Sheet Pan Balsamic Chicken
Quick and Easy Weeknight Dinner made with Chicken and Vegetables
Servings: 4
Ingredients
- 1 1/2 pounds small potatoes, scrubbed and halved if large
- 1/2 pound white mushrooms, clean, trimmed and cut it half if large
- 1 medium onion, cut into 8 wedges
- 4 cloves garlic, peeled and cut in half
- 2 sprigs fresh rosemary
- 8 sprigs fresh lemon (or regular) thyme
- salt and pepper
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons balsamic vinegar
- 4 chicken thighs, patted dry
Instructions
- Center a rack on the oven and preheat to 450 degrees. Line a rimmed baking sheet with foil, lightly oil foil.
- Put the potatoes, mushrooms, onion and garlic in a large bowl. Toss in rosemary springs and 4 sprigs of thyme, 1 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons of the oil and 3 tablespoons of the balsamic vinegar. Mix everything well and spread the ingredients on the prepared baking dish.
- Place the chicken thighs in a bowl and add 3 tablespoons of the oil and 2 tablespoons of the balsamic vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well to coat the chicken.
- Add the chicken thighs to the vegetables on the baking sheet.
- Roast the chicken for 30 minutes.
- Remove baking sheet from oven and add small tomatoes, return to the oven and bake an additional 10 minutes.
- At end of baking time, check the temperature of the thickest part of the chicken thigh. Needs to register at 165 degrees. If not, return to the oven and bake 5-10 minutes more until that temperature is reached.
- After taking chicken and vegetables from oven, drizzle 1 additional tablespoon of balsamic vinegar over the top. Serve immediately. Enjoy!!!!