Looking for a quick and delicious weeknight dinner that’s both healthy and satisfying? Look no further than this mouthwatering Paleo Sheet Pan Rosemary Balsamic Chicken and Veggies! With tender chicken thighs marinated in a zesty balsamic vinegar and fresh rosemary, paired with vibrant roasted vegetables, this one-pan wonder is not only easy to prepare but also bursting with flavor. In just 45 minutes, you can whip up a meal that will impress your family and keep you on track with your Paleo lifestyle. Ready to elevate your dinner game? Let’s dive into this simple yet delectable recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced
- 2 carrots, sliced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a nice roast on the chicken and vegetables.
- Prepare the chicken thighs by patting them dry with paper towels. This helps to ensure they get a nice sear and crisp skin when roasted.
- In a large bowl, combine the chicken thighs, balsamic vinegar, olive oil, chopped rosemary, salt, and pepper. Toss everything together until the chicken is well-coated in the marinade. Allow it to marinate for about 10 minutes for enhanced flavor.
- While the chicken is marinating, prepare the vegetables. Halve the Brussels sprouts, slice the red onion, and slice the carrots into even pieces to ensure they cook uniformly.
- On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with the prepared Brussels sprouts, red onion, and carrots. Drizzle a little extra olive oil over the vegetables and season them with salt and pepper to taste.
- Place the sheet pan in the preheated oven and roast for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes. This allows the juices to redistribute in the chicken, making it more flavorful and juicy.
- Serve the rosemary balsamic chicken and veggies warm, garnished with additional fresh rosemary if desired. Enjoy your healthy, delicious Paleo meal!
Tips
- Prep Ahead: To save time, consider marinating the chicken thighs the night before. This allows the flavors to penetrate deeply, making your dish even more delicious.
- Uniform Vegetable Sizes: Cut your vegetables into similar sizes to ensure they cook evenly. This way, you'll have perfectly roasted Brussels sprouts, carrots, and onions alongside your juicy chicken.
- Don’t Skip the Resting Time: After roasting, let the chicken rest for about 5 minutes before serving. This helps the juices redistribute, resulting in a more flavorful and moist chicken.
- Experiment with Veggies: Feel free to swap in your favorite seasonal vegetables! Sweet potatoes, bell peppers, or zucchini can add a delightful twist to this recipe.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C). This guarantees juicy chicken every time.
- Garnish for Flair: For an extra touch, garnish your dish with additional fresh rosemary or a drizzle of balsamic glaze before serving. It adds a beautiful presentation and enhances the flavor!
Nutrition Facts
Calories: 347kcal
Carbohydrates: 15g
Protein: 28g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 100mg
