Sheet Pan Balsamic Chicken with Vegetables

This one pan chicken tenderloin recipe is ready in 45 minutes with just 15 minutes of hands-on prep. Chicken tenderloins, zucchini, bell pepper, onion, carrots, and cherry tomatoes roast together on a single sheet pan in a honey balsamic marinade. The chicken gets brushed with its own marinade, the vegetables get tossed in a second one, and everything roasts at 400°F until the tenderloins are juicy and the veggies are caramelized at the edges with a sticky, tangy glaze.

It’s the dinner I make on school nights when I’ve got three hungry boys, a pile of homework on the counter, and zero interest in a sink full of dishes. One pan in, one pan out. If you like sheet pan meals you also might like these Sheet Pan Chicken Fajitas, Sheet Pan Chicken Fajitas, Sheet Pan Lemon Parmesan Chicken Tenders, or theseSheet Pan Chicken Sausage and Vegetables.

Ways to Modify this Recipe

• Vegetables: You can mix up the veggies. For example carrots, red onion, zucchini, red bell pepper, brussels sprouts, green beans, bell peppers, mushrooms or broccoli florets. I find root vegetables hold up really well.
• Cheese: Feta cheese is an optional topping in this recipe. You can use as much or as little as you desire. I like the way it accompanies the chicken and balsamic vinegar.
• Fresh Herbs: Fresh herbs are always a great finishing touch. I like fresh dill, parsley, basil, oregano or mint.
• Spices: You can spice this up by adding za’atar, sumac, garlic powder, coriander, cinnamon and Italian seasoning.
• Starch: Potatoes are a great addition to sheet pan meals. I love adding sweet potatoes, diced russets potatoes or red potatoes.
• Protein: You could sub the chicken tenders for skinless chicken breasts, boneless chicken breast, juicy chicken thighs or chicken drumsticks.

Make It Lebanese-Style 

• This is how I make it when I want it to taste like my family’s table. Swap the Italian seasoning for za’atar in the chicken marinade, add a pinch of sumac to the vegetables, and finish with a squeeze of lemon instead of extra balsamic glaze. A teaspoon of Lebanese seven spice in the chicken marinade is also beautiful with the honey.
• Serve it with vermicelli rice, warm pita, and a spoonful of Tahini Sauce or hummus on the side. Same pan, same 45 minutes, totally different dinner.
• Love these flavors? Try my Sheet Pan Za’atar Chicken or Lebanese 7 Spice Chicken with Roasted Vegetables.

How to Make One Pan Chicken Tenderloins and Vegetables

Line a large baking sheet with parchment paper and preheat the oven to 400°F.

Step 1: Make two marinades. Whisk the chicken marinade in one bowl and the vegetable marinade in another.

Step 2: Brush the chicken. Lay the tenderloins in a row on one side of the pan and brush both sides with the chicken marinade. Drizzle any extra over the top.

Step 3: Toss the vegetables. Add the onion, zucchini, and bell pepper to a large bowl with the vegetable marinade and toss well. Hold the tomatoes and carrots for later. Spread the veggies in an even layer next to the chicken.

Step 4: Roast, then add the rest. Roast for 15 minutes. Add the cherry tomatoes and carrots to the pan and roast 8 to 12 minutes more, until the chicken reaches 165°F and the vegetables are browned at the edges.

Step 5: Finish. Sprinkle with fresh parsley, a little crumbled feta if you like, and a drizzle of balsamic glaze.

Common Mistakes to Avoid

• Overcooking the tenderloins. They’re lean and thin. Start checking at 20 minutes and pull them at 165°F.
• Crowding the pan. Packed veggies steam instead of roast. Use a large sheet pan, or split onto two if you’re doubling.
• Cutting vegetables different sizes. Keep the chunks similar so they finish at the same time. Cut dense veggies like butternut squash or potatoes smaller.
• Adding the tomatoes too early. They’ll turn to mush and water down the pan. Wait until halfway.
• Skipping the parchment. The honey caramelizes onto the pan. Parchment keeps cleanup to almost nothing.

What to Serve With One Pan Chicken Tenderloins

This is a complete dinner on its own, but a simple grain, a fresh salad, or a dip turns it into a full spread. Pick one from each group below and you’ve got a Lebanese-style table on a weeknight.

• Something to soak up the balsamic. Rice, orzo, or couscous all catch the sticky pan juices. For something crispier, my Lebanese Spicy Potatoes (Batata Harra) or Garlic Parmesan Smashed Potatoes are always a hit with my boys.
• A fresh, crunchy salad. The tangy glaze is perfect next to something bright and herby. My Fattoush Salad is my go-to, with toasted pita and a sumac lemon dressing. Easy Tabbouleh or a quick Easy Lebanese Salad work just as well when you’re short on time.
• A dip for the side. A swoosh of Lebanese Hummus under the chicken is how we eat it most nights. Easy Homemade Tzatziki or smoky Baba Ganoush are great swaps.
• Warm bread. Tear up warm pita or my Easy Homemade Naan to wrap the chicken and veggies into handheld bites. The kids love building their own.
• A little extra pop. Spoon some Sumac Onions over the top right before serving. They add a tangy crunch that makes the whole pan taste brighter.

Storage Tips

• To store: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
• To reheat: Warm in a 350°F oven or a skillet over medium heat until heated through. The microwave works too, but add a splash of water and cover so the chicken doesn’t dry out.
• For meal prep: Divide into containers with rice or orzo for easy lunches. Add fresh parsley and balsamic glaze right before eating.