Gluten Free Balsamic Chicken Sheet Pan Dinner
This cozy, one-pan gluten-free dinner brings together crispy chicken thighs, seasonal vegetables, and a tangy-sweet balsamic marinade. Perfect for busy weeknights or a laid-back Sunday meal.
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
This recipe is naturally gluten-free, customizable, and perfect for using up seasonal veggies. Try swapping in sweet potatoes or squash, or make it dairy-free by omitting the goat cheese.
Nutrition
Calories: 480kcalCarbohydrates: 22gProtein: 28gFat: 30gSaturated Fat: 7gCholesterol: 120mgSodium: 380mgPotassium: 720mgFiber: 4gSugar: 7gVitamin A: 950IUVitamin C: 60mgCalcium: 40mgIron: 2.5mg
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