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- 4 boneless, skinless chicken thighs - 2 cups baby carrots - 1 red bell pepper, sliced - 1 medium red onion, cut into wedges - 1/4 cup balsamic vinegar - 3 tablespoons honey - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped Gather these ingredients to create a simple yet flavorful meal. The chicken thighs bring protein, while the baby carrots, red bell pepper, and onion add color and nutrition. The balsamic vinegar provides a tangy sweetness that pairs perfectly with honey. Olive oil, garlic, and oregano round out the marinade, enhancing the dish's taste. Don't forget the fresh parsley for a bright finish! Each ingredient plays a key role in making this sheet pan dinner a hit. 1. Preheat your oven to 425°F (220°C). This step warms the oven, helping the chicken cook evenly. 2. In a large bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried oregano, salt, and pepper. This mixture will become your marinade, adding rich flavor to the chicken. 3. Take the chicken thighs and coat them well with the marinade. Make sure every piece is covered for the best taste. 4. Allow the chicken to marinate for at least 15 minutes. This step is key; it helps the flavors soak in and makes the chicken juicy. 5. In another bowl, toss the baby carrots, sliced red bell pepper, and onion wedges with olive oil, salt, and pepper. This mix will bring out the natural sweetness of the veggies. 6. On a large sheet pan, arrange the marinated chicken in the center. Surround it with the seasoned vegetables. This layout allows the chicken and veggies to cook together and absorb the flavors. 7. Pour any remaining marinade over the chicken and vegetables. This adds more depth to the dish. 8. Bake in the preheated oven for 25-30 minutes. Your chicken should be cooked through, with an internal temperature of 165°F (75°C), and the vegetables should be tender. For the best flavor, marinate the chicken for at least 15 minutes. This short time allows the chicken to soak in the balsamic mix. You can marinate for up to two hours for even more taste. Use a zip-top bag for easy coating. Make sure every piece is well-covered in the marinade. To ensure the chicken is tender, check that it reaches an internal temperature of 165°F. Use a meat thermometer for accuracy. Avoid overcrowding the sheet pan. This helps the chicken and veggies cook evenly. If too close, they can steam instead of roast, leading to a soggy meal. Pair the balsamic chicken with fluffy rice or creamy mashed potatoes. A fresh green salad adds a nice crunch. You can also serve it with crusty bread to soak up the tasty juices. Enjoy the colorful plate for a feast for the eyes and palate. {{image_2}} You can switch up the veggies in this dish. Try using: - Zucchini - Broccoli - Sweet potatoes - Brussels sprouts Seasonal vegetables work great here too. In fall, add butternut squash. In spring, use asparagus. This keeps your meal fresh and exciting. Balsamic vinegar is tasty, but other vinegars can add flair. Consider: - Apple cider vinegar - Red wine vinegar - White wine vinegar Each will change the flavor and make it unique. Experiment to find your favorite! Want to mix up the protein? You can use: - Tofu for a vegetarian option - Pork tenderloin for a different meat flavor - Salmon for a healthy fish option These proteins work well with the marinade and keep the dish fun and varied. To store leftover chicken and vegetables, let them cool first. Place them in an airtight container. This keeps them fresh for up to three days. Make sure to separate the chicken from the veggies if possible. This helps maintain their textures. To reheat, use an oven or skillet. Preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet. Heat for about 15 minutes or until warm. If using a skillet, heat on medium for about 5-7 minutes. This keeps the flavors and textures nice. For longer storage, you can freeze the chicken and veggies. Place them in a freezer-safe bag or container. Remove as much air as you can. This prevents freezer burn. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Making this dish is quick and easy. It takes about 15 minutes to prep and 30 minutes to cook. In total, you’ll spend around 45 minutes from start to finish. This makes it a great option for busy weeknights. Yes, you can use bone-in chicken thighs. They add flavor but take longer to cook. If you choose bone-in, bake for about 35 to 40 minutes. Make sure the chicken is cooked through by checking the juices run clear. This way, you will enjoy tender and tasty chicken. The safe internal temperature for chicken is 165°F (75°C). Use a meat thermometer to check. Insert it into the thickest part of the thigh without touching the bone. Always ensure your chicken reaches this temperature for safe eating. This step keeps you and your family safe while enjoying your meal. This recipe for Sheet Pan Balsamic Chicken with vegetables is easy and tasty. You learned about the main ingredients, marinade, and how to prep and bake. Plus, I shared helpful tips for marinating and serving. Don’t hesitate to try different veggies or proteins. You can store leftovers or freeze them for later. Enjoy your cooking!

Sheet Pan Balsamic Chicken Carrots

Delight your taste buds with this easy Sheet Pan Balsamic Chicken & Carrots recipe! Perfect for busy nights, this one-pan meal combines juicy chicken thighs with tender baby carrots and vibrant bell peppers, all coated in a flavorful balsamic marinade. Prep is a breeze, and clean-up is minimal! Click through to discover the full recipe and bring a delicious, healthy meal to your table tonight.
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby carrots

1 red bell pepper, sliced

1 medium red onion, cut into wedges

1/4 cup balsamic vinegar

3 tablespoons honey

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried oregano, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes.

        While the chicken is marinating, prepare the vegetables. In another bowl, combine the baby carrots, sliced red bell pepper, and onion wedges. Drizzle with a little olive oil, salt, and pepper, and toss to coat.

          On a large sheet pan, arrange the marinated chicken thighs in the center and surround them with the seasoned vegetables.

            Pour any remaining marinade over the chicken and vegetables for added flavor.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

                Once baked, remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings