, I love them even more. After having my son Cole I relied heavily on meals I had prepared and frozen in advance as well as easy, no-fuss dinners like this one to get me through those first few sleep deprived blurry months. This recipe in particular was such a hit that it has stayed in our weekly dinner rotation to this day. It is also super adaptable, so feel free to swap in some of your favourite veggies in place of the ones I have included here to make it your own.
Roasted Balsamic Chicken & Veg Sheet Pan Dinner
— makes 4 serving —
Ingredients
- 7 tbsp extra virgin olive oil
- 4 tbsp balsamic vinegar (I like this one)
- 1/2 tsp dried thyme
- 3/4 tsp sea salt
- 2 medium sweet potatoes, cubed into 1-inch sized pieces
- 1 1/2 cups brussels sprouts, trimmed and halved
- 1/2 small head of cauliflower (or broccoli), cut into florets
- 1 medium red onion, cut into 8 wedges
- 4 cloves garlic, peeled and smashed with the flat side of your knife
- 8 bone-in chicken thighs
- Pepper, to taste
Method
- Preheat oven to 425F and line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, balsamic vinegar, dried thyme and sea salt. Set aside.
- In a large bowl, combine the sweet potatoes, brussels sprouts, cauliflower (or broccoli), red onion and garlic. Pour over 1/2 cup of the balsamic oil mixture and toss to coat. Spread the vegetables out on the baking sheet.
- Place the chicken thighs in the large bowl, pour over the remaining balsamic oil mixture and toss to coat.
- Put the chicken thighs on the baking sheet with the vegetables, pushing the vegetables around to make room. Drizzle over any remaining balsamic oil mixture that is in the large bowl and season the chicken and vegetables with pepper.
- Bake until the chicken is completely cooked through and the vegetables are tender and golden brown, about 40-50 minutes (a meat thermometer should read 165F when inserted into the thickest part of the thigh when the chicken is cooked through).
- Serve immediately and enjoy!
