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Close-up of roasted golden-brown chicken thighs with glossy dark balsamic glaze and charred red onions. (Sheet Pan Balsamic Chicken)

Sheet Pan Balsamic Chicken with Crispy Potatoes and Blistered Tomatoes

A vibrant Sheet Pan Balsamic Chicken featuring golden-brown thighs in a glossy glaze, served with crispy yellow potatoes and blistered cherry tomatoes for a restaurant-quality weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 6-8 pieces Chicken Thighs bone-in, skin-on
  • 1.5 lbs (680g) Yellow Baby Potatoes halved
  • 1 pint (250g) Cherry Tomatoes whole
  • 1 large Red Onion cut into thick wedges
  • 0.5 cup (120ml) Balsamic Vinegar high quality
  • 2 tbsp (30ml) Honey or maple syrup
  • 3 cloves Garlic minced
  • 3 tbsp (45ml) Extra Virgin Olive Oil divided
  • 1 tbsp Fresh Parsley finely chopped for garnish
  • 1 tsp Coarse Sea Salt Flakes to taste

Equipment

  • 1 Dark metal baking sheet Ensures better browning and crispier potatoes.
  • 1 Small saucepan Used for the balsamic reduction.

Instructions
 

Preparation
  1. Preheat oven to 425°F (220°C). Toss halved potatoes with 2 tbsp olive oil and salt on a dark metal baking sheet. Roast for 10 minutes while preparing the glaze.
  2. In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Simmer over medium heat for 8-10 minutes until reduced by half and thick enough to coat a spoon.
Roasting
  1. Move potatoes to the edges of the pan. Place chicken thighs in the center, skin-side up. Brush with half of the balsamic glaze. Roast for 15 minutes.
  2. Add cherry tomatoes and red onion wedges to the pan. Drizzle with remaining oil. Brush remaining glaze onto chicken. Roast for 15-20 more minutes until chicken is 165°F and tomatoes are blistered.
  3. Remove from oven. Sprinkle with finely chopped fresh parsley and coarse sea salt flakes. Let rest for 5 minutes before serving.

Notes

Pat the chicken skin very dry with paper towels to ensure it gets golden-brown and crispy.
Use a dark baking sheet to maximize the caramelization on the potato edges.
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