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You need to try my delicious, easy, sheet pan Paleo Balsamic Chicken recipe with Roasted Potatoes, Red Onion, Tomatoes & fresh herbs! You can cook it on one pan in the oven in an hour or less.

Balsamic Chicken and Roasted Vegetables

You need to try my delicious, easy, sheet pan Balsamic Chicken recipe with Roasted Potatoes, Red Onion, Tomatoes & fresh herbs! You can cook it on one pan in the oven in an hour or less!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 394 kcal
Author Sheena Strain

Ingredients

  • 6 chicken thighs skin on, bone in

Vegetables

  • 24 oz baby gold potatoes halved
  • 1 large red onion
  • 1 tbsp fresh rosemary chopped
  • 2 sprigs fresh thyme removed the leaves
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1.5 cup cherry tomatoes

Marinade

Instructions

  1. Turn on your oven to 400° F or 200° C

  2. Mix the marinade together and add the chicken, toss it around to coat it and put it in the fridge.

  3. Get out a half sheet pan. You can line it with parchment for easy clean up, I find that the food will stick to foil lined pans, so I no longer use that as a liner. 

  4. Toss the halved potatoes and onions in a small amount of olive oil, and then place the potatoes only on the sheet pan and bake for 15 minutes. Put the onions to one side.

  5. After 15 minutes, remove the sheet pan and add the red onion and the chicken along with the marinade, then sprinkle on the chopped rosemary and thyme and a little salt and pepper, and put it back in the oven.

  6. Cook for a further 25 minutes, then take out the pan again to add the cherry tomatoes, and cook for 20 minutes more.

  7. After 45 minutes the chicken thighs should be fully cooked to an internal temperature of 165°F

Recipe Notes

BALSAMIC VINEGAR - Any supermarket balsamic vinegar will work for this recipe, but as with anything else some are better than others and that's often reflected in the price tag.

CHICKEN THIGHS - I'm using bone in for the timing of this recipe, but you can use skinless boneless thighs, or skin on boneless variety too. The skinless boneless thighs will not take as long to cook as the bone in versions so you will need to adjust the cook time to compensate for that. HERBS - I used fresh herbs for this recipe, you can use dried if that's all you have but it won't be quite the same.

POTATOES - I used a little bag of baby gold potatoes cut in half. If you have a different variety that's totally fine, just cut them to a similar size as you see in the photos if you want them to cook with the same timing listed in the recipe

Nutrition Facts
Balsamic Chicken and Roasted Vegetables
Amount Per Serving
Calories 394 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 110mg37%
Sodium 360mg16%
Potassium 823mg24%
Carbohydrates 22g7%
Fiber 3g13%
Sugar 5g6%
Protein 22g44%
Vitamin A 285IU6%
Vitamin C 22.1mg27%
Calcium 59mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.