There’s something magical about fall, the crisp air, golden leaves, and the comforting smell of roasted vegetables filling the kitchen. That’s exactly where this Gluten Free Balsamic Chicken Sheet Pan Dinner comes in. It’s more than just a recipe, it’s one of those meals that brings the whole family around the table, no fuss needed.
Gluten Free Balsamic Chicken Sheet Pan Dinner is one of my go-to weeknight dishes. It’s simple, balanced, and warms you up from the inside out. As someone who grew up in Tuscany but now lives in the U.S., this meal reminds me of Sunday dinners with my Nonna, minus the gluten. After being diagnosed with gluten intolerance, I was determined not to give up meals like this. Now, every bite of this dish carries both flavor and freedom.
If you love easy, hearty meals that nourish your body and still feel like a hug in a bowl (or in this case, on a pan), you’re in the right place. Let’s dive into this cozy kitchen moment.
Gluten Free Balsamic Chicken Sheet Pan Dinner
Equipment
- baking sheet
- parchment paper
- mixing bowl
Ingredients
Main Ingredients
- 4 bone-in chicken thighs skin-on for crispiness
- 2 cups baby potatoes halved
- 1 red onion sliced
- 2 cups brussels sprouts halved
- 1 red bell pepper sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- salt and pepper to taste
Balsamic Marinade
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup or honey
- 1 tbsp olive oil
- 1 tsp dried oregano
Optional Add-ons
- fresh rosemary sprigs
- crushed red pepper for heat
- goat cheese sprinkle before serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup, olive oil, and oregano to make the marinade.
- Arrange chicken thighs in the center of the baking sheet. Surround with potatoes, brussels sprouts, onion, and bell pepper.
- Drizzle everything with olive oil, garlic powder, thyme, salt, and pepper. Pour marinade evenly over chicken and vegetables, then toss to coat.
- Roast for 35–40 minutes, flipping the vegetables halfway. Chicken should reach 165°F (74°C) and be crispy.
- Let rest for 5 minutes. Sprinkle with fresh rosemary or goat cheese if using, and serve hot.
Notes
Nutrition
Ingredients: What You’ll Need
This sheet pan dinner is built with whole, seasonal ingredients. It’s flexible too, so you can adjust based on what’s in your fridge.
Main Ingredients:
- 4 bone-in chicken thighs (skin-on for crispiness)
- 2 cups baby potatoes, halved
- 1 red onion, sliced
- 2 cups brussels sprouts, halved
- 1 red bell pepper, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
Balsamic Marinade:
- ¼ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp maple syrup or honey
- 1 tbsp olive oil
- 1 tsp dried oregano
Optional Add-ons:
- Fresh rosemary sprigs
- Crushed red pepper for heat
- A sprinkle of goat cheese before serving
Hungry for more gluten-free chicken ideas? Check out Gluten-Free Chicken Piccata with Capers or this Lemon Herb Gluten-Free Chicken Skillet.
Step-by-Step Instructions
This recipe is beginner-friendly, if you can toss veggies and whisk a sauce, you’ve got this!
1. Preheat and prep:
Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
2. Make the balsamic marinade:
In a small bowl, whisk together the balsamic vinegar, mustard, maple syrup, olive oil, and oregano. Set aside.
3. Arrange the sheet pan:
Place the chicken thighs in the center of the baking sheet. Surround them with the potatoes, brussels sprouts, onions, and bell peppers.
4. Season and marinate:
Drizzle everything with olive oil, garlic powder, thyme, salt, and pepper. Pour the balsamic marinade evenly over the chicken and veggies. Use your hands or a spatula to coat everything well.
5. Bake to golden perfection:
Roast for 35–40 minutes, flipping the veggies halfway through. The chicken should reach an internal temperature of 165°F, and the skin should be crispy.
6. Serve hot:
Let everything rest for 5 minutes before plating. Optional: sprinkle with fresh rosemary or goat cheese.
Love sheet pan dinners? You’ll enjoy my Sheet Pan Chicken Fajitas too, just as easy and bursting with flavor.
Tips for a Perfect Gluten Free Balsamic Chicken Sheet Pan Dinner
Here’s how to make this meal not just good, but great:
Use bone-in, skin-on chicken.
It gives the best flavor and keeps the meat juicy during roasting.
Don’t crowd the pan.
Spacing the veggies helps them roast instead of steam. Use two pans if needed!
Add veggies with different cooking times strategically.
Root veggies like potatoes need more time. You can start them 10 minutes earlier if you like them extra crispy.
Let the marinade sit.
Marinate the chicken in advance for deeper flavor. Even 30 minutes makes a difference.
Want to try a crispier variation? My Baked Parmesan Crusted Chicken pairs wonderfully with the same veggie combo.
Variations You’ll Love
This Gluten Free Balsamic Chicken Sheet Pan Dinner is easy to personalize. Here are a few ideas:
Make it dairy-free:
This dish is naturally dairy-free as written. Skip the goat cheese if using it.
Add a fall twist:
Try cubed butternut squash or sweet potatoes instead of regular potatoes for more seasonal warmth.
Turn up the spice:
Add a teaspoon of smoked paprika or chili flakes to the balsamic mix for heat lovers.
Switch the protein:
Try this with chicken drumsticks or even tofu for a vegetarian version.
Kid-friendly version:
Serve with a dip like honey mustard or BBQ on the side, great for picky eaters.
Explore more chicken ideas with this crowd-pleasing Gluten-Free Chicken Stir-Fry or tender Gluten-Free Chicken Tenders.
Storage + Reheating Tips
Fridge:
Store leftovers in an airtight container for up to 4 days.
Freezer:
You can freeze cooked chicken and veggies for up to 2 months. Freeze in a single layer first to avoid clumping.
To Reheat:
Use a toaster oven or oven at 350°F for 10–15 minutes to re-crisp the chicken. Microwave works too, but won’t keep the skin crispy.
This is also a great meal prep option, similar to my Easy Gluten-Free Dinner Recipes or BBQ Chicken Drumsticks with Roasted Potatoes.
Why Readers Love This Recipe
- One pan = easy cleanup
- Naturally gluten-free and full of flavor
- Sweet, tangy, savory balance from the balsamic marinade
- Hearty, cozy, and nutrient-rich
- Customizable with seasonal veggies and herbs
Perfect for busy weeknights or Sunday meal prep, this Gluten Free Balsamic Chicken Sheet Pan Dinner brings simplicity and comfort to your table, every time.
Final Thoughts
This meal represents everything I’ve come to love about gluten-free cooking: real ingredients, bold flavor, and no compromise. If you’re looking for a satisfying dinner that’s easy to make and even easier to enjoy, this is it.
Let me know in the comments, what veggies did you use? Did your family love it as much as mine?