Balsamic Chicken Thighs
This easy one-pan meal is balanced, bright, and bursting with flavor. The balsamic marinade brings rich depth to the chicken, while the oven-roasted veggies and zesty bruschetta topping add freshness and color.
Ingredients
Chicken Thighs
- 1 –1.5 pounds boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- Black pepper to taste
Vegetables
- 1.5 pounds baby potatoes halved or quartered
- 2 zucchini cut into quarters lengthwise
- 2 teaspoons extra virgin olive oil
- Salt and black pepper to taste
Bruschetta
- 4 roma tomatoes diced
- 1 teaspoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon fresh basil chopped
- Salt and black pepper to taste
Instructions
- In a bowl, combine chicken thighs with olive oil, balsamic vinegar, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
- Let marinate while prepping vegetables or refrigerate up to 24 hours.
- Preheat oven to 425°F.
- Spread potatoes on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast for 8–10 minutes.
- Remove sheet from oven. Add marinated chicken and zucchini.
- See full steps with tips & photos → https://wimpysdiner.net/balsamic-chicken-thighs/
Notes
- You can use cherry tomatoes in place of roma for a juicier bruschetta.
- Bone-in thighs work too—just increase bake time by 10 minutes.
- Leftovers make a great salad or grain bowl!