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To make Sheet Pan Balsamic Glazed Chicken and Vegetables, you need a simple list of fresh ingredients. Here’s what you will need: - 4 boneless, skinless chicken thighs - 2 cups Brussels sprouts, halved - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 medium red onion, thickly sliced - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish Gathering these items is key to your meal. The chicken thighs give a juicy base, while the veggies add color and flavor. The balsamic vinegar and honey create a sweet and tangy glaze. This dish is not only easy but also healthy and packed with nutrients. You can find all these ingredients at your local grocery store or farmer's market. Enjoy cooking! - Preheat oven to 425°F (220°C). - In a small bowl, whisk together: - 1/4 cup balsamic vinegar - 2 tablespoons honey - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste This mixture forms a sweet and tangy marinade that enhances the chicken's flavor. It's simple yet effective. - In a large bowl, add the 4 boneless, skinless chicken thighs. Pour half of the marinade over them. Toss to coat the chicken well. Let it sit for about 15 minutes. - On a large sheet pan, combine: - 2 cups Brussels sprouts, halved - 1 cup cherry tomatoes, halved - 1 red bell pepper, sliced - 1 medium red onion, thickly sliced Drizzle the remaining marinade over the veggies. Toss them to coat evenly. This helps the veggies absorb all those great flavors. - Create space in the center of the pan for the chicken. Place the marinated chicken thighs there. - Roast the chicken and vegetables in the preheated oven for 25-30 minutes. Make sure the chicken reaches an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized. - For the last 5 minutes, switch the oven to broil. This step adds a beautiful glaze to the chicken. Keep a close eye on it to avoid burning. Removing the sheet pan from the oven fills your kitchen with an amazing aroma. Enjoy the vibrant colors and delicious smells as you prepare to serve your meal. - Marinate chicken for at least 15 minutes. This brings out great flavor. - Use a glass or plastic bowl for marinating. Avoid metal, as it can react with the acid. - Cook chicken until it reaches 165°F (74°C). Use a meat thermometer for accuracy. - For perfect veggie caramelization, space them out on the pan. This helps them roast evenly and gain that sweet, rich flavor. - Pair this dish with rice or quinoa for a hearty meal. They soak up the glaze well. - A light white wine, like Sauvignon Blanc, goes well with the balsamic glaze. It adds freshness and balance to the meal. {{image_2}} You can switch up the veggies to match the season. Here are some options: - Carrots: Slice them into sticks for color and crunch. - Zucchini: Cut into half-moons for a soft, tender bite. - Broccoli: Use florets for extra nutrition and a nice green pop. - Cauliflower: This adds a lovely texture and takes on flavors well. Feel free to mix and match based on what you have! While balsamic vinegar shines here, you can use other flavors. Try these: - Apple cider vinegar: It gives a fruity note. - Red wine vinegar: This adds depth and tang. - Maple syrup: Swap honey for a different sweetness. Experiment with these to create your ideal glaze! If chicken thighs aren’t your thing, consider these swaps: - Chicken breast: Use it if you prefer leaner meat. - Tofu: Try firm tofu for a plant-based option. - Shrimp: A quick-cooking option that pairs well with the flavors. These swaps keep the dish fun and fresh! To keep your leftovers fresh, first let them cool. Place them in an airtight container. Store the chicken and veggies in the fridge. They will stay good for up to three days. If you want to keep them longer, consider freezing. To reheat without drying out, use the oven. Preheat to 350°F (175°C). Place the chicken and veggies in a baking dish, covered with foil. Heat for about 15-20 minutes or until warm. You can also use a microwave. Just cover it to trap steam, heating in short bursts to avoid dryness. Yes, you can freeze this dish. First, let it cool completely. Place the chicken and veggies in freezer-safe bags or containers. Remove as much air as possible. Label and date your containers. They can stay in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Cooking chicken thighs takes about 25 to 30 minutes. You should roast them at 425°F (220°C). Always check that the internal temperature reaches 165°F (74°C) for safety. You can use a meat thermometer for accuracy. Yes, you can prepare this dish ahead of time. Marinate the chicken and cut the vegetables a few hours before cooking. Keep everything in the fridge until you are ready to bake. This way, the flavors blend well. If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar. Mix these with a little sugar or honey for a sweet touch. This keeps the flavor profile balanced. Yes, this recipe is healthy! It uses lean chicken thighs and plenty of fresh vegetables. The balsamic glaze adds flavor without too many calories. This dish provides protein, vitamins, and minerals, making it a great option for a balanced meal. In this post, we covered a delicious sheet pan chicken dish. We shared the ingredients, easy preparation steps, and cooking tips. You learned how to store leftovers, reheat them, and even adapt the recipe. Cooking can be fun and rewarding, especially with easy recipes like this. So grab your chicken thighs and veggies, and start cooking! Enjoy good food that brings smiles today and tomorrow.

Sheet Pan Balsamic Glazed Chicken and Vegetables

Discover an easy and delicious way to enjoy dinner with this Sheet Pan Balsamic Glazed Chicken and Veggies recipe! Perfectly marinated chicken thighs paired with vibrant Brussels sprouts, cherry tomatoes, and bell peppers create a flavorful, one-pan meal that even busy cooks can whip up in no time. Ready to impress your family? Click through for the full recipe and start cooking this mouthwatering dish tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups Brussels sprouts, halved

1 cup cherry tomatoes, halved

1 red bell pepper, sliced

1 medium red onion, thickly sliced

1/4 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried thyme, oregano, salt, and pepper to create the marinade.

      In a large bowl, combine the chicken thighs and half of the marinade, ensuring the chicken is well-coated. Let it marinate for about 15 minutes while you prep the vegetables.

        On a large sheet pan, add the Brussels sprouts, cherry tomatoes, bell pepper, and red onion. Drizzle the remaining marinade over the vegetables and toss to coat evenly.

          Create space in the center of the sheet pan for the chicken and place the marinated chicken thighs there.

            Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender and slightly caramelized.

              For the last 5 minutes of cooking, switch the oven to broil to get a nice glaze on the chicken (watch carefully to avoid burning).

                Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves before serving.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4