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- 4 boneless, skinless chicken thighs - 2 cups baby potatoes, halved - 1 cup assorted bell peppers, sliced - 1 cup zucchini, sliced - 1 cup cherry tomatoes - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 2 tablespoons Dijon mustard - 2 teaspoons garlic powder - 1 teaspoon dried oregano - Salt and pepper to taste For this dish, chicken thighs work best. They stay juicy and tender. Baby potatoes provide a hearty base, while bell peppers, zucchini, and cherry tomatoes add vibrant colors and flavors. The balsamic vinegar, olive oil, and Dijon mustard create a rich marinade that infuses every bite with taste. - Fresh basil leaves - Additional seasonings Fresh basil leaves add a pop of color and flavor. You can sprinkle extra salt, pepper, or even some crushed red pepper for heat. These optional garnishes help elevate your dish, making it not only tasty but also visually appealing. Preheating the Oven Preheat your oven to 425°F (220°C). A hot oven helps the chicken and veggies roast well. Preparing the Marinade In a large bowl, combine 1/4 cup balsamic vinegar, 3 tablespoons olive oil, and 2 tablespoons Dijon mustard. Add 2 teaspoons garlic powder, 1 teaspoon dried oregano, and salt and pepper to taste. Whisk it all together until mixed well. Marinating the Chicken Add 4 boneless, skinless chicken thighs to the marinade. Toss the chicken gently until it's fully coated. Let it marinate for about 15 minutes. This time allows the chicken to soak up the flavors. Arranging Ingredients on the Sheet Pan On a large sheet pan, spread out 2 cups of halved baby potatoes, 1 cup of sliced bell peppers, 1 cup of sliced zucchini, and 1 cup of cherry tomatoes. Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss them to coat evenly. Baking Time and Temperature Make a space in the center of the pan and place the marinated chicken thighs there. Pour any leftover marinade over everything. Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies will become tender and caramelized. Enjoy the great smells while it cooks! Recommended Cooking Times Cook the chicken and veggies for 25 to 30 minutes. You want the chicken thighs to be fully cooked. They should reach an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized. Use a meat thermometer for best results. Ensuring Chicken is Cooked Properly Always check the thickest part of the chicken. If it’s no longer pink and the juices run clear, it’s done. If not, put it back in the oven for a few more minutes. This step ensures you serve safe, tasty food. Adding Extra Seasonings Feel free to boost the flavor! Add more garlic powder or a pinch of red pepper flakes for heat. You can also sprinkle some smoked paprika or fresh herbs like thyme or rosemary. These small changes can make a big difference. Using Fresh Ingredients Always choose fresh veggies. Fresh bell peppers, zucchini, and tomatoes give the best taste and texture. Organic ingredients can add even more flavor. If you can, use fresh herbs like basil for garnish. They add a pop of color and freshness. {{image_4}} You can easily change the veggies in this dish. Try using broccoli, carrots, or asparagus. These will give a nice crunch and taste. For a twist, add sweet potatoes or squash. Remember, the key is to keep the colors bright and the textures varied. If you want to switch the chicken, consider using boneless thighs or breast. You could also use turkey or pork. For a plant-based option, try chickpeas or firm tofu. Just make sure to adjust the cooking time for these proteins. In spring, consider adding peas or fresh asparagus. These veggies are bright and sweet. They pair well with the balsamic flavor. For summer, try using corn, green beans, or eggplant. These add a nice seasonal flair. When fall arrives, think about using root vegetables. Carrots, parsnips, and sweet potatoes work well. They bring warmth and heartiness to the dish. In winter, Brussels sprouts and cauliflower are great choices. They hold up well in the oven and taste fantastic. - Refrigeration Tips: Allow your chicken and veggies to cool before storing. Use an airtight container to keep them fresh. Store in the fridge for up to three days. - Freezing Instructions: If you want to freeze leftovers, place them in a freezer-safe container. They last for about three months in the freezer. Thaw in the fridge overnight before reheating. - Best Methods for Reheating: The oven is best for reheating this dish. Preheat to 350°F (175°C). You can also use a microwave, but the oven keeps it crispy. - Recommended Times and Temperatures: Heat in the oven for about 15-20 minutes until warm. If using a microwave, heat in 1-minute bursts until hot. Ensure the chicken reaches 165°F (74°C) for safe eating. How long can I marinate the chicken? You can marinate the chicken for about 15 to 30 minutes. This time lets the flavors soak in well. If you have more time, you can marinate it longer, even overnight, in the fridge for deeper flavor. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They will cook faster than thighs. Just ensure they reach the right temperature to stay juicy. What temperature should the chicken reach? The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check for safety. This ensures your chicken is cooked through and safe to eat. Can I make this dish ahead of time? Yes, you can prepare this dish ahead of time. You can marinate the chicken and chop the veggies. Store them in the fridge for up to a day. When you are ready, just bake them together for a quick meal. This article covered the main ingredients for a tasty chicken and vegetable dish. We talked about key components like the marinade and fresh garnishes. I shared step-by-step instructions to help you prepare and cook easily. Tips for perfecting the dish and flavor ideas were included too. In the end, this meal is simple and adaptable. Use seasonal ingredients and leftovers wisely. Enjoy cooking and impressing others with your skills!

Sheet-Pan Balsamic Chicken & Veggies

Experience the delicious and easy Sheet-Pan Balsamic Chicken & Veggies that brings together juicy chicken thighs and vibrant vegetables in one flavorful dish. With simple ingredients and a quick marinade, this recipe is perfect for busy weeknights. Bake everything on a single pan for an effortless meal that's both healthy and satisfying. Click through to explore this recipe and make dinnertime a breeze!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups baby potatoes, halved

1 cup assorted bell peppers, sliced

1 cup zucchini, sliced

1 cup cherry tomatoes

1/4 cup balsamic vinegar

3 tablespoons olive oil

2 tablespoons Dijon mustard

2 teaspoons garlic powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Preheat Your Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.

    Prepare the Marinade: In a large mixing bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic powder, dried oregano, along with salt and pepper to taste. Mix until well combined to form a flavorful marinade.

      Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Toss them gently to ensure they are evenly coated. Allow them to marinate for approximately 15 minutes while preparing the vegetables, letting the flavors infuse.

        Prepare the Vegetables: On a large sheet pan, arrange the halved baby potatoes, sliced bell peppers, zucchini, and cherry tomatoes. Drizzle a touch of olive oil over them and sprinkle with salt and pepper. Toss everything together to ensure the vegetables are well seasoned.

          Arrange the Chicken: Create a space in the center of the vegetable-packed sheet pan and place the marinated chicken thighs there, allowing them to soak up the flavors from the surrounding veggies.

            Add Remaining Marinade: Pour any remaining marinade from the bowl over the chicken and vegetables to enhance the overall flavor of the dish.

              Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. The chicken should be thoroughly cooked, reaching an internal temperature of 165°F (74°C), while the vegetables should be tender and slightly caramelized.

                Finish and Serve: Once baked, remove the pan from the oven and let it cool for a few minutes. Garnish with fresh basil leaves for a burst of freshness before serving.

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

                    - Presentation Tips: For an appealing presentation, serve the chicken and veggies directly from the sheet pan for a rustic touch. Alternatively, transfer everything to a large serving platter. For an extra flavor boost and an elegant touch, drizzle additional balsamic reduction over the top before serving, creating a beautiful finish that enhances the dish’s appeal.