Sheet-Pan Bruschetta Chicken Bake

Roast Chicken and vegetables is such a classic comfort food!

When I need a budget friendly and easy meal that hits the spot I always turn to roast chicken and vegetables. It is customizable to fit the chicken pieces you like and the vegetables. It is easy for a weeknight but can be easily a Sunday dinner.


This take on the classic is suited for summer season!  Using your in season cherry tomatoes and the pantry staple of potatoes with your roast chicken is delicious. This is coated with olive oil, balsamic, herbs and spices. the potatoes are crisp on the outside and fluffy on the inside, the onions are slightly caramelized, and the tomatoes are bursting with rich juices. A sprinkling of parmesan cheese and fresh basil puts this over the top.


Sheet Pan Bruschetta Chicken Bake

Note: Some variations to make it your own. Use chicken breasts and roast for 25 minutes at 425, but if using potatoes they will have to roast a bit first before adding the chicken. Don’t want white potatoes use green beans and roast for 30 minutes or add white beans at the end with cheese to heat up ( white beans are my favorite )


8 skin on chicken thighs

1 1/2 pounds of baby Dutch potatoes, quartered or 1 inch pieces

1 pound of cherry tomatoes

1 large yellow onion cut into wedges

1/4 cup olive oil

2 tablespoons balsamic vinegar

4 cloves garlic, minced

1/4 cup  fresh oregano, minced or 1 teaspoon dried

1 teaspoon dried basil

3/4 teaspoon dried thyme

1 1/2 teaspoon slat

3/4 teaspoon pepper

2/3 cup Parmesan cheese, finely grated

Fresh basil thinly sliced, optional



  1. Preheat oven to 400
  2. Place the  chicken, tomatoes, potatoes, and onions on a large baking sheet. In a small measuring cup stir together the oil, vinegar, garlic, basil, oregano, thyme, salt and pepper. Drizzle the spice mixture all over the chicken and vegetables.
  3. Stir the pieces around and make sure everything is well coated. Spread everything across the pan in a single layer.
  4. Place the pan in the center of the oven and roast for about 50 minutes or until the chicken is cooked through and golden brown. the potatoes should be slightly browned and fork tender.
  5. Remove from oven and sprinkle with Parmesan and place back in the oven for 2 minutes to melt the cheese. sprinkle with fresh basil right before serving if desired.

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