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sheet pan chicken and veggies
NinaNina

Sheet Pan Chicken And Veggies In 30 Minutes

Fast sheet pan dinner with juicy chicken thighs, smoky sausage, and roasted vegetables in a balsamic garlic glaze, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs, about 2 to 2.5 lb
  • 12 oz smoked sausage sliced into 1/2 inch coins, kielbasa or andouille
  • 2 large bell peppers mixed colors, cut into 1 inch chunks
  • 2 medium zucchini cut into thick half moons
  • 1 large red onion cut into wedges
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • 3 cloves garlic grated or minced
  • 2 tsp Italian seasoning
  • 1 to 1.5 tsp kosher salt to taste
  • 1/2 tsp black pepper
  • 1 lemon cut into wedges, optional for serving

Method
 

  1. Heat the oven and pan. Preheat the oven to 425°F and place a large rimmed sheet pan inside while it heats so the hot pan helps the food brown faster.
  2. Make the balsamic mixture. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper until glossy.
  3. Prep the main ingredients. Pat the chicken thighs dry with paper towels, slice the sausage into coins, and cut the peppers, zucchini, and onion into similar-sized pieces.
  4. Coat the vegetables and sausage. In a large bowl, toss the peppers, zucchini, onion, and sausage with about two thirds of the balsamic mixture.
  5. Arrange the pan. Carefully remove the hot sheet pan, spread the vegetable and sausage mixture over it, then rub the remaining balsamic mixture mostly on the meat side of the chicken and place the thighs skin side up on top.
  6. Roast. Roast for 18 to 22 minutes, until the chicken reaches 175°F to 185°F in the thickest part, the sausage is browned at the edges, and the vegetables are tender with some dark spots.
  7. Broil if needed. For deeper color, broil for 1 to 2 minutes at the end, watching closely because the balsamic can scorch quickly.
  8. Rest and serve. Rest the chicken for 5 minutes, squeeze lemon over the pan if using, and serve with the sticky balsamic bits scraped from the pan.

Notes

  • Pat the chicken thighs very dry before seasoning for crispier skin.
  • If the pan looks crowded, use two pans, because crowding traps moisture and softens the vegetables.
  • Chicken thighs are usually more tender around 175°F to 185°F than at exactly 165°F.
  • If you broil at the end, watch closely because the balsamic mixture can burn fast.
  • For meal prep, store chicken separately from zucchini if possible because zucchini releases water as it sits.
  • Reheat in a 375°F oven or air fryer for 8 to 12 minutes for the best texture.
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