Healthy, easy and delicious! The Sheet Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight or meal prep recipe! And, if there are leftovers, WIN!
Sheet Pan Balsamic Chicken
1 medium red onion, cut into ¼ inch thick wedges
1 bunch asparagus, trimmed and quartered
1 ½ tablespoons olive oil, divided
6 bone-in, skin-on chicken thighs
¾ teaspoon paprika
salt and pepper
¼ cup De Nigris Balsamic Vinegar
2 cups cherry tomatoes
1 teaspoon fresh rosemary, chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped for garnish
Preheat oven to 450 degrees. Toss the onions and asparagus with 1 tablespoon of olive oil on a large baking sheet. Pat chicken thighs dry and season all sides with paprika, salt and pepper. Nestle chicken thighs in between onion and asparagus on baking sheet. Drizzle with balsamic vinegar, then roast in oven for 15 minutes. Meanwhile, in a medium bowl, toss cherry tomatoes, a pinch of salt and pepper, rosemary and garlic with remaining 1/2 tablespoon of olive oil. Add the tomatoes to the baking sheet with half roasted chicken and continue cooking until the chicken is cooked through, about 15 minutes more. Check chicken with a meat thermometer and when internal temperature hits 165 degrees, the chicken is done. Serve straight from the sheet pan or move to a serving dish and garnish with parsley.