Description
This easy Balsamic Chicken Sheet Pan Supper with Veggies is the perfect meal you can make any night of the week, and it’s ready in under half an hour!
Ingredients
Scale
- 4 Chicken Thighs — I used boneless, skinless, but whatever you have is fine.
- Balsamic Vinaigrette Marinade (recipe to follow)
- 2 cups Broccoli Florets
- 2 cups Cauliflower Florets
- 8 Colorful Carrot halves
- 1 medium Onion, sliced
- 3 tbs Olive oil
- 1 tsp each Salt & Pepper
Balsamic Vinaigrette Marinade:
- 2 tbs Olive Oil
- 2 tbs Balsamic Vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
Instructions
Balsamic Vinaigrette Marinade:
- Combine the olive oil and balsamic vinegar with the onion powder, garlic powder, oregano, salt, and black pepper.
- Add all of this to a container with a lid.
- Whisk it up!
- It takes a little bit and vigor, but make sure all the ingredients are combined well.
- Add the boneless, skinless thighs to the well-mixed marinade.
- Smoosh it around, and ensure all sides are coated well.
- Put the lid on the container, and place it in the fridge.
- It needs to marinate for a minimum of two hours, but overnight is best.
Roasting the Chicken and Veggies:
- Preheat oven to 425˚.
- Drizzle a few tablespoons of olive oil onto a half pan.
- Dump your veggies on top of the oil.
- Toss the vegetables around in the oil, making sure each one is well coated.
- Sprinkle salt and pepper on top.
- Now, get out the chicken that has been marinating.
- Nestle each piece onto the pan.
- No need to worry about if the chicken is on top of the veggies — just add them in!
- Pop the pan into a 425˚ pre-heated oven and roast for 20-25 minutes, or until the chicken’s internal temperature is 165˚.
- Once cooked to 165˚, you are ready to eat!
