Sheet-Pan Balsamic Chicken with Roasted Fennel, Grapes & Shallots
This vibrant sheet-pan chicken recipe features juicy chicken thighs roasted alongside sweet grapes, aromatic fennel, and shallots, all finished with a tangy balsamic glaze for a unique, flavorful dinner ready in 30 minutes.
- 4 pieces boneless, skinless chicken thighs
- 1 large fennel bulb, trimmed and sliced
- 1.5 cups red seedless grapes
- 3 medium shallots, peeled and quartered
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp honey
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Instructions
Preheat oven to 450°F (232°C) and line a large sheet pan with parchment. In a large bowl, toss chicken thighs with 1 tablespoon olive oil, salt, pepper, and half the thyme.
⏱️ 3 minutes 🌡️ 450°FArrange sliced fennel, grapes, and shallots on the sheet pan. Drizzle with remaining olive oil, sprinkle with the rest of the thyme, and toss to coat.
⏱️ 2 minutesNestle chicken thighs among the vegetables and grapes. Roast for 20 minutes, or until chicken is cooked through (165°F internal temp) and vegetables are tender.
⏱️ 20 minutes 🌡️ 450°FWhisk balsamic vinegar and honey together. Drizzle over chicken and veggies, then return to oven for 2-3 minutes to glaze.
⏱️ 3 minutes 🌡️ 450°FRemove from oven and let rest for 2 minutes. Serve warm, spooning pan juices over the top.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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