Sheet-Pan Balsamic-Parmesan Chicken & Vegetables

4.6

(11)

10 Reviews

This flavorful dish--with the combination of balsamic vinegar and Parmesan cheese--makes a great weeknight meal since it requires little legwork (and only one pan!). The marjoram adds a distinct earthy aroma. If you don't have marjoram in your spice arsenal, you can use dried oregano instead. Both have a woodsy flavor that complements the dish beautifully.

Carolyn Casner

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Sheet-Pan Balsamic-Parmesan Chicken & Vegetables

Prep Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Nut-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Protein Egg-Free Gluten-Free

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Ingredients

4 cups broccoli florets
3 cups cauliflower florets
1 cup sliced shallots
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 large cloves garlic, minced
1 teaspoon dried marjoram
4 large bone-in chicken thighs, skin removed if desired
3 tablespoons balsamic vinegar
⅓ cup grated Parmesan cheese

Directions

Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Combine broccoli, cauliflower, shallots, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss well to coat. Transfer to the prepared baking sheet.
Combine garlic, marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the chicken with the garlic mixture. Place on the baking sheet. Roast the chicken and vegetables for 15 minutes. Toss the vegetables and drizzle the chicken with vinegar. Sprinkle all with Parmesan and continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165 degrees F, about 10 more minutes.

Originally appeared: EatingWell.com, August 2020

Nutrition Facts (per serving)

408	Calories
22g	Fat
18g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 thigh & 1 cup vegetables
Calories 408
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 5g	17%
Total Sugars 8g
Protein 36g	71%
Total Fat 22g	28%
Saturated Fat 5g	27%
Cholesterol 160mg	53%
Vitamin A 2242IU	45%
Vitamin C 109mg	121%
Folate 117mcg	29%
Sodium 585mg	25%
Calcium 144mg	11%
Iron 3mg	17%
Magnesium 71mg	17%
Potassium 954mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sheet-Pan Balsamic-Parmesan Chicken & Vegetables

Ingredients

Directions

Nutrition Facts (per serving)

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