![- 4 bone-in, skin-on chicken thighs - 1 cup cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced - 1 red onion, cut into wedges For this dish, I love using bone-in, skin-on chicken thighs. They stay juicy and flavorful during cooking. I pair them with fresh vegetables like cherry tomatoes, zucchini, bell pepper, and red onion. These veggies roast beautifully and soak up all the tasty flavors. - 1/4 cup balsamic vinegar - 1/4 cup olive oil - 3 tablespoons honey - 3 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste The marinade is key to making this dish shine. I combine balsamic vinegar, olive oil, and honey for a sweet and tangy flavor. I add minced garlic and dried oregano for depth. Don't forget salt and pepper for seasoning. This marinade not only flavors the chicken but also the veggies. For the full recipe, be sure to check the full recipe section. First, gather your ingredients for the marinade. In a small bowl, whisk together: - 1/4 cup balsamic vinegar - 1/4 cup olive oil - 3 tablespoons honey - 3 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste This mix combines sweet and tangy flavors, perfect for the chicken. Once you have whisked it well, set it aside. Next, take your chicken thighs and place them in a large bowl or a zip-top bag. Pour half of the marinade over the chicken. Make sure each piece is well coated. Let the chicken marinate for at least 30 minutes. For even better flavor, marinate it in the fridge for up to two hours. While the chicken marinates, it’s time to prepare your sheet pan. Preheat your oven to 425°F (220°C). On a large sheet pan, arrange the marinated chicken thighs on one side. On the other side, add: - 1 cup cherry tomatoes, halved - 1 zucchini, sliced into half-moons - 1 bell pepper (red or yellow), sliced - 1 red onion, cut into wedges Drizzle the remaining marinade over the vegetables. Toss them gently to coat evenly. This ensures that every bite is bursting with flavor. Now, bake the sheet pan in the preheated oven. Cook it for about 30-35 minutes. The chicken should be cooked through, the skin crispy, and the vegetables tender. If you want extra crispy skin, turn on the broiler for an additional 2-3 minutes at the end. Just keep an eye on it to avoid burning. Let it rest for a few minutes before serving. This allows the juices to settle, making each bite juicy and flavorful. Don't forget to garnish with fresh basil before serving. For the complete recipe, check [Full Recipe]. To marinate chicken well, always use a bowl or a zip-top bag. This helps coat the chicken evenly. I suggest marinating for at least 30 minutes. For more flavor, try to marinate up to 2 hours. This lets the chicken soak up all the lemon and balsamic goodness. For even cooking on the sheet pan, place chicken and vegetables apart. This allows heat to circulate. Bake the chicken at 425°F (220°C) for 30-35 minutes. Check that the chicken is cooked through and the skin is crispy. If you want extra crispiness, broil for 2-3 minutes at the end. Fresh herbs can really make your dish pop. I love using basil for this recipe. It adds a lovely color and flavor. You could also sprinkle nuts or cheese on top for extra texture. Toasted pine nuts or crumbled feta work great! Check out the Full Recipe for more ideas. {{image_2}} You can easily switch the chicken for other proteins. Chicken breasts work well if you prefer leaner meat. They cook faster, so watch the time. If you want a vegetarian option, try firm tofu or tempeh. These soak up flavors nicely and add a nice texture. Using seasonal veggies can create a fresh twist. Asparagus, green beans, or squash can replace zucchini. Root vegetables like carrots and potatoes add a hearty touch. They not only increase flavor but also make the dish more filling. Feel free to play with herbs and spices. Fresh thyme or rosemary can add a lovely aroma. You can also tweak the sweetness in the marinade. If you like it less sweet, reduce the honey. For extra zing, try adding a splash of lemon juice or red pepper flakes. These small changes can transform the dish and keep your meals exciting. For the full recipe, check out the complete guide. To store leftovers safely, let the chicken cool first. Place it in an airtight container. Make sure the vegetables go in the same container or a separate one. This keeps them fresh. You can store the leftovers for up to four days in the fridge. The best method for reheating chicken is using the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet with the veggies. Cover with foil to keep it moist. Heat for about 15-20 minutes. This helps the chicken stay juicy. For veggies, heat them just until warm. This keeps their texture. To freeze leftovers effectively, let them cool completely. Put the chicken and veggies in freezer-safe bags. Remove as much air as you can. They will last for about three months in the freezer. For defrosting, place them in the fridge overnight. This keeps the chicken and veggies from getting soggy. You can marinate chicken for at least 30 minutes. This time allows the flavors to soak in. For the best taste, marinate for up to 2 hours. The longer you marinate, the more intense the flavor becomes. Just remember not to exceed 24 hours. If you marinate for too long, the chicken can become mushy. Yes, you can use different vinegars. Apple cider vinegar adds a fruity touch. Red wine vinegar brings a robust flavor. Each type of vinegar changes the taste slightly. Adjust the sweetness in the marinade as needed. For example, if using a sharper vinegar, you may want to add a little more honey. I love serving this dish with rice or quinoa. They soak up the tasty juices well. You can also pair it with a fresh salad. Roasted vegetables make a great side too. For a complete meal, try serving it with garlic bread. Each of these options complements the chicken perfectly. You can find the full recipe [here](#). This recipe for Sheet Pan Lemon Balsamic Chicken is simple and tasty. You prepare a marinade, add chicken and veggies, then bake it. Enjoying great flavors is easy with this dish. Try different veggies or proteins to make it your own. Remember to marinate well for the best taste. With these tips, you can create a nutritious meal that your family will love. Enjoy your cooking!](https://flavorsprint.com/wp-content/uploads/2025/06/e9e008ad-4a28-4765-a75b-4e4d3713cdf7-250x250.webp)
Sheet Pan Lemon Balsamic Chicken
Discover a delicious and easy Sheet Pan Lemon Balsamic Chicken recipe that will make mealtime a breeze! With juicy chicken thighs and colorful veggies, this dish is bursting with flavor, thanks to a tangy lemon balsamic marinade. Perfect for busy weeknights, it comes together in just 45 minutes! Click through for step-by-step instructions and impress your family with this vibrant, hassle-free dinner. Get ready to enjoy a mouthwatering meal!