Balsamic Roast Chicken and Vegetables
Elevate your weeknight dinner with this irresistibly flavorful Balsamic Roast Chicken and Vegetables! Juicy, golden-brown bone-in chicken thighs are paired with a colorful medley of baby potatoes, tender carrots, broccoli florets, and sweet red onion, all roasted to perfection on a single sheet pan. A rich balsamic glaze infused with honey, garlic, and fragrant herbs like rosemary and thyme ties it all together, creating a savory-sweet harmony that's impossible to resist. With just 15 minutes of prep time and an effortless roasting method, this recipe delivers a wholesome, satisfying meal the whole family will love. Serve it straight from the pan with a drizzle of the savory pan juices for a dinner that's as rustic as it is delicious. Perfect for busy weeknights or casual entertaining, this easy one-pan roast chicken is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 grams baby potatoes, halved
- 3 medium carrots, sliced into 1-inch pieces
- 2 cups broccoli florets
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, dried rosemary, dried thyme, salt, and black pepper.
Combine the baby potatoes, carrots, broccoli florets, and red onion in a large mixing bowl. Drizzle half of the balsamic mixture over the vegetables and toss to coat evenly.
Arrange the vegetables in an even layer on a large, rimmed baking sheet.
Pat the chicken thighs dry with paper towels and place them on top of the vegetables, skin-side up. Brush the chicken with the remaining balsamic mixture.
Place the baking sheet in the preheated oven and roast for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
During the last 10 minutes of cooking, you can turn on the broiler for additional crispiness, if desired.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve the chicken thighs with the roasted vegetables, and drizzle any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2998 mg | 130% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 38.9 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4020 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
