Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus
Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sheet pan roast balsamic chicken with tomatoes, onions & asparagus. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus is something which I have loved my entire life.

Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt.

To get started with this recipe, we have to first prepare a few ingredients. You can have sheet pan roast balsamic chicken with tomatoes, onions & asparagus using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus:
  1. Prepare 5 pounds bone-in, skin-on chicken pieces
  2. Prepare 2-2.5 teaspoons salt
  3. Get 1 teaspoon sugar
  4. Take 3 cloves garlic, grated OR 2 teaspoons garlic powder (not garlic salt)
  5. Get 1 teaspoon dried thyme
  6. Prepare 1 teaspoon dried rosemary
  7. Get 1/4 cup Balsamic vinegar
  8. Prepare 1/4 cup yogurt
  9. Take 1 Tablespoon olive oil plus more for veg
  10. Get 2 Tablespoons butter
  11. Prepare 1 onion, peeled, halved, halves cut into quarters
  12. Get 12-15 cherry tomatoes
  13. Get 1 pound asparagus, woody part of stem removed, cut into 1.5-inch pieces

This tasty, easy Sheet Pan Balsamic Chicken with Potatoes and Carrots will have your entire family begging for more. As far as one pan meals goes, this is the epitome of ease, flavor, and versatility! Sheet Pan Meals are blowing up right now! Here are some more favorites: Sheet Pan Teriyaki Chicken and Pineapple Fried Rice, Healthy Sheet Pan Chicken Fajitas, and Sheet Pan Sweet Fire Chicken.

Instructions to make Sheet Pan Roast Balsamic Chicken with Tomatoes, Onions & Asparagus:
  1. Mix salt, sugar, garlic, thyme, rosemary, Balsamic vinegar, and yogurt in a bowl until all the salt and sugar are dissolved. - - In a large mixing bowl, thoroughly mix the chicken pieces with the mixture, making sure it's evenly distributed. - - After that, add in the olive oil and mix thoroughly again. Set aside on the counter and let the flavors absorb. If you're going to roast within 90 minutes, no need to refrigerate. That will just slow down the marinating process.
  2. While the chicken is taking up the seasoning, preheat the oven to 425F. - - After the oven is preheated, put your sheet pan in the oven, empty, for about 10 minutes total, adding the butter and letting it melt in the last minute. This butter along with the heat of the pan will help sear the bottom sides of the chicken and also make your pan sauce extra delicious.
  3. In a separate medium bowl, toss your tomatoes and onions with a teaspoon of olive oil and a good pinch of salt.
  4. Place your chicken in a single layer, skin side up, on your sheet pan. Try not to have the pieces touch. - - Then place onions and tomatoes between the chicken pieces. - - Roast for 25 minutes before adding your asparagus.
  5. While the chicken, tomatoes, and onions are roasting, toss the asparagus with a teaspoon of olive oil and a good pinch of salt. (I just used the same bowl as I used for the tomatoes and onions.)
  6. After the chicken, tomatoes, and onions have been roasting for 25 minutes, scatter the asparagus over the pan and roast another 20 minutes.
  7. That's it! I served it with a Spring Greens Salad dressed with Balsamic vinaigrette and lots of crusty bread for sopping up that yummy pan sauce. - - Enjoy. :)

This one-pan Greek chicken is roasted on a sheet pan with potatoes and green beans. "Probably the best tasting chicken I ever made," says Marcelle Broussard. "The chicken makes a lot of drippings because you leave skin on. I did take a kitchen scissors and cut off all visible fat. We loved it, and it is even good heated up next day or cold." Make ahead: The vegetables can be roasted up to a day ahead of time and refrigerated. Serving suggestions: The mixture can be enjoyed piled on toast (sprinkled with blue cheese is especially nice), served over rice, couscous, or polenta, tossed with pasta. While the onions are cooking, prepare the chicken.

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