Oven Roasted Chicken Thighs (with Balsamic Glaze)

Roast Chicken Thighs with some delicious root vegetables, cooked all together on one sheet pan. Then drizzle with a gorgeous balsamic glaze. Dinner is SERVED!

Try my Maple Glazed Chicken, or my Oven Roasted Chicken Thighs, too!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

I LOVE this time of year!! I get to make all kinds of things in the oven and not worry about heating up the house. Making oven-baked chicken thighs is a great way to feed a crowd, as they are inexpensive and easy to cook. Tender and juicy, the whole family will dig in happily.

This sheet pan chicken dinner is awesome, just prep the veggies and chicken, drizzle with olive oil and some seasonings – and bake.

If you’re like me and are ALWAYS short on time (and have a hate-hate relationship with doing dishes) – these oven-roasted chicken thighs are for YOU! It’s all done on the one sheet pan!

Here, I take some very simple vegetables to make dinner:

• Parsnips
• Sweet Potatoes
• Red Onions
• Brussels Sprouts

If you love this, you’ll also enjoy my Sheet Pan Chicken Dinner (using chicken breasts)

Balsamic Glaze

The piece de resistance is, of course, the balsamic glaze. Such a super simple thing (only two ingredients), that packs such a delicious flavor. Rich, glossy and syrupy – and can be used in so many different ways to amp up the flavor of a dish.

I love using it to dip vegetables in, with a Caprese salad, drizzled over a creamy brie, drizzled on a pizza (one with caramelized onions is good), or simply over roasted chicken or pork tenderloin.

It can take things from pretty good – to OMG-I-need-more.

Why you’ll love this

• Simple. Nothing fancy, and easy to switch up based on what you have on hand.
• Homemade. Which also means budget-friendly!
• Delicious. Your family will love it!

Substitutions/additions:

• Mix up your vegetable choices: squash, asparagus, green beans, carrots, and fingerling potatoes are all good choices for this kind of dinner
• Use chicken breasts or boneless skinless chicken thighs instead of the bone in skin on thighs. Cook times will vary based on thickness of chicken.
• Add some garlic powder and onion powder to the spice mixture.
• Use Italian seasoning in place of the thyme and rosemary.

How to make this recipe

Get prepped
Heat the oven to 425°F. Trim the ends of the Brussels sprouts and remove any yellow leaves. Peel the sweet potatoes and cut them into ½ inch rounds. Peel the parsnips and cut them in half lengthwise (quarter them if they’re especially large). In a small bowl, mix together salt, pepper, thyme, and rosemary.

Roast the chicken. Arrange the vegetables and chicken (place the chicken skin side up for crispy skin) on a large sheet pan. Drizzle with olive oil and sprinkle with the herb mixture.
Roast for 35-40 minutes, rotating the sheet pan halfway through. The chicken is done when it reaches an internal temperature of 165°F.

Serve. Remove from the oven and drizzle with balsamic glaze.

For the balsamic glaze In a small saucepan, combine the balsamic vinegar and maple syrup. Heat over medium until it begins to bubble. Reduce the heat to medium-low and simmer for about 10 minutes, or until the liquid reduces by half. Let it cool and use as a drizzle over the roasted chicken and vegetables.

More recipes to love

More Chicken Recipes:

• Chicken Pot Pie (made in 1 skillet)? It’s super easy, and an absolute family favorite!
• Simple Sour Cream Enchiladas are great to make ahead and bake when you need them.
• This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
• ALL CHICKEN RECIPES

5 from 16 votes

Roasted Chicken with Vegetables and Balsamic Glaze

Author Kylee Ayotte

Servings 4

Prep Time: 5 minutes mins

Cook Time: 40 minutes mins

Total Time: 45 minutes mins

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Roast Chicken Thighs with some delicious root vegetables, cooked all together on one sheet pan. Then drizzle with a gorgeous balsamic glaze. Dinner is SERVED!

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Ingredients

 

1x2x3x

• ▢ 1 pound Brussels Sprouts
• ▢ 1.5 pound sweet potatoes
• ▢ 1 large red onion
• ▢ 2 large parsnips
• ▢ 4 chicken thighs
• ▢ 2 tablespoons olive oil
• ▢ salt and pepper
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon dried rosemary

BALSAMIC GLAZE

• ▢ ½ cup balsamic vinegar
• ▢ 3 tablespoons honey or maple syrup

Instructions

• Heat the oven to 425°F.
• Cut off the ends of 1 pound Brussels Sprouts and pull off any yellow leaves.
• Peel 1.5 pound sweet potatoes, and cut into ½ inch rounds. Peel 1 large red onion and cut into chunks.
• Peel 2 large parsnips and cut in half lengthwise (do in quarters if they are especially large)
• Arrange vegetables and 4 chicken thighs on a large sheet pan, and drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
• Roast for 35-45 minutes, rotating the sheet pan one time during cooking.
• Remove from oven and drizzle with Balsamic Glaze.
• Devour.

FOR THE BALSAMIC GLAZE

• In a small saucepan, add ½ cup balsamic vinegar and 3 tablespoons honey and heat over medium until bubbles appear.
• Turn the heat down to medium-low and allow to simmer for about 10 minutes until the liquid reduces by half.
• Cool, and use as above.

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 651kcal | Carbohydrates: 79g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 226mg | Potassium: 1612mg | Fiber: 13g | Sugar: 32g | Vitamin A: 25075IU | Vitamin C: 115.7mg | Calcium: 159mg | Iron: 4.6mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee