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One Pan Roast Chicken with Balsamic Vegetables

One Pan Roast Chicken with Balsamic Vegetables - smoky herb chicken, roasted on a bed of balsamic tossed fresh vegetables. A complete meal that's ready in less than an hour!
5 from 1 vote
Prep Time :10 minutes
Cook Time :50 minutes
Total Time :1 hour
Servings :4
Calories :750.48
Course :Dinner, Main Course


  • 1 pound small red potatoes
  • 6 medium carrots peeled and halved lengthwise
  • 2 medium red onions peeled and quartered
  • 8 ounces mushrooms cleaned and stemmed
  • 2 TBSP olive oil
  • 2 TBSP Balsamic vinegar
  • 1 tsp minced garlic
  • 2-1/2 pounds chicken thighs bone in, skin-on (about 8 thighs)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp smoked paprika


  • Preheat the oven to 400°F. Lightly grease large sheet pan with oil, or coat with cooking spray.
  • Spread the vegetables in a single layer on the pan. In a small bowl, mix the oil, vinegar and garlic. Pour over the vegetables and toss to coat completely. Sprinkle salt and pepper.
  • Place the chicken thighs on top of vegetables in a single layer. Sprinkle the chicken evenly with thyme,basil and paprika.
  • Bake 45-50 minutes or until the thickest part of the chicken thighs have reached 165°F on a meat thermometer. *Based on the size of the thighs cooking time may vary.
  • Remove from the oven, let stand for 5 minutes and serve.

Nutrition Facts

Serving: 2thighs + vegetablesCalories: 750.48kcalCarbohydrates: 36.27gProtein: 44.65gFat: 47.7gSaturated Fat: 11.89gCholesterol: 236.15mgSodium: 276.57mgPotassium: 1572.31mgFiber: 6.08gSugar: 10.49gVitamin A: 15597.08IUVitamin C: 20.64mgCalcium: 76.26mgIron: 3.49mg

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