Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes

The tantalizing aroma of Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes fills your kitchen as it roasts to perfection, creating a symphony of sweet, tangy, and savory notes. This one-pan wonder combines juicy chicken thighs glazed with balsamic reduction alongside caramelized vegetables for a dinner that’s both impressive and effortless. The beauty lies in its simplicity—just arrange everything on a sheet pan, pop it in the oven, and let the magic happen. You’ll learn how to perfectly time the cooking process for tender chicken and vegetables that are crisp on the outside and tender within, all coated in that irresistible balsamic glaze.

Why You’ll Love This Recipe

This Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes is about to become your new weeknight favorite for several compelling reasons. First, it’s the ultimate time-saver with minimal prep and almost zero cleanup—just one pan does it all! The flavor profile offers incredible depth as the balsamic vinegar reduces into a sticky-sweet glaze that coats every piece of chicken and vegetable with caramelized goodness.

The textural contrasts are what make this dish truly special—crispy-skinned chicken gives way to juicy, tender meat while the potatoes develop a golden exterior and creamy center. The red onions transform from sharp to delightfully sweet, and the tomatoes burst with concentrated flavor. Every bite delivers a perfect balance of protein, starch, and vegetables.

Best of all, this balsamic chicken sheet pan dinner is endlessly customizable to your family’s preferences while still delivering restaurant-quality results with minimal effort. It’s the perfect solution for busy nights when you want something impressive without spending hours in the kitchen.

Ingredients

For this Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs (about 6-8 thighs)
• 1½ lbs (680g) baby potatoes, halved (about 2 inches in diameter)
• 1 large red onion, cut into 1-inch wedges
• 1 pint (300g) cherry or grape tomatoes, whole
• ¼ cup (60ml) balsamic vinegar
• 3 tablespoons (45ml) extra virgin olive oil
• 2 tablespoons (30ml) honey or maple syrup
• 4 garlic cloves, minced
• 1 tablespoon (3g) fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon (3g) fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon (5g) Dijon mustard
• 1 teaspoon (6g) salt
• ½ teaspoon (2g) freshly ground black pepper
• Optional: 2 tablespoons fresh parsley, chopped, for garnish

The star ingredient here is balsamic vinegar, which transforms into a sticky, sweet-tangy glaze that elevates simple chicken and vegetables to extraordinary heights.

Pro Tips

Achieving the perfect Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes comes down to these three critical techniques:

First, master proper spacing on your sheet pan. Overcrowding is the enemy of caramelization! Use a large 18×13-inch sheet pan and arrange everything in a single layer with some breathing room between pieces. If necessary, use two pans rather than cramming everything onto one. This ensures each piece gets direct heat for that perfect crispy exterior.

Second, the two-temperature cooking method is crucial. Start with a higher temperature (425°F/220°C) to jumpstart browning and render the chicken fat, then reduce to 375°F/190°C to allow everything to cook through without burning the balsamic glaze. This temperature adjustment prevents the sugars in the balsamic from burning while ensuring perfectly cooked chicken.

Lastly, don’t skip the marinating time! Even 15-30 minutes makes a significant difference, allowing the flavors to penetrate the chicken. For maximum flavor, marinate for up to 8 hours in the refrigerator. The acid in the balsamic tenderizes the meat while the herbs and garlic infuse it with aromatic complexity.

Instructions

Step 1: Prepare the Balsamic Marinade

In a large bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup, minced garlic, chopped rosemary, thyme leaves, Dijon mustard, salt, and pepper until thoroughly combined. This marinade will serve as both the chicken’s flavor base and the coating for your vegetables.

Step 2: Marinate the Chicken

Place the chicken thighs in the bowl with about two-thirds of the marinade, turning to coat each piece thoroughly. Allow the chicken to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 8 hours for deeper flavor. If refrigerated, remove the chicken 30 minutes before cooking to take the chill off.

Step 3: Prepare the Vegetables

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easier cleanup. In a separate bowl, toss the halved potatoes, red onion wedges, and whole cherry tomatoes with the remaining marinade until evenly coated.

Step 4: Arrange the Sheet Pan

Spread the potatoes and red onions in a single layer on the prepared sheet pan, making sure they’re not overcrowded. Create spaces among the vegetables to nestle in your marinated chicken thighs, skin-side up. Pour any remaining marinade from the chicken bowl over everything.

Step 5: Roast to Perfection

Place the sheet pan in the preheated oven and roast for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and add the tomatoes to the pan. Continue roasting for another 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.

Step 6: Rest and Serve

Remove the pan from the oven and let everything rest for 5-10 minutes. This allows the juices to redistribute in the chicken for maximum tenderness. Transfer the Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes to a serving platter or serve directly from the sheet pan for a rustic presentation. Sprinkle with fresh chopped parsley if desired.

Variations

Transform this Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes to suit different dietary needs or simply to change up the flavors:

For a Mediterranean twist, add a cup of pitted Kalamata olives and a sprinkle of crumbled feta cheese during the last 5 minutes of cooking. The briny olives and tangy feta beautifully complement the sweet balsamic glaze, creating a Greek-inspired dinner that feels like a vacation on a plate.

Make it vegetarian by replacing the chicken with 1-inch thick slices of firm tofu or 2 large portobello mushroom caps. Marinate them just as you would the chicken, but reduce the overall cooking time by about 10 minutes. The mushrooms especially will absorb the balsamic marinade wonderfully.

For a low-carb version, substitute the potatoes with cauliflower florets or cubed butternut squash. These alternatives roast beautifully and soak up the balsamic glaze while keeping the carb count lower. The cauliflower will need less time, so add it along with the tomatoes during the second stage of cooking.

Storage and Serving

This Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes stores beautifully, making it perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore some crispness, or microwave for 1-2 minutes for a quick option.

For an elegant serving suggestion, transfer everything to a large platter and drizzle with additional reduced balsamic glaze (balsamic vinegar simmered until syrupy). Garnish with fresh herbs and serve with a crisp green salad dressed simply with lemon and olive oil to balance the richness.

Transform leftovers into a fantastic lunch by shredding the chicken and tossing everything together with fresh greens and a splash of olive oil for a warm balsamic chicken salad. Alternatively, stuff the chicken and vegetables into a wrap with some fresh spinach and a smear of goat cheese for a gourmet lunch on the go.

FAQs

Can I use boneless chicken breasts instead of bone-in thighs?
Yes, but reduce the cooking time to prevent drying out. Boneless breasts will need about 25-30 minutes total. For best results, add them to the pan after the potatoes have been cooking for about 10 minutes.

Why are my vegetables not caramelizing properly?
The most common reason is overcrowding the pan. Make sure everything is arranged in a single layer with some space between pieces. Also check your oven temperature with an oven thermometer—many ovens run cooler than their settings indicate.

Can I make this sheet pan balsamic chicken ahead of time?
You can prep all ingredients and the marinade up to 24 hours in advance, keeping them separate until ready to cook. For the best texture, this dish is best cooked just before serving, though leftovers reheat well.

Is there a substitute for balsamic vinegar?
While balsamic gives this dish its signature flavor, you can substitute red wine vinegar mixed with a tablespoon of honey in a pinch. The flavor profile will be different but still delicious.

My balsamic glaze is burning before the chicken is done. What should I do?
If you notice the glaze darkening too quickly, tent the pan loosely with foil for the remainder of the cooking time. The two-temperature cooking method should help prevent this, but oven hot spots can sometimes cause uneven cooking.

Conclusion

This Sheet Pan Balsamic Chicken with Potatoes, Red Onion and Tomatoes is comfort food at its finest — a perfect harmony of sweet, tangy, and savory flavors that come together with minimal effort. It’s the kind of dish that transforms an ordinary weeknight into a special dinner, filling your home with mouthwatering aromas and your table with satisfied smiles. The caramelized balsamic glaze elevates simple ingredients into something truly memorable, proving that sometimes the most straightforward recipes deliver the most impressive results. Give it a try tonight, and watch it become a regular request in your household.

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