Balsamic Chicken Sheet Pan Supper

Not familiar with sheet pan suppers?  Well, get to know them with this flavorful Balsamic Chicken Sheet Pan Supper!  With your main and side roasted in a single pan, this is one deliciously low-maintenance dinner.

I have fallen in love with sheet pan suppers.  You know them, right? ... The oven-roasted sheet pan version of the one pot meal?  With your main and side roasted all in the same pan, they're such an easy, versatile, and low-maintenance way to make dinner!

For tasty sheet pan suppers, the "formula" is quite simple:

A rimmed sheet pan + a protein and veggies + olive oil and seasonings = one deliciously low-effort dinner.

And by mixing and matching different meats, vegetables, and seasonings? ... Oh, the possibilities are virtually endless.

One of our family favorites so far is this Balsamic Chicken Sheet Pan Supper.  We chose to use boneless, skinless chicken thighs because they're typically more juicy and flavorful than chicken breasts.  But if you prefer breasts ... or drumsticks, ... use those instead for sure.

Tossing the chicken and vegetables in balsamic vinegar brings a deep, rich flavor that's laced with just a touch of sweetness.  It's a bit of sweet ... but not too sweet.

My husband and 6-year-old daughter both loved this dish as much as I did.  In fact, they've loved all the sheet pan suppers I've been experimenting with lately.  Which means this method will definitely be a staple in my kitchen going forward.

So just how  simple is the sheet pan supper method, you ask?  To quote one of our daughter's favorite sayings ... it's "super-duper" simple.

All you have to do is place chicken thighs in a large bowl along with some carrots, red onion, and halved baby potatoes.  Toss them with a good dose of balsamic vinegar, fresh garlic, and dried thyme ...

... lay everything out in a single layer on a rimmed sheet pan, allowing a bit of space between items on the pan so they roast real good instead of steam ...

... and bake for about 40 minutes until everything is cooked through and tender.

Seriously, how easy is that?  One bowl, one pan, a few simple ingredients, some time in the oven ... and you've got one incredibly tasty low-effort meal.  Give it a try and I'm pretty sure you'll fall in love with the sheet pan supper method, too.

Check out these other super-tasty chicken dinner recipes:

• Creamy Chicken Rice Casserole
• Oven Barbecue Chicken Thighs
• Baked Chicken Cacciatore
• Buttermilk Baked Chicken
• Slow Cooker Chicken Stroganoff
• Quick Weeknight Chicken Penne Alfredo
• Whole Roasted Chicken with Vegetables
• How to Make Shredded Chicken (3 easy ways)
• More main dish recipes

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balsamic chicken thighs, chicken sheet pan dinner, baked chicken thighs recipe

Main Dishes

Yield: about 6 servings

Author: Tracey | The Kitchen is My Playground

Balsamic Chicken Sheet Pan Supper

With your main and side roasted in a single pan, this is one deliciously low-maintenance dinner.

prep time: 15 Mcook time: 45 Mtotal time: 60 M

ingredients:

• 2 lbs. boneless chicken thighs {or drumsticks}
• 1 large red onion, halved & cut into wedges
• 1 to 1 1/2 lb. baby potatoes, halved
• 3 large carrots, peeled & cut into sticks
• 2 T. extra-virgin olive oil
• 1/4 c. Balsamic vinegar
• 1/2 T. dried thyme
• 2 cloves garlic, minced
• kosher salt & black pepper

instructions:

How to cook Balsamic Chicken Sheet Pan Supper

1. Season chicken on both sides with a sprinkling of kosher salt and black pepper. 
2. Place seasoned chicken, red onion, potatoes, and carrots in a large bowl. Add balsamic vinegar, extra virgin olive oil, dried thyme, minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Toss to coat.
3. Arrange chicken and vegetables in a single layer on a rimmed sheet pan coated with non-stick cooking spray. {For extra-easy clean-up, line the pan with foil before coating with non-stick cooking spray. After cooking, simply lift off the foil and discard.} For great roasting {and not steaming!}, leave plenty of room between each item on the baking sheet and keep veggies away from the edges of the chicken. Use 2 pans, if necessary.
4. Bake at 425 degrees for 40 to 45 minutes, or until chicken is cooked through.

https://www.thekitchenismyplayground.com/2016/06/balsamic-chicken-sheet-pan-supper.html

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You might also like these other chicken dish recipes:

Slow Cooker Chicken Stroganoff

Chicken Parmesan Meatloaf

Bacon & Corn Chicken Pot Pie

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