What is it with sheet pans? All of mine look like someone threw them into an incinerator, pulled them out, and threw them in again for good measure.
I cannot keep a sheet pan in good working condition. Even the most silver, shiny Rachael Ray one I have turned into a dark black rectangle after a few uses. If anyone has any idea on how to keep a sheet pan looking like new, drop me a line. I’m desperate.
Even with my sheet pans looking like a dragon uses them on a daily basis, I still use them for roasting vegetables. As long as there’s enough oil they won’t stick to the charred pans, right? Right. I can’t give up my roasting skills and I can’t give up my sheet pans—so I’ll stick with what I have, I guess.
This sheet pan meal is the easiest of the easy. I’ve made a similar version with pork chops and goat cheese before, now I’m back with chicken thighs (my favorite) and all the best veggies the produce aisle has to offer right now (carrots, green beans, mushrooms & onions). There’s nothing quite like that slightly charred, homey taste of roasted vegetables and protein.
In order to get the best bang for your buck in this meal, you have to season accordingly. I dump a lot of seasonings on both the chicken and the veggies. Rob & I found a delicious little spice shop in Bozeman, Montana on our vacation and I went to town buying up all the best seasonings they had to offer, including a herby Italian seasoning blend that wallops you with a delicious smell as soon as you open the container.
Use your favorite seasoning blend for this: Italian, pepper blends, lemon pepper, Cajun—whatever makes your heart sing. I recommend Italian seasoning, garlic, salt and pepper because it brings a lot to the table and it mingles well with the balsamic.
Enjoy!
Sheet Pan Balsamic Chicken & Vegetables
Delicious roasted vegetables and chicken with a balsamic vinegar zing.
Ingredients
- 1 lb. boneless, skinless chicken thighs
- 3 TBS. olive oil
- 3 TBS. Italian seasoning
- 2 tsp. garlic powder
- salt & pepper
- 3 carrots, cut into 3-4″ pieces
- 1 red onion, cut into chunks
- 2 cups baby portobello mushrooms, quartered or halved
- 12 oz. green beans, ends snapped off
- 1/4 cup balsamic vinegar
Directions
- Preheat oven to 425 degrees. In a small bowl, stir together Italian seasoning, garlic powder, salt and pepper.
- Put carrots, onion, mushrooms and green beans in a large bowl. Drizzle 2 tablespoons oil over veggies. Season with half of the spices you mixed together in a bowl. Toss to coat. Lay out vegetables on a baking sheet.
- Lay out chicken on another baking sheet (if using just one baking sheet, make sure chicken doesn’t touch the veggies or else it will steam instead of roast). Drizzle remaining oil on top. Rub in remaining spice blend.
- Drizzle balsamic vinegar over veggies and chicken. Toss veggies to coat.
- Roast for 25-30 minutes until chicken is browned and cooked through and veggies are slightly charred.
Step-By-Step Instructions
Preheat oven to 425 degrees. In a small bowl, stir together Italian seasoning, garlic powder, salt and pepper. Put carrots, mushrooms, onions and green beans in a large bowl. Drizzle 2 tablespoons oil over veggies. Season with half of the spices you mixed together in a bowl. Toss to coat. Lay out on a large baking sheet.
Lay out chicken on another baking sheet (if using just one baking sheet, make sure chicken doesn’t touch the veggies or else it will steam instead of roast). Drizzle remaining oil on top. Rub in remaining spice blend.
Drizzle balsamic vinegar over veggies and chicken. Toss veggies to coat.
Roast for 25-30 minutes until chicken is browned and cooked through and veggies are slightly charred.
Sounds wonderful, Colleen!
Thank you! I enjoyed it!