Healthy Recipes Cooking Methods Sheet-Pan Sheet-Pan Balsamic-Parmesan Chicken & Vegetables 4.7 (15) 12 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on February 10, 2025 Reviewed by Dietitian Christa Brown, M.S., RDN, LD Reviewed by Dietitian Christa Brown, M.S., RDN, LD Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 20 mins Additional Time: 25 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Nut-Free Healthy Aging Healthy Immunity Low-Sodium Soy-Free High-Protein Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe Sheet-Pan Balsamic-Parmesan Chicken & Vegetables is 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! 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 Notes Chicken thighs are 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. Broccoli is 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. Cauliflower is 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. Cook Mode (Keep screen awake) 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°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 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 Questions How can I keep the chicken from drying out? 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. Is it really safe to cook raw chicken with vegetables? 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. Why do sheet pans make a popping sound in a hot oven? 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. How should I store and reheat leftovers? 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. What should I serve with Sheet-Pan Balsamic-Parmesan Chicken & Vegetables? This recipe includes meat and vegetables, so it's natural to add a side of brown or white rice, quinoa or other grain, Roasted Fingerling Potatoes (another sheet pan favorite) or rolls. EatingWell.com, August 2020 Save Rate Print Nutrition Facts (per serving) 408 Calories 22g Fat 18g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Additional reporting by Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines