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Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeSheet-Pan Balsamic-Parmesan Chicken & Vegetablesis the weeknight recipe you need in your back pocket—run with it whenever you need a quick and flavorful meal. Juicy chicken thighs are expertly roasted with antioxidant-rich broccoli and cauliflower at high heat. The marjoram adds a deep, earthy flavor, and the chicken and veggies are finished with tangy and sweet balsamic vinegar and sharp Parmesan cheese. Keep reading for our expert tips on roasting, smart ingredient and flavor substitutions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!The vegetables in this recipe are recommended because they will finish cooking at the same time. However, you can use any vegetables you prefer; just keep in mind that some may require longer cooking times. To ensure even cooking, cut them into similar sizes.We chose bone-in chicken thighs for this recipe because they are one of the easiest cuts to keep moist and tender. However, you can opt for boneless thighs or chicken breasts; just be sure to adjust the cooking time accordingly.We intentionally kept the seasoning simple to allow you the freedom to add extra flavor with your favorite spices.To achieve the best results, avoid overcrowding the sheet pan. When vegetables are too close together, they will steam and potentially become mushy instead of searing properly.Nutrition NotesChicken thighsare the flavorful cut chosen for this recipe. They retain a lot of flavor and more moisture because they contain dark meat, which also makes them higher in fat than chicken breasts. They are an excellent source of protein and they contain slightly more iron than chicken breasts.Broccoliis a cruciferous vegetable that is known for its impressive fiber content and touted for digestive health benefits. It also contains calcium, magnesium and potassium—all important for optimal heart health. Broccoli also has high amounts of vitamin K, essential for blood clotting, but also important to note if you are on blood thinning medication.Caulifloweris also a cruciferous vegetable, and like broccoli, comes with an equally impressive nutrition resume. Cruciferous vegetables have antioxidants called glycosinolates that give these types of vegetables a slightly bitter flavor but also their cancer-protective benefits.
Jump to recipe
Sheet-Pan Balsamic-Parmesan Chicken & Vegetablesis the weeknight recipe you need in your back pocket—run with it whenever you need a quick and flavorful meal. Juicy chicken thighs are expertly roasted with antioxidant-rich broccoli and cauliflower at high heat. The marjoram adds a deep, earthy flavor, and the chicken and veggies are finished with tangy and sweet balsamic vinegar and sharp Parmesan cheese. Keep reading for our expert tips on roasting, smart ingredient and flavor substitutions and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!The vegetables in this recipe are recommended because they will finish cooking at the same time. However, you can use any vegetables you prefer; just keep in mind that some may require longer cooking times. To ensure even cooking, cut them into similar sizes.We chose bone-in chicken thighs for this recipe because they are one of the easiest cuts to keep moist and tender. However, you can opt for boneless thighs or chicken breasts; just be sure to adjust the cooking time accordingly.We intentionally kept the seasoning simple to allow you the freedom to add extra flavor with your favorite spices.To achieve the best results, avoid overcrowding the sheet pan. When vegetables are too close together, they will steam and potentially become mushy instead of searing properly.Nutrition NotesChicken thighsare the flavorful cut chosen for this recipe. They retain a lot of flavor and more moisture because they contain dark meat, which also makes them higher in fat than chicken breasts. They are an excellent source of protein and they contain slightly more iron than chicken breasts.Broccoliis a cruciferous vegetable that is known for its impressive fiber content and touted for digestive health benefits. It also contains calcium, magnesium and potassium—all important for optimal heart health. Broccoli also has high amounts of vitamin K, essential for blood clotting, but also important to note if you are on blood thinning medication.Caulifloweris also a cruciferous vegetable, and like broccoli, comes with an equally impressive nutrition resume. Cruciferous vegetables have antioxidants called glycosinolates that give these types of vegetables a slightly bitter flavor but also their cancer-protective benefits.
Sheet-Pan Balsamic-Parmesan Chicken & Vegetablesis the weeknight recipe you need in your back pocket—run with it whenever you need a quick and flavorful meal. Juicy chicken thighs are expertly roasted with antioxidant-rich broccoli and cauliflower at high heat. The marjoram adds a deep, earthy flavor, and the chicken and veggies are finished with tangy and sweet balsamic vinegar and sharp Parmesan cheese. Keep reading for our expert tips on roasting, smart ingredient and flavor substitutions and more!
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4cupsbroccoli florets3cupscauliflower florets1cupsliced shallots3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided2large clovesgarlic, minced1teaspoondried marjoram4largebone-in chicken thighs, skin removed if desired3tablespoonsbalsamic vinegar⅓cupgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
4cupsbroccoli florets
3cupscauliflower florets
1cupsliced shallots
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2large clovesgarlic, minced
1teaspoondried marjoram
4largebone-in chicken thighs, skin removed if desired
3tablespoonsbalsamic vinegar
⅓cupgrated Parmesan cheese
DirectionsPreheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.Combine 4 cups broccoli, 3 cups cauliflower, 1 cup 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 2 garlic cloves, 1 teaspoon marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the 4 chicken thighs 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 3 tablespoons vinegar. Sprinkle all with 1/3 cup 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°F, about 10 more minutes.To make aheadIf using whole heads of broccoli or cauliflower, they can be cut up a day or two in advance and stored in an airtight container in the refrigerator.Frequently Asked QuestionsBone-in chicken thighs are unlikely to dry out if you follow our recipe. However, if you choose to use a different cut of chicken, you can cover it with aluminum foil to help trap moisture.As long as the chicken and vegetables are fully cooked, there’s nothing to worry about, even if they are cooking on the same pan.We doubt you will hear that sound with this recipe. Some sheet pans can pop if they are too cold going into a hot oven or if there is not enough food evenly distributed on the pan.Transfer the cooled chicken and vegetables from the sheet pan to an airtight container and place it in the refrigerator, where it will last for up to 4 days. You can easily reheat the meat and vegetables in the microwave, on the stovetop in a skillet or in a 350°F oven until they reach your desired temperature. Leftovers can also be frozen in freezer-safe containers, where they will keep for about 3 months. The texture of the vegetables in this recipe should hold up well as long as they are not overcooked. Remember to thaw this dish overnight before reheating.This recipe includes meat and vegetables, so it’s natural to add a side ofbrownor white rice,quinoaorother grain,Roasted Fingerling Potatoes(another sheet pan favorite) orrolls.EatingWell.com, August 2020
Directions
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.Combine 4 cups broccoli, 3 cups cauliflower, 1 cup 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 2 garlic cloves, 1 teaspoon marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the 4 chicken thighs 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 3 tablespoons vinegar. Sprinkle all with 1/3 cup 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°F, about 10 more minutes.To make aheadIf using whole heads of broccoli or cauliflower, they can be cut up a day or two in advance and stored in an airtight container in the refrigerator.Frequently Asked QuestionsBone-in chicken thighs are unlikely to dry out if you follow our recipe. However, if you choose to use a different cut of chicken, you can cover it with aluminum foil to help trap moisture.As long as the chicken and vegetables are fully cooked, there’s nothing to worry about, even if they are cooking on the same pan.We doubt you will hear that sound with this recipe. Some sheet pans can pop if they are too cold going into a hot oven or if there is not enough food evenly distributed on the pan.Transfer the cooled chicken and vegetables from the sheet pan to an airtight container and place it in the refrigerator, where it will last for up to 4 days. You can easily reheat the meat and vegetables in the microwave, on the stovetop in a skillet or in a 350°F oven until they reach your desired temperature. Leftovers can also be frozen in freezer-safe containers, where they will keep for about 3 months. The texture of the vegetables in this recipe should hold up well as long as they are not overcooked. Remember to thaw this dish overnight before reheating.This recipe includes meat and vegetables, so it’s natural to add a side ofbrownor white rice,quinoaorother grain,Roasted Fingerling Potatoes(another sheet pan favorite) orrolls.
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
Combine 4 cups broccoli, 3 cups cauliflower, 1 cup 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 2 garlic cloves, 1 teaspoon marjoram and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl. Coat both sides of the 4 chicken thighs 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 3 tablespoons vinegar. Sprinkle all with 1/3 cup 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°F, about 10 more minutes.
To make aheadIf using whole heads of broccoli or cauliflower, they can be cut up a day or two in advance and stored in an airtight container in the refrigerator.
To make ahead
If using whole heads of broccoli or cauliflower, they can be cut up a day or two in advance and stored in an airtight container in the refrigerator.
Frequently Asked QuestionsBone-in chicken thighs are unlikely to dry out if you follow our recipe. However, if you choose to use a different cut of chicken, you can cover it with aluminum foil to help trap moisture.As long as the chicken and vegetables are fully cooked, there’s nothing to worry about, even if they are cooking on the same pan.We doubt you will hear that sound with this recipe. Some sheet pans can pop if they are too cold going into a hot oven or if there is not enough food evenly distributed on the pan.Transfer the cooled chicken and vegetables from the sheet pan to an airtight container and place it in the refrigerator, where it will last for up to 4 days. You can easily reheat the meat and vegetables in the microwave, on the stovetop in a skillet or in a 350°F oven until they reach your desired temperature. Leftovers can also be frozen in freezer-safe containers, where they will keep for about 3 months. The texture of the vegetables in this recipe should hold up well as long as they are not overcooked. Remember to thaw this dish overnight before reheating.This recipe includes meat and vegetables, so it’s natural to add a side ofbrownor white rice,quinoaorother grain,Roasted Fingerling Potatoes(another sheet pan favorite) orrolls.
Frequently Asked Questions
Bone-in chicken thighs are unlikely to dry out if you follow our recipe. However, if you choose to use a different cut of chicken, you can cover it with aluminum foil to help trap moisture.
As long as the chicken and vegetables are fully cooked, there’s nothing to worry about, even if they are cooking on the same pan.
We doubt you will hear that sound with this recipe. Some sheet pans can pop if they are too cold going into a hot oven or if there is not enough food evenly distributed on the pan.
Transfer the cooled chicken and vegetables from the sheet pan to an airtight container and place it in the refrigerator, where it will last for up to 4 days. You can easily reheat the meat and vegetables in the microwave, on the stovetop in a skillet or in a 350°F oven until they reach your desired temperature. Leftovers can also be frozen in freezer-safe containers, where they will keep for about 3 months. The texture of the vegetables in this recipe should hold up well as long as they are not overcooked. Remember to thaw this dish overnight before reheating.
This recipe includes meat and vegetables, so it’s natural to add a side ofbrownor white rice,quinoaorother grain,Roasted Fingerling Potatoes(another sheet pan favorite) orrolls.
EatingWell.com, August 2020
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Nutrition Facts(per serving)408Calories22gFat18gCarbs36gProtein
Nutrition Facts(per serving)
- 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.
Linda Frahm
