Sheet Pan Balsamic & Parmesan Chicken with Roasted Vegetables
Looking for an easy, weeknight meal? This Balsamic Parmesan Chicken dinner is roasted on a sheet pan with broccoli, red peppers, and shallots for a simple, healthy meal with little effort. Balsamic vinegar and grated parmesan cheese add incredible flavour to the juicy chicken and tender-crisp vegetables.
Servings: 4
Equipment
- 1 Sheet pan
- bowl
Ingredients
- 1 head broccoli cut into bite-sized florets
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 2 shallots sliced
- 3 tablespoons extra virgin olive oil
- Salt & pepper
- 2 garlic cloves crushed
- 1 teaspoon dried marjoram
- 8 chicken thighs boneless, skinless
- 3 tablespoons balsamic vinegar
- ½ cup parmesan cheese grated
- 1 tablespoon fresh flat-leaf parsley chopped (optional)
- Non-stick cooking spray
Instructions
- Preheat oven to 450°F.
- Add chopped broccoli, red peppers, and shallots to a bowl with 2 tablespoons of olive oil, salt & pepper. Toss to coat the vegetables completely and add to a sheet pan sprayed with non-stick cooking spray.
- In the same bowl, add remaining tablespoon of olive oil, marjoram, crushed garlic, and salt & pepper. Add chicken thighs and toss to coat completely in the mixture. Place on the baking sheet with the vegetables.
- Roast for 15 minutes, then remove from the oven. Drizzle balsamic vinegar over the chicken and vegetables, then sprinkle with parmesan cheese.
- Roast for another 10 minutes or until chicken is completely cooked (internal temperature 165°F).
- Turn the oven to broil, and broil the chicken & vegetables for 5 minutes or until golden brown.
- To serve, sprinkle with more parmesan cheese and chopped flat-leaf parsley.
Notes
Did you make Sheet Pan Balsamic Parmesan Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.