Sheet Pan Balsamic Basil Chicken
Sheet Pan Dinners are becoming a thing here. Once everything is prepped, it’s thrown together on a sheet pan, then drizzled with a balsamic vinaigrette, and last, baked. (Jump to Recipe)
My love for sheet pan dinners is over the moon right now, especially since they can be totally customized and you can throw almost anything on them!
To make this sheet pan dinner:
Start with the chicken. I use bone-in, skin-on chicken thighs here. I give the chicken a quick sear on a pan to get it really crispy. Once this chicken is completely done being baked on the sheet pan, it comes out super tender and juicy on the inside and crispy on the outside.
Make the balsamic vinaigrette. This balsamic vinaigrette is made completely from scratch and with ingredients you probably already have stored in your pantry. You’ll need olive oil, balsamic vinegar, brown sugar, Italian seasoning, salt and pepper.
Assemble the sheet pan and bake. Place chicken thighs on the sheet pan and slightly spread them out. Then, toss all of the veggies together with half of the balsamic vinaigrette in a bowl and spread them out around the chicken on the sheet pan. Drizzle the rest of the vinaigrette on the chicken thighs and bake until veggies are tender, the tomatoes are blistered and chicken is fully cooked through. And last, serve with excess amounts of pretty basil ribbons.
If you love this sheet pan dinner, I bet you’ll love these too!:
Sheet Pan Flank Steak With Sweet Potatoes And Brussels Sprouts
Sheet Pan Sausage And Roasted Veggies
If you make this Sheet Pan Balsamic Basil Chicken, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Sheet Pan Balsamic Basil Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs
- 7 tbsp olive oil, divided
- 3 tbsp balsamic vinegar
- 1 tsp brown sugar
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 pound baby carrots
- 1 pound green beans, ends trimmed
- 10 oz cherry tomatoes
- handful of basil, sliced into ribbons
Instructions
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Preheat oven to 425 degrees F.
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add half the chicken thighs to the skillet and sear for 2-3 minutes per side, until crisp. Transfer to sheet pan. Repeat with remaining chicken. Spread chicken out on the sheet pan about 2-3 inches from each other so they are not touching.
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To make the balsamic vinaigrette. In a small bowl, combine balsamic vinegar, brown sugar, Italian seasoning, salt and pepper. Gradually whisk in 6 tbsp olive oil until the dressing is well combined.
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In a large bowl, combine baby carrots, green beans, cherry tomatoes, and half of the balsamic vinaigrette. Toss together until well coated. Spread the veggies around the chicken in a single layer. Drizzle the remaining vinaigrette on the chicken thighs.
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Place into oven and bake for 35-45 minutes until chicken is cooked through and veggies are tender. Remove from oven and garnish with basil ribbons.
