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–+ servings

Sheet Pan Balsamic Chicken & Veggies

Print Recipe
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

Ingredients  

  • 1 head broccoli - chopped into florets OR 3-4 cups per head if buying just florets
  • 1 head cauliflower - chopped into florets OR 3-4 cups per head if buying just florets
  • 1 shallot - sliced
  • 2 TBSP EVOO/avocado oil - for veggies
  • 1 TBSP EVOO/avocado oil - for chicken
  • 1/4 tsp fine sea salt - for veggies
  • 1/4 tsp fine sea salt - for chicken
  • 1/4 tsp ground pepper - for veggies
  • 1/4 tsp ground pepper - for chicken
  • 2 cloves garlic - minced
  • 1 tsp dried marjoram - oregano OR Herbs de Provence will work as well
  • 4 bone-in chicken thighs
  • 3 TBSP balsamic vinegar
  • 1/3 cup grated Parmesan cheese

Instructions

  • Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil/parchment paper and coat with cooking spray or drizzle of oil.
  • Combine broccoli, cauliflower, shallots, oil for veggies, salt and pepper for veggies in a large bowl. Toss well to coat. Transfer to the prepared baking sheet.
  • Combine garlic, marjoram (or other) and the remaining oil, salt and pepper in a small bowl. Coat both sides of the chicken with the garlic mixture. Place on the baking sheet. Roast the chicken and vegetables for 15 minutes. 
  • Remove from oven to toss the vegetables and drizzle the chicken with vinegar. Sprinkle all with Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165 degrees F, about 10 more minutes.
  • If chicken skin is not crispy at the end of cooking, set oven to BROIL for 3-4 minutes but watch closely to avoid burning the veggies.
  • Remove from oven and serve hot!

Nutrition Information

Nutrition Facts
Sheet Pan Balsamic Chicken & Veggies
Amount per Serving
Calories
550
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
18
g
Cholesterol
 
149
mg
50
%
Sodium
 
645
mg
28
%
Potassium
 
1266
mg
36
%
Carbohydrates
 
22
g
7
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
33
g
66
%
Vitamin A
 
1136
IU
23
%
Vitamin C
 
206
mg
250
%
Calcium
 
198
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

If increasing servings beyond 4, consider using 2 or more baking sheets in order to give the food space to cook and to avoid mushy veggies.