Balsamic Roast Chicken and Vegetables

Elevate your weeknight dinner with this irresistibly flavorful Balsamic Roast Chicken and Vegetables! Juicy, golden-brown bone-in chicken thighs are paired with a colorful medley of baby potatoes, tender carrots, broccoli florets, and sweet red onion, all roasted to perfection on a single sheet pan. A rich balsamic glaze infused with honey, garlic, and fragrant herbs like rosemary and thyme ties it all together, creating a savory-sweet harmony that's impossible to resist. With just 15 minutes of prep time and an effortless roasting method, this recipe delivers a wholesome, satisfying meal the whole family will love. Serve it straight from the pan with a drizzle of the savory pan juices for a dinner that's as rustic as it is delicious. Perfect for busy weeknights or casual entertaining, this easy one-pan roast chicken is sure to become a household favorite!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 500 grams baby potatoes, halved
• 3 medium carrots, sliced into 1-inch pieces
• 2 cups broccoli florets
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, dried rosemary, dried thyme, salt, and black pepper.

Step 3

Combine the baby potatoes, carrots, broccoli florets, and red onion in a large mixing bowl. Drizzle half of the balsamic mixture over the vegetables and toss to coat evenly.

Step 4

Arrange the vegetables in an even layer on a large, rimmed baking sheet.

Step 5

Pat the chicken thighs dry with paper towels and place them on top of the vegetables, skin-side up. Brush the chicken with the remaining balsamic mixture.

Step 6

Place the baking sheet in the preheated oven and roast for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.

Step 7

During the last 10 minutes of cooking, you can turn on the broiler for additional crispiness, if desired.

Step 8

Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

Step 9

Serve the chicken thighs with the roasted vegetables, and drizzle any pan juices over the top for extra flavor.

Nutrition Facts

Serving size	(1595.9g)

Amount per serving	% Daily Value*
Calories	2379.7

Total Fat 146.0g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 486mg	0%
Sodium 2997.7mg	0%
Total Carbohydrate 144.0g	0%
Dietary Fiber 20.0g	0%
Total Sugars 38.9g
Protein 127.7g	0%

Vitamin D 0IU	0%
Calcium 300.8mg	0%
Iron 13.4mg	0%
Potassium 4019.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 21.3%

Carbs: 24.0%