Sheet Pan Balsamic Chicken Thighs Recipe With Root Vegetables (High-Fiber, High-Protein) High Fiber Recipes High Protein Recipes Sheet Pan Recipes Chicken Recipes Dinner Vegetables Gluten-free Meal Prep Recipes

Sheet pan dinners are some of my favorites because of the easy prep and cleanup. This sheet pan balsamic chicken recipe with root vegetables is so tasty and ready for the oven in just 20 minutes. Not only is this chicken and vegetables dinner delicious and easy to make, but it is high in fiber and high in protein. Check out the health benefits of fiber and the health benefits of protein!

This sheet-pan recipe is really versatile and so easy to make. I’m not a fan of beets, so I just substituted brussels sprouts instead. (Just make sure to substitute a really dense vegetable like carrots or cauliflower to ensure even cooking.)

To make this gluten-free recipe for balsamic chicken you will need the following healthy ingredients: bone-in and skin-on chicken thighs, olive oil, balsamic vinegar, leeks, a fennel bulb, red beets (or brussels sprouts), potatoes, shallots, dried Italian seasoning, fresh rosemary and fresh thyme.

Pro Tip: I always like to ensure leftovers so I doubled this dinner recipe. Simply use two sheet pans.

Serve this savory baked chicken and vegetables for dinner as a complete meal. We sometimes like to add a salad or bread as a side dish. This is also a wonderful meal-prep recipe.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients

• 
4 chicken thighs, bone-in, skin-on (or boneless/skinless chicken thighs)
• 3 tablespoons olive oil (divided)
• 4 tablespoons balsamic vinegar (divided)
• 2 leeks (light green and white parts only)
• 1 fennel bulb, stalk removed
• 2 red beets, scrubbed and ends removed (or 1 pound brussels sprouts)
• 5 small potatoes
• 5 shallots
• 2 teaspoons Italian seasoning
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

Here's how to make it: 

1. Prep your vegetables by cutting the leeks in half lengthways and then crossways. Slice the fennel bulb in half and then cut it into 1-inch pieces. Cut beets into 1-inch pieces or trim brussels sprouts and slice in half. Cut potatoes into half or quarters to make them similar size to the other vegetables. Trim the ends of the shallots and peel. Cut them in half if they are large. Place all the vegetables on a parchment paper-lined sheet pan. Toss with half the olive oil and half the balsamic vinegar and a good pinch of salt and black pepper.
2. Put the chicken into a bowl and top with the remaining balsamic and oil. Season the chicken with salt, pepper and the Italian seasoning. (You could use boneless/skinless chicken thighs but that will affect cooking time.)
3. Place the chicken on the vegetables. Nestle the rosemary and thyme around the pan.
4. Bake in a preheated 425-degree F oven for 35 to 45 minutes, or until chicken is cooked through. Check the internal temperature of the chicken with a food thermometer. Chicken is cooked through at 165 degrees F. Serve. Store any leftovers in an airtight container and reheat in the microwave.

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