Take the stress out of weeknight dinner prep and cleanup with this simple sheet pan dinner, sweet and sour balsamic chicken with vegetables.
Getting dinner on the table every single night for a family of five is tough when you have 5 distinct food critics to appease to every night. Add in the extra parameter of wanting a healthy meal and you have a near impossible task.
Family dinners are a precious time to bond and share stories. Getting dinner on the table shouldn’t be stressful.
I totally understand the appeal of sheet pan dinners. Throw everything you need for one meal on a sheet pan to cook in the oven. And the BEST part? Just ONE PAN to clean up.
I have already shared my one-skillet spaghetti, sheet pan spatchcocked chicken with potatoes and baked brats with raisins, cabbage and onions. And now I have another sheet pan dinner for you to enjoy!
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Laura says :
Why this recipe works
- Simple prep: You can easily throw the marinade and chicken in a resealable bag in the morning and let it chill while you leave for work, carpool or all the other crazy things you have planned for the day.
- Easy cleanup: This sheet pan dinner is easy to throw together and everything cooks on one baking sheet, making cleanup simple and fast!
- Customize it: You roast your chicken with your family’s favorite veggies, including carrots, broccoli and cauliflower. You can also double the recipe, split it up into two sheet pans and you have enough for big teenage appetites!
- Flavorful: The chicken and veggies roast beautifully with the balsamic marinade. As it roasts, everything caramelizes giving a wonderful sweet and tangy flavor!
- Healthy meal: This is a wholesome dinner the family will love and it uses real ingredients and nothing processed.
Ingredients needed
- Chicken: I used bone-in chicken thighs. You can also use bone in chicken breast and/or drumsticks.
- Extra virgin olive oil: Oil not only provides flavor but also moisture to the marinade. I prefer using extra virgin olive oil, but regular vegetable oil can also be used.
- Balsamic vinegar: You can use any variety of balsamic vinegar, but do choose a good quality variety. You can also used infused balsamic vinegars for more flavor.
- Lemon juice: Balsamic gives a sweet and tangy flavor to your dish. I add a little lemon juice for more sour notes and to help tenderize the chicken.
- Mustard: I like to use a stone ground mustard. It adds pepper tones and gives the marinade some body.
- Potatoes: I used small baby yellow potatoes, but you can also use baby red potatoes. You can also use larger potatoes, just cut them the same size as the other vegetables for even roasting.
- Brussels sprouts: These babies roast beautifully and caramelize with the balsamic vinegar.
- Mushrooms: You can use white or cremini mushrooms. You can also use portobello mushrooms, just cut them into chunks or strips.
- Red onion: Roasted onions are so delicious! You can use red, white or sweet vidalia onions.
- Garlic: Fresh garlic gives the best flavor, especially to marinades.
Step by step directions
- Make the marinade. Whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt and pepper.
- Marinate the chicken. Place chicken in a large resealable bag and pour 1 cup of the marinade in with it. Squish chicken around to spread it evenly. Refrigerate 3-8 hours. Reserve remaining marinade for vegetables.
- Coat the veggies. Place vegetables in a large bowl and coat in remaining marinade.
- Roast the chicken. Place the chicken on a large sheet pan then spread the veggies evenly on baking sheet. Roast in the oven until food is caramelized, stirring vegetables halfway for even browning.
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Expert tips and recipe FAQs
Garnish with some fresh oregano, or if you prefer rosemary or basil they would pair beautifully with this dish, too. Fresh herbs always liven up a meal!
Want more recipes using balsamic vinegar? Then try my balsamic roasted tomato zucchini noodles or these fabulous balsamic portobello sliders. For more unique ways to cook with balsamic vinegar try my homemade strawberry jam or my upside-down grape cake — both made with balsamic vinegar!
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Absolutely! The vinegar provides acidity you need to tenderize your meat as well as an incredible sweet and tangy flavor. The little sugar it has also caramelizes while your food roasts and cooks.
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Balsamic Chicken with Vegetables
Ingredients
- 1 cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup lemon juice
- ¼ cup stone ground mustard
- 3 garlic cloves crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 bone in chicken thighs
- ½ lb Dutch baby yellow potatoes
- 8 oz Brussels sprouts
- 8 oz whole mushrooms
- 1 red onion cut into wedges
Instructions
- In a large bowl whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt and pepper.
- Place chicken in a large resealable bag. Pour 1 cup of the marinade over the chicken, seal bag, and squish chicken around to spread it evenly. Refrigerate 3-8 hours.
- Reserve remaining ½ cup of marinade for the vegetables.
- Preheat oven to 400ºF.
- Place the chicken on a large sheet pan.
- Place vegetables in a large bowl. Coat vegetables in remaining marinade then spread evenly on baking sheet with chicken.
- Roast in the oven until food is caramelized, about 40 minutes. About 20 minutes in, stir up vegetables so they brown evenly.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Great looking recipe! Sheet pan dinners are so easy, aren’t they? This looks like a particularly good one — so full of flavor! Thanks.
This is a lovely recipe! My husband hates vinegar, but I imagine a lot of the vinegar would cook off in the oven. I’ll just surprise him! I love your cookbook cover, btw.
Thank you, Mimi! The good thing about balsamic vinegar is that it’s thicker and sweeter than normal vinegar. And it caramelizes in this recipe, so I hope this passes your husband’s taste test!!
Loving this combo, Laura! Yum!