Easy Crispy Sheet Pan Balsamic Chicken
A quick and easy sheet pan chicken recipe featuring crispy skin and a tangy-sweet balsamic glaze, perfect for busy weeknight dinners and casual gatherings.
- Prep Time: 15 minutes (plus optional marinating up to 2 hours)
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (1.5 to 2 pounds / 700–900 grams)
- 1/4 cup (60 ml) balsamic vinegar
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) olive oil, plus extra for drizzling
- 3 large garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 teaspoon salt (sea salt preferred)
- 1/2 teaspoon freshly ground black pepper
- Optional veggies: 2 cups (300 grams) sliced bell peppers, cherry tomatoes, or green beans
Instructions
- Preheat your oven to 425°F (220°C). Place the oven rack in the middle position.
- In a medium bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Add the chicken thighs to the bowl and toss well to coat each piece. Let it sit for at least 15 minutes or up to 2 hours in the fridge.
- Line a rimmed baking sheet (about 12×17 inches) with parchment paper or a silicone baking mat.
- Arrange the marinated chicken thighs skin-side up on the sheet pan, spaced evenly.
- If using, scatter your choice of sliced bell peppers, cherry tomatoes, or green beans around the chicken. Drizzle with olive oil and season with salt and pepper.
- Roast the chicken in the oven for 25-30 minutes. Check at 20 minutes and tent with foil if skin is browning too fast.
- Ensure chicken reaches an internal temperature of 165°F (74°C) and skin is golden and crispy.
- Optional: Broil for the last 2-3 minutes for extra crispiness, watching closely.
- Remove from oven and let rest for 5 minutes before serving.
- Serve with pan juices and roasted veggies.
Notes
Do not overcrowd the sheet pan to ensure crispy skin. Pat chicken dry before marinating for extra crispiness. Rest chicken after roasting to lock in juices. Broil at the end for 2-3 minutes for extra crunch but watch closely to avoid burning. Can marinate up to 2 hours ahead. For gluten-free, ensure balsamic vinegar has no additives. For low sugar, substitute honey with maple syrup or omit.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350400
- Sugar: 35
- Sodium: 40060
- Fat: 2025
- Saturated Fat: 57
- Carbohydrates: 58
- Fiber: 12
- Protein: 3035
Keywords: balsamic chicken, sheet pan chicken, crispy chicken, easy dinner, weeknight meal, gluten-free, dairy-free, healthy chicken recipe