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Sheet Pan Balsamic Chicken & Veggies — Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs), cut into large chunks or left whole if small
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 1 cup cherry or grape tomatoes
  • 2 cups baby potatoes, halved (or quartered if large)
  • 2–3 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh parsley or basil, chopped, for garnish (optional)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup and better browning.
  2. Make the marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon, Italian seasoning, smoked paprika, salt, and pepper until smooth and glossy.
  3. Marinate the chicken: Pat the chicken dry. Add it to a bowl or zip-top bag with about half of the marinade. Toss to coat. Let it sit while you prep the veggies (10–15 minutes), or refrigerate up to 4 hours for deeper flavor.
  4. Prep the vegetables: Toss potatoes, broccoli, peppers, red onion, and tomatoes with 2 tablespoons olive oil, a generous pinch of salt, and pepper. Drizzle with 1–2 tablespoons of the remaining marinade (not the raw chicken marinade) and toss again.
  5. Roast the potatoes first (if needed): Spread potatoes on the sheet pan and roast for 10 minutes to give them a head start. This helps ensure everything finishes at the same time.
  6. Add the rest: Scatter the remaining vegetables on the pan. Nestle the marinated chicken pieces among the veggies. Avoid crowding; use two pans if necessary for better browning.
  7. Roast to perfection: Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with charred edges. Stir once halfway through for even cooking.
  8. Finish with glaze: Brush or drizzle the remaining clean marinade over the hot chicken and veggies. The heat will slightly reduce it, creating a glossy, tangy finish.
  9. Garnish and serve: Sprinkle with chopped parsley or basil. Taste and adjust seasoning with a pinch of salt, pepper, or an extra splash of balsamic if you want more tang.