SHEET PAN BALSAMIC CHICKEN AND ROOT VEGETABLES

A fall take on a chicken sheet pan dinner, this Balsamic Chicken and Root Vegetable meal is going to be a family favorite. Best of all, cleanup is a breeze!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: Chicken thigh recipes, Sheet pan, Sheet pan chicken, Sheet pan recipe

Servings:

Author: Olivia Adriance

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!!

Notes

This meal is entirely customizable! Use it as a formula for your sheet pan meals, adding in and swapping out vegetables based on what you have and love.

Nutrition