SHEET PAN BALSAMIC CHICKEN AND ROOT VEGETABLES
on Sep 20, 2024
This post may contain affiliate links. Please read our disclosure policy.
Crispy chicken thighs and roasted seasonal veggies are the solution for busy weeknights when you don’t have the time or energy to think about what’s for dinner.
Sheet pan dinners are true lifesavers! Whether you’re short on time or just opposed to washing a pile full of dirty dishes, sheet pan meals can really come in and save the day.
If you’ve been around here long enough, you know my love for cooking is almost as profound as my love for easy, one pan meals. This Sheet Pan Balsamic Chicken and Root Vegetables is a cozy, hearty meal that is a cinch to put together which is perfect for weeknight meals!
The hardest part of this recipe is chopping up your veggies. I used a combo of some of my absolute favorite fall vegetables — leeks, fennel, beets, and potatoes.
Like many of my sheet pan meals, this one is entirely customizable. Go ahead and forgo the leeks if you don’t have them and add carrots or sweet potatoes for extra deliciousness.
While balsamic vinegar is typically reserved for salad dressings, I love the way it tastes on chicken and roasted veggies. It gives a slightly sweet, acidic taste that is absolutely craveable.
I hope you love this easy, healthy balsamic chicken and veggies meal as much as I do. And be sure to follow along on my Instagram @olivia.adriance for even more healthy and incredibly easy one pan meals. Cheers!
Get the Protein-Empowered digital cookbook!
Key Ingredients for Sheet Pan Balsamic Chicken and Root Veggies
Gather a cutting board, knife, sheet pan, and these few ingredients for a simple but delicious meal.
- Chicken: Bone-in, skin-on chicken thighs are one of the juiciest, most flavorful cuts of meat. I love how the skin gets nice and crispy in the oven. You could swap for boneless, skinless chicken thighs or breasts but you will likely need to adjust the cooking time as these cuts can cook more quickly.
- Balsamic Vinegar: Slightly acidic and sweet at the same time, this vinegar has a complex taste that adds a richness to this sheet pan dinner.
- Veggies: I used a combo of leeks, fennel, red beets, small potatoes, and shallots. You do you! Use your favorite root veggies, such as Brussels sprouts, parsnips, or yams.
- Herbs: Dried Italian seasoning is added to the chicken while fresh rosemary and thyme is roasted alongside the veggies and chicken for added flavor.
Pin this recipe for later!
Pin ItHow to Make Balsamic Chicken and Veggies
Let’s get cooking! To start, preheat the oven to 425°F.
While the oven is heating up, cut up your veggies. You want to keep everything around the same size so it roasts evenly.
Cut the leeks in half crossways and then lengthwise. (Note: leeks can be very dirty, so I suggest cleaning them thoroughly after cutting them. Simply add the cut pieces to a bowl and let them soak. The dirt will sink to the bottom of the bowl so you’ll be left with squeaky clean leeks!).
Cut the fennel bulb lengthwise and then into 1-inch wedges.
Cut the beets in half and then into 1-inch wedges.
Cut the potatoes in half. If they’re larger, go ahead and cut them into quarters.
Add all the chopped veggies to a sheet pan along with the shallots. If the shallots are smaller, add them whole. If not, chop them in half.
Toss the veggies with 1 to 2 tablespoons of olive oil and 1 to 2 tablespoons of balsamic vinegar. Use just enough so all the veggies are evenly coated. Season generously with salt and pepper. Set the sheet pan aside.
In a large bowl, add the chicken and toss with remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Season both sides of the chicken well with salt, pepper, and Italian seasoning.
Add the chicken to the same sheet pan as your veggies, spreading everything out evenly. Tuck the rosemary and thyme springs in-between the veggies and chicken.
Pop the sheet pan in the oven and roast for about 45 minutes. I tend to check mine at the 35 minute point to see how it’s looking!
Once the chicken is fully cooked and the veggies are nicely roasted, remove from the oven.
Serve and enjoy!
Other Sheet Pan Chicken Dinners:
- Easy Sheet Pan Chicken Fajitas
- Sheet Pan Baked Honey Garlic Chicken Thighs
- Sheet Pan Curry Chicken and Veggies
- Sheet Pan Harvest Chicken and Veggies
SHEET PAN BALSAMIC CHICKEN AND ROOT VEGETABLES
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 2-3 tablespoons olive oil (divided)
- 2-3 tablespoons balsamic vinegar (divided)
- 2 leeks, light green and white part only
- 1 fennel bulb, stalk removed
- 2 red beets, scrubbed and ends removed
- 5 small potatoes
- 5 shallots
- 2 teaspoons Italian seasoning
- Salt and pepper to season
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Preheat your oven to 425°F.
- Prepare the veggies: Cut the leeks in half crossways and then lengthwise. Cut the fennel bulb lengthwise and then into 1 inch wedges. Cut the beets in half and then into 1 inch wedges. Cut the potatoes in half, or quarters if they’re on the larger side. All of the veggies shouldn’t be more than an inch thick at the thickest point. This will help them all cook at the same time.
- To a sheet pan, add the cut veggies and shallots (mine were small so I left them whole but if yours are large but them in half).
- Toss the veggies with 1 to 2 tablespoons of olive oil and 1 to 2 tablespoons of balsamic vinegar (use just enough to coast them) and generously season with salt and pepper.
- Add the chicken to a bowl and toss with 1 tablespoon each olive oil and balsamic vinegar.
- Generously season both sides of the chicken with salt, pepper, and Italian seasoning.
- Add the chicken to the same sheet pan as your veggies.
- Tuck the rosemary and thyme springs in-between the chicken and veggies.
- Roast in the oven for about 45 min (checking at 35 minutes to see if it’s done).
- Once the chicken and veggies have cooked, remove from the oven.
- Serve and ENJOY!!
