One Pan Balsamic Chicken with Roasted Vegetables

An almost foolproof one-pan dinner, loaded with flavor and makes for an easy cleanup. Customize with your favorite vegetables. This is a favorite around our house. Serves 8.

Kitchen Dads™ - One Pan Balsamic Chicken with Roasted Vegetables

Servings: 8
Size: 2 thighs + vegetables
Calories: 401


  • 8 (4 oz each) boneless skinless chicken thighs
  • Salt and pepper to taste
  • Cooking spray
  • 1 cup prepared Italian dressing - or 1/2 cup olive oil and 1/2 cup balsamic vinegar
  • 10 medium asparagus, ends trimmed, cut in half
  • 2 bell peppers
  • 1 red onions, chopped in large chunks
  • 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • 1/4 cup plus 1 tbsp balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • 1/2 teaspoon sugar
  • 1 1/2 tablespoons fresh rosemary
  • 1/2 tbsp dried oregano or thyme
  • 2 leaves fresh sage, chopped


  1. Season chicken with salt and pepper.
  2. Spray sheet pan with non-stick spray.
  3. Combine all the vegetables together in a large bowl.
  4. Add salad dressing (or half the oil and balsamic vinegar) to the vegetables to coat.
  5. Put the vegetables on one end of a sheet tray in a single layer.
  6. Combine chicken and balance of salad dressing in a bowl to coat.
  7. Add the chicken in a single layer on the other end of the sheet tray.
  8. Salt and pepper to taste.
  9. Add any herbs or spices.
  10. Bake in an oven preheated to 425° for about 20 to 25 minutes or until the chicken is cooked through and the vegetables are roasted and tender.
  11. Remove to a serving platter and spoon any pan juices over the chicken and vegetables to serve.

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