Roast Chicken Thighs with some delicious root vegetables, cooked all together on one sheet pan. Then drizzle with a gorgeous balsamic glaze. Dinner is SERVED!
Try my Maple Glazed Chicken, or my Oven Roasted Chicken Thighs, too!
Step-by-step photos and instructions are below!
I LOVE this time of year!! I get to make all kinds of things in the oven and not worry about heating up the house. Making oven-baked chicken thighs is a great way to feed a crowd, as they are inexpensive and easy to cook. Tender and juicy, the whole family will dig in happily.
This sheet pan chicken dinner is awesome, just prep the veggies and chicken, drizzle with olive oil and some seasonings – and bake.
If you’re like me and are ALWAYS short on time (and have a hate-hate relationship with doing dishes) – these oven-roasted chicken thighs are for YOU! It’s all done on the one sheet pan!
Here, I take some very simple vegetables to make dinner:
- Parsnips
- Sweet Potatoes
- Red Onions
- Brussels Sprouts
If you love this, you’ll also enjoy my Sheet Pan Chicken Dinner (using chicken breasts)
Balsamic Glaze
The piece de resistance is, of course, the balsamic glaze. Such a super simple thing (only two ingredients), that packs such a delicious flavor. Rich, glossy and syrupy – and can be used in so many different ways to amp up the flavor of a dish.
I love using it to dip vegetables in, with a Caprese salad, drizzled over a creamy brie, drizzled on a pizza (one with caramelized onions is good), or simply over roasted chicken or pork tenderloin.
It can take things from pretty good – to OMG-I-need-more.
Why this recipe works:
- Simple. Nothing fancy, and easy to switch up based on what you have on hand.
- Homemade. Which also means budget-friendly!
- Delicious. Your family will love it!
Kylee’s Notes & FAQs
- Group your Brussels sprouts towards the center of the sheet pan, vs the edge – to prevent over-browning.
- Choose chicken thighs that are similar in size for even cooking.
- Cook chicken until it reaches 165 degrees F when tested in the thickest part with a thermometer.
Substitutions/additions:
- Mix up your vegetable choices: squash, asparagus, green beans, carrots, and fingerling potatoes are all good choices for this kind of dinner
- Use chicken breasts or boneless skinless chicken thighs instead of the bone in skin on thighs. Cook times will vary based on thickness of chicken.
- Add some garlic powder and onion powder to the spice mixture.
- Use Italian seasoning in place of the thyme and rosemary.
How to make this Baked Chicken Thigh Recipe:
Get prepped
Heat the oven to 425°F.
Trim the ends of the Brussels sprouts and remove any yellow leaves.
Peel the sweet potatoes and cut them into ½ inch rounds.
Peel the parsnips and cut them in half lengthwise (quarter them if they’re especially large).
In a small bowl, mix together salt, pepper, thyme, and rosemary.
Roast the chicken
Arrange the vegetables and chicken (place the chicken skin side up for crispy skin) on a large sheet pan. Drizzle with olive oil and sprinkle with the herb mixture.
Roast for 35-40 minutes, rotating the sheet pan halfway through. The chicken is done when it reaches an internal temperature of 165°F.
Serve
Remove from the oven and drizzle with balsamic glaze.
Devour.
For the balsamic glaze
In a small saucepan, combine the balsamic vinegar and maple syrup.
Heat over medium until it begins to bubble.
Reduce the heat to medium-low and simmer for about 10 minutes, or until the liquid reduces by half.
Let it cool and use as a drizzle over the roasted chicken and vegetables.
More Chicken Recipes:
- Chicken Pot Pie (made in 1 skillet)? It’s super easy, and an absolute family favorite!
- Simple Sour Cream Enchiladas are great to make ahead and bake when you need them.
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- ALL CHICKEN RECIPES
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Roast Chicken with Vegetables and Balsamic Glaze
Ingredients
- 1 pound Brussels Sprouts
- 1 large red onion
- 1.5 pound sweet potatoes
- 2 large parsnips
- 4 chicken thighs
- 2 tablespoons olive oil
- Salt & pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
BALSAMIC GLAZE
- ½ cup balsamic vinegar
- 3 tablespoons honey (or maple syrup)
Directions
- Heat the oven to 425 degrees F.
- Cut off the ends of the Brussels sprouts and pull off any yellow leaves.
- Peel the sweet potatoes, and cut into ½ inch rounds
- Peel the parsnips and cut in half lengthwise (do in quarters if they are especially large)
- Arrange vegetables and chicken on a large sheet pan, and drizzle with olive oil, sprinkle with salt, pepper thyme, and rosemary.
- Roast for 35-45 minutes, rotating the sheet pan one time during cooking.
- Remove from oven and drizzle with Balsamic Glaze.
- Devour.
FOR THE BALSAMIC GLAZE
- In a small saucepan, add the balsamic vinegar and maple syrup and heat over medium until bubbles appear.
- Turn the heat down to medium-low and allow to simmer for about 10 minutes until the liquid reduces by half.
- Cool, and use as above.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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