Sheet-Pan Roasted Red-Onion Chicken
Sheet-Pan Roasted Red-Onion Chicken is a delightful one-pan meal that combines juicy chicken breasts with sweet caramelized red onions, all infused with flavorful herbs and a tangy balsamic glaze. Perfect for busy weeknights or special occasions, this dish offers restaurant-quality results with minimal effort. Bursting with color and vibrant flavors, it’s sure to impress your family and guests alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves garlic, minced
- 2 large red onions, cut into wedges
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 3 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and place them on a baking sheet along with the onion wedges.
- Drizzle olive oil over the chicken and onions. Season generously with salt, pepper, thyme, rosemary, and minced garlic.
- In a small bowl, whisk together balsamic vinegar and honey; drizzle over the chicken and onions.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and onions are tender.
- Remove from the oven; let rest for a few minutes before serving.
Nutrition
- Serving Size: 1 chicken breast with onions (approximately 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
Keywords: For extra flavor, marinate the chicken in balsamic vinegar and herbs for at least 30 minutes prior to cooking. Feel free to substitute red onions with shallots or bell peppers for a different twist. Add vegetables like baby potatoes or carrots for a heartier meal.