Go Back
- 4 boneless, skinless chicken thighs - 1 pound of fresh broccoli florets - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons extra virgin olive oil For this recipe, chicken thighs are my go-to. They stay juicy and tender. Fresh broccoli florets add color and crunch. Balsamic vinegar brings a sweet and tangy flavor. Honey balances the vinegar with a touch of sweetness. Olive oil helps everything roast perfectly. - 4 garlic cloves, finely minced - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1/4 cup cherry tomatoes, halved (for a vibrant garnish) - Fresh basil leaves, for a fragrant garnish Garlic gives a warm, rich flavor. Dried oregano adds an earthy touch. Don’t forget salt and pepper to enhance the dish. Cherry tomatoes bring brightness and sweetness. Fresh basil adds a lovely aroma and freshness. Use these ingredients to create a delicious, well-balanced meal. - Preheating the Oven Start by preheating your oven to 425°F (220°C). This step ensures the chicken cooks evenly and the broccoli becomes tender and crisp. - Marinating the Chicken In a large bowl, mix together 1/4 cup balsamic vinegar, 2 tablespoons honey, and 3 tablespoons olive oil. Add 4 minced garlic cloves and 1 teaspoon dried oregano. Season with salt and pepper. Whisk until smooth. Place the 4 chicken thighs in the marinade. Make sure each piece is well-coated. Let the chicken marinate for at least 15 minutes. For even more flavor, let it sit for up to 1 hour. - Arranging Chicken and Broccoli on Sheet Pan While the chicken marinates, wash and cut the broccoli florets. Aim for bite-sized pieces. After marinating, grab a large baking sheet. Place the chicken on one side of the sheet. On the other side, arrange the broccoli florets. Drizzle some olive oil over the broccoli and sprinkle with salt and pepper. Toss them to coat evenly. - Adding Cherry Tomatoes For a pop of color and flavor, slice 1/4 cup of cherry tomatoes in half. Scatter them over the broccoli about 5 minutes before the dish finishes cooking. - Roasting in the Oven Put the sheet pan into the preheated oven. Roast the chicken and broccoli for 20-25 minutes. The chicken should reach an internal temperature of 165°F. The broccoli will turn tender with some crispy edges. - Final Touches Before Serving When done, take the pan out of the oven. Let it rest for a few minutes. To brighten the dish, add fresh basil leaves on top before serving. This adds a lovely fragrance and a splash of color. Importance of Marinating Time Marinating the chicken is key for flavor. I recommend at least 15 minutes. If you can, let it sit for up to an hour. This extra time helps the chicken absorb the balsamic vinegar and honey. You will taste the difference, trust me! How to Properly Season Seasoning is simple but crucial. Use salt and black pepper generously. Toss the broccoli with olive oil, salt, and pepper too. This will bring out its natural sweetness. Remember, good seasoning makes every bite better. Oven Temperature Insights Preheat your oven to 425°F (220°C). This high heat helps the chicken cook quickly. It also gives the broccoli crispy edges. A hot oven is your best friend for roasting. Checking Doneness of Chicken and Broccoli The chicken should reach an internal temperature of 165°F. Use a meat thermometer for accuracy. The broccoli is done when it is tender and slightly crispy. Check both to ensure your meal is perfect! {{image_4}} You can easily switch the chicken for other meats. Try using pork chops or salmon fillets. Both options work well with the balsamic marinade. For pork, choose boneless chops. They cook fast and stay juicy. Salmon offers a rich flavor that pairs nicely with the sweet balsamic. If you want a vegetarian dish, consider using tofu. Firm tofu soaks up the marinade well. You can also try chickpeas for a hearty option. They add protein and texture. Just roast them alongside the veggies for a simple, tasty meal. You can add many other vegetables to this dish. Carrots, bell peppers, and zucchini go well with the chicken and broccoli. They add great color and flavor. Just chop them into similar sizes for even cooking. Seasonal veggies are also a fun option. In the fall, try Brussels sprouts or butternut squash. In the spring, asparagus or snap peas work nicely. This recipe is flexible, so feel free to experiment. Mix and match your favorite veggies to make it your own! - Storing Leftovers Safely: After your meal, let leftovers cool to room temperature. Place them in an airtight container. Store in the fridge for up to three days. Always check for any signs of spoilage before eating. - Best Practices for Reheating: To reheat, use a microwave or oven. If using a microwave, cover the dish to keep moisture in. Heat until the chicken reaches 165°F. In the oven, set it to 350°F. Heat for about 15-20 minutes, or until warm. - How to Freeze Roasted Chicken and Broccoli: For freezing, let the dish cool completely. Place the chicken and broccoli in a freezer-safe container. Use plastic wrap or foil to protect from freezer burn. This dish can last up to three months in the freezer. - Thawing and Reheating Tips: When ready to eat, thaw in the fridge overnight. You can also use the microwave for quick thawing. Reheat in the oven or microwave, ensuring it warms evenly. Check the internal temperature to confirm it reaches 165°F again. Yes, you can use bone-in chicken. Bone-in chicken adds flavor and can be very juicy. However, you need to adjust the cooking time. Bone-in chicken usually takes longer to cook. Roast it for 30-35 minutes instead of 20-25 minutes. Always check that the internal temperature reaches 165°F. You can serve many tasty side dishes with this meal. Here are some great options: - Quinoa or rice for a hearty base. - A fresh green salad for a crisp contrast. - Garlic bread to soak up the balsamic sauce. - Mashed potatoes for comfort. - Roasted carrots or Brussels sprouts for more veggies. Marinating chicken is key for flavor. I recommend marinating for at least 15 minutes. If you have more time, let it sit for up to 1 hour. The longer it sits, the more flavor it absorbs. Just make sure to keep it in the fridge while marinating. You learned how to make delicious balsamic chicken with broccoli. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember, marinating is key for flavor. You can swap chicken or add different veggies based on your taste. Storing leftovers properly can make meals easier later. Enjoy experimenting with this simple recipe for healthy dinners. Keep it fun and tasty!

Sheet-Pan Balsamic Roasted Chicken and Broccoli

Discover the flavorful delight of Savory Sheet-Pan Balsamic Chicken & Broccoli! This easy and delicious recipe combines tender chicken thighs with vibrant, roasted broccoli and a sweet balsamic glaze for a perfect weeknight meal. In just 40 minutes, you can create a wholesome dish everyone will love. Click through to explore the full recipe and impress your family or guests with this mouthwatering creation!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 pound of fresh broccoli florets

1/4 cup balsamic vinegar

2 tablespoons honey

3 tablespoons extra virgin olive oil

4 garlic cloves, finely minced

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1/4 cup cherry tomatoes, halved (for a vibrant garnish)

Fresh basil leaves, for a fragrant garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). To make cleanup easier, line a large baking sheet with parchment paper.

    In a spacious mixing bowl, combine the balsamic vinegar, honey, olive oil, minced garlic, dried oregano, a pinch of salt, and freshly ground black pepper. Whisk the mixture until well blended to create a flavorful marinade.

      Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. For maximum flavor, allow them to marinate for at least 15 minutes. If you have time, marinating for up to 1 hour in the refrigerator is even better.

        While the chicken is marinating, wash and trim the broccoli florets to your desired size, ensuring they are clean and ready for roasting.

          After marinating, place the chicken thighs on one end of the prepared sheet pan. On the opposite side, arrange the broccoli florets. Drizzle a little olive oil over the broccoli, and season with salt and pepper, tossing them gently to ensure even coating.

            Place the sheet pan in the preheated oven and roast for 20-25 minutes. The chicken should reach an internal temperature of 165°F, while the broccoli becomes tender with slightly crispy edges.

              For an added touch of color and sweetness, scatter the halved cherry tomatoes over the broccoli about 5 minutes before the cooking time is up.

                Once cooked, remove the pan from the oven and let it cool for a few minutes. Before serving, beautifully garnish with fresh basil leaves to elevate the dish with a hint of freshness.

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

                    - Presentation Tips: For a rustic dining experience, serve the chicken and broccoli directly from the sheet pan. Alternatively, for a more refined presentation, plate the chicken and broccoli individually and drizzle a little extra balsamic glaze on top for that gourmet flair.