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–+ servings
A sheet pan of balsamic chicken thighs and cauliflower.
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4.93 — Votes 54 votes

Balsamic Chicken and Cauliflower Sheet Pan Dinner

Tender, juicy chicken thighs coated in a mouthwatering balsamic glaze, surrounded by crispy, caramelized cauliflower. It's a one-pan wonder that's not only bursting with flavors but also a gift to your kitchen sanity - with minimal prep and cleanup, this recipe is a weeknight game-changer!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 Servings
Author: Cassy Joy Garcia

Ingredients

For the Balsamic Sauce

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon coconut aminos
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the Sheet Pan Dinner

  • 3 cups cauliflower florets
  • 2 pounds bone-in, skin-on chicken thighs
  • Fresh parsley, for garnish, optional

Instructions

  • Preheat the oven to 400℉.
  • Whisk together the olive oil, balsamic vinegar, coconut aminos, dijon mustard, Italian seasoning, garlic powder, salt, and black pepper to make the balsamic sauce.
  • In a large bowl, toss the cauliflower with a ¼ cup of the balsamic sauce. Dip the chicken thighs in the remaining balsamic sauce.
  • Spread the cauliflower chicken on a rimmed baking sheet. Bake for 45 minutes, until the chicken is browned and slightly crisp.
  • Garnish with parsley. Serve and enjoy!

Notes

Recipe Variations and Modifications:
  • Swap the cauliflower - if you aren't a fan of cauliflower, feel free to swap it for broccoli, carrots, cabbage, or even potatoes. If you're going this route, be sure to check how long your veggies will need to cook on our sheet pan dinner guide.
  • Use a different cut of chicken - as mentioned above, you can absolutely swap the bone-in, skin-on chicken thighs here for boneless, skinless. You can also use chicken tenders or breasts instead of the thighs. You'll just need to adjust the roasting time based on what cut of chicken you pick.

Nutrition

Calories: 586kcal | Carbohydrates: 9g | Protein: 33g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 592mg | Potassium: 669mg | Fiber: 2g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 36mg | Calcium: 60mg | Iron: 2mg