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- 4 boneless, skinless chicken thighs - 1 pound broccoli florets - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons olive oil - 4 garlic cloves, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 1/4 cup cherry tomatoes, halved - Fresh basil leaves Gathering these ingredients is simple. First, you need the chicken thighs. They stay juicy and tender. Next, the broccoli adds color and crunch. The marinade is a game-changer. Balsamic vinegar gives depth. Honey adds sweetness. Olive oil keeps everything moist. Garlic adds a punch, while oregano gives a fragrant touch. You can adjust salt and pepper to fit your taste. For garnishing, halved cherry tomatoes bring a pop of color. Fresh basil leaves add freshness and flavor. Together, these ingredients create a delightful dish that pleases the senses. Ready to start cooking? Gather these items and let’s make something delicious! Start by whisking your marinade ingredients together in a large bowl. Use 1/4 cup of balsamic vinegar, 2 tablespoons of honey, 3 tablespoons of olive oil, 4 minced garlic cloves, and 1 teaspoon of dried oregano. Add salt and pepper to taste. Whisk until smooth, and the flavors blend well. Next, add the boneless, skinless chicken thighs to the bowl. Make sure each thigh gets coated in the marinade. Let them sit for at least 15 minutes. If you have time, put them in the fridge for up to an hour. This will boost the flavor. While the chicken marinates, preheat your oven to 425°F (220°C). This high heat helps the chicken get crispy while cooking. Line a large sheet pan with parchment paper. This step makes cleanup easy and helps prevent sticking. After marinating, take the chicken thighs and lay them on one side of the sheet pan. On the other side, arrange 1 pound of broccoli florets. Drizzle the broccoli with a little olive oil, salt, and pepper. Toss them gently to coat every floret evenly. Now, it's time to cook. Place the sheet pan in the preheated oven and roast everything for 20 to 25 minutes. The chicken should reach an internal temperature of 165°F. The broccoli should also be tender but slightly crispy. Five minutes before you finish cooking, scatter the halved cherry tomatoes over the broccoli. This adds color and a burst of flavor. Once the cooking time is up, take the pan out of the oven and let it cool for a few minutes before serving. Marinating your chicken makes it taste better. For this recipe, I suggest marinating for at least 15 minutes. If you have time, let it sit for one hour. This extra time helps the flavors soak in well. You can make the marinade ahead of time and store it in the fridge. This saves time on busy days. To cook the chicken just right, check the temperature. It should reach 165°F for safety. Use a meat thermometer for accuracy. For the broccoli, aim for a tender yet crisp texture. Toss it in olive oil and season well. This helps it roast nicely without getting too soft. Keep an eye on it while it cooks. For a rustic look, serve the chicken and broccoli straight from the sheet pan. It feels warm and homey. If you want a gourmet touch, plate each serving. Drizzle extra balsamic glaze over the top for flair. Pair this dish with a light salad or rice for a complete meal. You can also add some crusty bread to soak up all the flavors. {{image_2}} You can swap chicken thighs for chicken breasts. Chicken breasts are leaner and cook faster. Just watch the cooking time; they may need less time in the oven. If you want a vegetarian option, try tofu or tempeh. Both soak up flavors well. Cut the tofu into cubes and marinate like the chicken. You’ll get a tasty and healthy meal. Adding different herbs and spices can change the taste. Try thyme or rosemary for a fresh twist. You can also add a pinch of red pepper flakes for heat. Using flavored balsamic vinegar is a great idea too. There are many options like fig or garlic balsamic. Each brings its own unique flavor to the dish. You can use other vegetables with this recipe. Carrots, bell peppers, or zucchini all work well. Just cut them into similar-sized pieces for even cooking. Seasonal vegetables also add freshness. In spring, use asparagus or snap peas. In fall, try Brussels sprouts or sweet potatoes. Each season offers tasty options to keep the dish exciting. To keep your sheet-pan balsamic roasted chicken and broccoli fresh, store leftovers in an airtight container. Place the chicken and broccoli in the fridge within two hours of cooking. This step helps reduce bacteria growth and keeps your meal tasty. Use the leftovers within three to four days for the best flavor. For safe handling, always wash your hands before and after touching raw chicken. Clean surfaces and utensils well to avoid cross-contamination. You can freeze the chicken and broccoli for longer storage. Ensure they cool completely before placing them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. This dish can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat in the oven at 350°F (175°C) until warmed through. This method keeps the chicken juicy and the broccoli crisp. This dish stays fresh for about four days in the fridge. After that time, the quality may decline. Check for any off smells or changes in texture. If the chicken looks dry or the broccoli turns brown, it’s best to toss it. Always trust your senses when it comes to food safety! The best way to check chicken doneness is with a meat thermometer. Insert it into the thickest part of the chicken. The temperature should reach 165°F. This ensures it is safe to eat. You can also look for visual cues. The chicken should be no longer pink in the middle. The juices should run clear when you cut into it. This helps you know it is ready. Yes, you can marinate the chicken ahead of time. This adds great flavor. Marinate it for at least 15 minutes, or up to 1 hour. If you want, you can do this overnight in the fridge. After marinating, you can cook the chicken and broccoli. If you have leftovers, reheating is easy. Just warm it in the oven at 350°F until heated through. For sides, try serving with rice or quinoa. They soak up the balsamic flavor well. You could also add a fresh salad to balance the meal. For drinks, a light white wine pairs nicely. If you prefer something non-alcoholic, try sparkling water with lemon. This keeps your meal fresh and fun! Balsamic roasted chicken offers a tasty meal with simple steps. We covered the key ingredients, from chicken thighs to fresh basil. I shared tips for marinating and cooking chicken to perfection. You can adjust the recipe with different proteins and vegetables for variety. Storing leftovers is easy, whether in the fridge or freezer. By following this guide, you can make a delicious dish that suits your taste. Enjoy your cooking adventure and impress everyone at the table!

Sheet-Pan Balsamic Roasted Chicken and Broccoli

Discover the deliciousness of savory sheet-pan balsamic chicken and broccoli! This easy recipe combines juicy chicken thighs with vibrant broccoli, all drizzled in a flavorful balsamic marinade. Perfect for a hassle-free dinner, it takes just 40 minutes to prepare and cook. Elevate your weeknight meals with this healthy dish that the whole family will love. Click through now to explore the full recipe and make your dinner memorable!
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Ingredients
  

4 boneless, skinless chicken thighs

1 pound broccoli florets

1/4 cup balsamic vinegar

2 tablespoons honey

3 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

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

      Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Let them marinate for at least 15 minutes (or up to 1 hour in the refrigerator for more flavor).

        While the chicken marinates, prepare the broccoli florets by washing and trimming them.

          Once marinated, lay the chicken thighs on one side of the sheet pan. On the other side, arrange the broccoli florets. Drizzle them with a little olive oil, salt, and pepper, tossing to coat evenly.

            Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the broccoli is tender and slightly crispy.

              Five minutes before removing the pan from the oven, scatter the halved cherry tomatoes over the broccoli for added color and flavor.

                Remove the pan from the oven and let it cool for a few minutes. Before serving, garnish with fresh basil leaves for a burst of freshness.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                    - Presentation Tips: Serve the chicken and broccoli directly from the sheet pan for a rustic look, or plate them individually and drizzle extra balsamic glaze on top for a gourmet touch.