Crispy chicken thighs roasted with seasonal root vegetables make weeknight dinners effortless when you don’t have time or energy to fuss over the meal.
Sheet pan dinners are lifesavers—fast to prepare and easy to clean up. If you like minimal hands-on time and big flavor, this Sheet Pan Balsamic Chicken and Root Vegetables is a go-to. It’s hearty, cozy, and ideal for busy weeknights.
The most time-consuming step is chopping the vegetables. I use a mix of fall favorites—leeks, fennel, beets, and potatoes—but the recipe is flexible. Leave out the leeks if you don’t have them, or swap in carrots or sweet potatoes for variety.
Balsamic vinegar is often used for salads, but here it adds a sweet-tart depth to roasted chicken and vegetables that’s incredibly satisfying.
I hope you enjoy this straightforward, healthy balsamic chicken and veggies. Follow Olivia on Instagram @olivia.adriance for more simple, one-pan meals.
Get the Protein-Empowered digital cookbook!
Key Ingredients for Sheet Pan Balsamic Chicken and Root Veggies
Gather a cutting board, a sharp knife, a rimmed sheet pan, and these simple ingredients for a flavorful, fuss-free dinner.
- Chicken: Bone-in, skin-on chicken thighs are juicy and develop crispy skin in the oven. You may substitute boneless or skinless pieces but watch the cooking time.
- Balsamic vinegar: Adds a balanced sweet-and-acidic flavor that deepens during roasting.
- Vegetables: A mix of leeks, fennel, red beets, small potatoes, and shallots. Swap in other root vegetables like carrots, parsnips, Brussels sprouts, or sweet potatoes as desired.
- Herbs: Dried Italian seasoning for the chicken and fresh rosemary and thyme tucked around the pan for aroma and flavor.
Pin this recipe for later!
Pin It
How to Make Balsamic Chicken and Veggies
Preheat the oven to 425°F (220°C).
While the oven heats, cut the vegetables into uniform pieces so everything roasts evenly. Aim for roughly 1-inch pieces or wedges.
For leeks: trim and slice the light green and white parts, then soak the pieces in water to remove grit. The dirt will settle to the bottom.
Cut the fennel into 1-inch wedges and halve the beets into similar-sized pieces. Halve or quarter the potatoes so nothing is thicker than an inch. Place all vegetables and the shallots on a rimmed sheet pan.
Toss the vegetables with 1–2 tablespoons olive oil and 1–2 tablespoons balsamic vinegar—just enough to coat—then season generously with salt and pepper. Set aside.
Place the chicken in a large bowl and toss with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season both sides with salt, pepper, and Italian seasoning.
Arrange the chicken on the same sheet pan with the vegetables, spreading everything in a single layer. Tuck sprigs of rosemary and thyme between the pieces for added fragrance.
Roast for about 45 minutes, checking at 35 minutes to monitor browning and doneness. The chicken should reach a safe internal temperature and the vegetables should be tender and caramelized.
Remove from the oven when the chicken is cooked through and the vegetables are golden. Serve warm and enjoy.
Other Sheet Pan Chicken Dinners:
- Easy Sheet Pan Chicken Fajitas
- Sheet Pan Baked Honey Garlic Chicken Thighs
- Sheet Pan Curry Chicken and Veggies
- Sheet Pan Harvest Chicken and Veggies
- Sheet Pan Cashew Chicken
SHEET PAN BALSAMIC CHICKEN AND ROOT VEGETABLES
Ingredients
- 4 chicken thighs, bone-in, skin-on
- 2-3 tablespoons olive oil (divided)
- 2-3 tablespoons balsamic vinegar (divided)
- 2 leeks, light green and white part only
- 1 fennel bulb, stalk removed
- 2 red beets, scrubbed and ends removed
- 5 small potatoes
- 5 shallots
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
-
Preheat your oven to 425°F.
-
Prepare the vegetables: slice the leeks, cut the fennel into 1-inch wedges, halve the beets into 1-inch pieces, and halve or quarter the potatoes so nothing is thicker than an inch.
-
Place the cut vegetables and shallots on a rimmed sheet pan.
-
Toss the vegetables with 1–2 tablespoons olive oil and 1–2 tablespoons balsamic vinegar to coat, then season generously with salt and pepper.
-
In a bowl, toss the chicken with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Season both sides well with salt, pepper, and Italian seasoning.
-
Arrange the chicken on the sheet pan with the vegetables and tuck rosemary and thyme sprigs between pieces.
-
Roast in the oven for about 45 minutes, checking at 35 minutes to assess doneness and browning.
-
Remove from the oven when the chicken is cooked through and the vegetables are tender and caramelized.
-
Serve and enjoy.
Notes
Nutrition
| Carbohydrates: 59 g
| Protein: 26 g
| Fat: 26 g
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!