![['Juicy balsamic chicken thighs with vibrant broccoli and red bell pepper on a sheet pan.', 'Close-up of roasted chicken and mixed vegetables glazed with balsamic vinegar.', 'Side view of a platter featuring golden chicken thighs and colorful veggies.', 'A delicious sheet pan meal showcasing succulent chicken and fresh vegetables.']](https://timetocooks.com/wp-content/uploads/2026/06/sheet-pan-balsamic-chicken-veggies_1_U1-300x300.webp)
Sheet-Pan Balsamic Chicken & Veggies
A flavorful and easy sheet-pan meal featuring tender balsamic-glazed chicken thighs with roasted vegetables.
Ingredients
Protein
- 4 pieces bone-in, skin-on chicken thighs
Vegetables
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
Sauce & Oils
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Mix balsamic vinegar, olive oil, garlic powder, salt, and pepper to make the glaze.
- Brush chicken with glaze, arrange on sheet, add vegetables around, and drizzle remaining glaze.
- Roast for 25-30 minutes until chicken is crispy and vegetables are tender. Stir vegetables halfway.
- Sprinkle thyme, rest for 5 minutes, then serve.
Notes
For extra flavor, marinate the chicken in the glaze for 30 minutes before baking.