Go Back
+ servings
easy balsamic chicken sheet pan supper low carb dinner idea
Print Recipe
5 from 3 votes

Easy Balsamic Roasted Chicken Sheet Pan Supper

This easy Balsamic Roasted Chicken Sheet Pan Supper is the best dinner recipe idea you can make any night of the week, and it's ready in under an hour!
Prep Time1 d 10 mins
Cook Time30 mins
Marinade15 mins
Total Time1 d 55 mins
Course: Main Dishes
Cuisine: Italian
Servings: 4 people
Calories: 387kcal

Ingredients

Instructions

  • Combine the olive oil and balsamic vinegar with onion powder, garlic powder, oregano, salt, and black pepper.
  • Whisk up the marinade in a container that has a lid, until well combined.
  • Add chicken thighs to the container, turning to coat all sides.
  • Let the chicken marinate for at least 2 hours and up to 24 hours.
  • Preheat your oven to 425˚F.
  • On a half sheet pan, drizzle a Tablespoon of olive oil.
  • Add cut up veggies, and toss to coat with the oil.
  • Nestle the chicken thighs among the veggies.
  • Roast the chicken and veggies on the half sheet pan for 25 minutes, or until chicken's internal temperature reaches 165˚.

Notes

  • Mix up the protein - roasted chicken thighs are great in this recipe, but you can use breasts, pork chops, or even salmon fillets. 
  • Vegetables - I use this recipe to help me clean out the fridge! Feel free to use whatever vegetables you have on hand. 
  • Versatility - Because of the flexibility you have with meat and vegetables, I love turning this one into a one pan chicken breast and potatoes meal!
  • Flavored olive oil and balsamic vinegar - regular balsamic vinegar is great in this recipe, but I also love using a flavored balsamic vinegar and olive oil. They highly enhance the flavor!
  • Line the pan - to make clean up easier, line the pan with aluminum foil or parchment paper.
  • Meal prep - this type of dinner is PERFECT for meal-prepping, especially if you are living the low carb lifestyle. If you're on the keto diet, this works too. On Sunday evening, make a couple of pans of this recipe, divide into containers, and your lunches are ready when you need them!

Nutrition

Calories: 387kcal | Carbohydrates: 17g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 729mg | Potassium: 711mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8320IU | Vitamin C: 56mg | Calcium: 67mg | Iron: 2mg