Oven-Baked Chicken Thighs with Bruschetta (Sheet Pan Balsamic Chicken Dinner)
Oven-baked balsamic chicken thighs are roasted with zucchini and potatoes, then topped with a fresh tomato bruschetta. This 30-minute easy sheet pan dinner is full of flavor and perfect for busy weeknights.
Servings: 4 Servings
Calories: 402kcal
Equipment
Ingredients
Chicken Thighs
- 1-1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- black pepper to taste
Vegetables
- 1.5 pounds baby potatoes cut in half or quarters
- 2 zucchini cut in quarters lengthwise
- 2 teaspoons extra virgin olive oil
- salt and black pepper to taste
Bruschetta
- 4 roma tomatoes diced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh basil chopped
- salt and black pepper to taste
Instructions
- In a bowl, combine chicken thighs with 2 tablespoons olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Let it marinate while you prep the vegetables—or refrigerate for up to 24 hours.1-1.5 pounds boneless, skinless chicken thighs, 2 tablespoons extra virgin olive oil, ¼ cup balsamic vinegar, 3 cloves garlic, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ¼ teaspoon salt, black pepper to taste
- Preheat the oven to 425°F.
- Add halved or quartered baby potatoes to the pan. Drizzle with 1 teaspoon olive oil, season with salt and pepper, and roast for 8–10 minutes.1.5 pounds baby potatoes, 2 teaspoons extra virgin olive oil, salt and black pepper
- Remove the pan from the oven and add the marinated chicken thighs and sliced zucchini. Drizzle the zucchini with 1 teaspoon olive oil and season with salt and pepper. Return the pan to the oven and roast for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.2 zucchini, 2 teaspoons extra virgin olive oil, salt and black pepper
- While the chicken bakes, mix the diced tomatoes, 1 teaspoon olive oil, 1 teaspoon balsamic vinegar, chopped basil, salt, and pepper in a small bowl.4 roma tomatoes, 1 teaspoon extra virgin olive oil, 1 teaspoon balsamic vinegar, 1 tablespoon fresh basil
- Top the cooked chicken with about ¼ cup of the bruschetta and serve with the roasted vegetables.
Video
Notes
- Marinate the chicken for at least 10 minutes or up to 24 hours for a deeper flavor.
- Use a meat thermometer to ensure the chicken reaches 165°F.
- Cut veggies to similar sizes for even roasting.
- Store bruschetta separately to keep it fresh.
Nutrition
Serving: 1Serving | Calories: 402kcal | Carbohydrates: 39g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 274mg | Potassium: 1432mg | Fiber: 6g | Sugar: 8g | Vitamin A: 811IU | Vitamin C: 60mg | Calcium: 67mg | Iron: 3mg
