Chicken is ideal for oven-roasting. The dry heat gives the meat a crispy crust and a tender interior. Combined with a sweet and sour balsamic vinegar marinade, it’s pretty close to a perfect dish. Watch out, we’ll tell you our favorite recipe for Sheet Pan Balsamic Chicken!
Sheet Pan Balsamic Chicken: Easy Recipe
There’s nothing better than dishes you can just pop in the oven. Colorful mixed ingredients that go into the oven together and shortly after appear fragrant and gently sizzling on the table. Sheet Pan Balsamic Chicken is such a dish. Chicken drumsticks, small potatoes, onions, and garlic are transformed in the oven in no time into a delicious dish that everyone will love.
The special thing about Sheet Pan Balsamic Chicken: The side dish for the delicious chicken drumsticks is cooked right along with it. We opt for small potatoes, such as fingerling potatoes, onions, and garlic. Of course, you don’t have to eat the latter whole, but it gives the rest of the oven dish a pleasant flavor. If you’re really motivated, it’s also very suitable as a flavoring ingredient for a light yogurt dip.
To give the Sheet Pan Balsamic Chicken real flavor, we add a delicate balsamic marinade. This not only provides a great aroma and an appealing sheen but also makes the meat really tender. The fibers of the meat are broken down by the acid. As a result, the chicken practically melts in your mouth! So put on your apron, we’re cooking!
Oven dishes with chicken, it couldn’t be better. Baked chicken tastes simply divine in many combinations. See for yourself and next time prepare this Cream Cheese Chicken from the oven or the simple Rosemary Chicken. If you like it cheesy, the Mozzarella Chicken from the oven is a good choice!
Sheet Pan Balsamic Chicken
Ingredients
For the marinade:
- ½ cup Balsamic vinegar
- 2 tablespoons Olive oil
- 1 Garlic clove
- ⅓ cup Honey
- Salt and pepper
For the chicken and vegetables:
- 4 Chicken drumsticks
- 1⅓ lb Small potatoes e.g., fingerling potatoes
- 1 Red onion
- 1 Head of garlic
- 2 tablespoons Olive oil
- Salt and pepper
- several sprigs Rosemary
Instructions
- Combine all ingredients for the marinade and season with salt and pepper.
- Rinse the chicken, pat it dry, and place it in the marinade. Cover the bowl and refrigerate for 1 hour.
- Wash and scrub the potatoes. Peel and chop the red onion. Halve the head of garlic lengthwise. Place everything on a baking sheet, drizzle with some oil, and season with salt and pepper.
- Remove the chicken from the marinade and place it on the baking sheet. Brush the chicken with the remaining marinade and place the rosemary sprigs on the vegetables.
- Bake for 50 minutes, until the chicken is tender and the potatoes are cooked through.