Easy One Pan Balsamic Chicken and Asparagus
This Easy One Pan Balsamic Chicken and Asparagus recipe is the perfect dinner solution for busy weeknights. It's easy to make, healthy, and packed with flavor.
Servings 4 servings
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs approximately 3-4 chicken thighs
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon sea salt
- 1 pound fresh asparagus approximately 12-16 ounces; woody ends trimmed
- 1 pint cherry tomatoes approximately 12 ounces
- 1 white onion, medium sliced into half moons
Instructions
- Marinate chicken: Add balsamic vinegar, olive oil, Dijon mustard, honey, and salt to a large bowl and whisk vigorously until combined. Add the chicken and toss to coat. Set aside for 30 minutes or overnight in the refrigerator.
- Arange veggies: When ready to bake the chicken, preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Spread asparagus and sliced onions across a sheet pan. It may be tight but that's okay.
- Add chicken: Tuck in the marinated chicken, slightly moving the veggies to create room. Top with tomatoes.
- Bake chicken meal: Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through. Rest for 10 minutes before serving.
Notes
- Chicken: Pat dry the chicken first with paper towels to remove excess moisture and avoid watering down the marinade.
- Asparagus: Buy asparagus with thicker stalks that are firm and straight with tightly closed tips. Avoid thin asparagus. Trim the woody ends before adding to sheet pan.
- Food safety: To accurately check for chicken doneness, insert an instant-read meat thermometer into the thickest part of the chicken and cook until the internal temperature registers 165 degrees Fahrenheit (74 degrees Celsius).
- Avoid dry chicken: Ensure you are not overcooking the chicken by using a meat thermometer and allow the chicken to rest for 10 minutes after cooking.
- Variations: Feel free to use chicken breast, boneless chicken thighs, or drumsticks but adjust the cooking time. Swap the asparagus and tomatoes for Brussels sprouts, green beans, and red onions.
- Scale the recipe: Using these amounts, use a quarter-sheet pan and your convection countertop oven. But you can also double the recipe and make a large sheet pan in a regular oven. You may need to add a few extra minutes to cook time.
- Serving suggestions: Serve with a healthy side dish like rice, millet, or buckwheat.
Nutrition
Calories: 466kcal | Carbohydrates: 19g | Protein: 28g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 464mg | Potassium: 850mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1552IU | Vitamin C: 35mg | Calcium: 65mg | Iron: 4mg