Balsamic Roasted Chicken & Veggies
Sheet-pan chicken thighs and potatoes glazed with balsamic vinegar and fresh herbs, roasted until golden and caramelized. Serve with zucchini and salad greens for a complete Italian-inspired dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 pieces chicken thighs, bone-in skin-on
- 1 lb potatoes, cut into 1-inch chunks
- 3 tbsp balsamic vinegar
- 1 tbsp fresh rosemary or thyme, chopped
Instructions
- 1
Toss chicken thighs and potatoes with olive oil, balsamic vinegar, herbs, salt, and black pepper on a sheet pan.
- 2
Spread in a single layer and roast at 425°F for 24 minutes until chicken skin is golden and internal temp hits 165°F.
- 3
While roasting, halve the zucchini lengthwise and toss with olive oil, salt, and pepper on a second sheet pan.
- 4
Add zucchini to the oven during the last 10 minutes of chicken roasting until edges brown slightly.
- 5
Serve roasted chicken and vegetables over fresh salad greens.
Tools you’ll need
- 18x13-inch sheet pan
- second sheet pan
- instant-read thermometer
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