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Flavorful Blueberry Balsamic Chicken Thighs Sheet Pan Dinner

blueberry balsamic chicken thighs - featured image

A quick and easy sheet pan dinner featuring juicy, crispy chicken thighs roasted with fresh blueberries and a tangy balsamic glaze. Perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
  • 1 cup fresh blueberries (150 g)
  • 1/4 cup balsamic vinegar (60 ml)
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Salt to taste (preferably coarse sea salt)
  • Black pepper to taste, freshly ground
  • 1 medium red onion, sliced (optional)
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine balsamic vinegar, olive oil, honey, minced garlic, chopped thyme, lemon zest, salt, and pepper. Whisk until smooth and glossy.
  3. Pat the chicken thighs dry with paper towels.
  4. Coat the chicken thighs in the marinade, rubbing some under the skin if possible. Let sit for 10-15 minutes if time allows.
  5. Arrange the chicken skin-side up on a rimmed sheet pan, spacing pieces for air circulation.
  6. Scatter blueberries and sliced red onion around the chicken. Pour any leftover marinade over everything.
  7. Roast in the oven for 25-30 minutes, turning the chicken and gently stirring the berries halfway through.
  8. Check doneness with a meat thermometer (165°F / 75°C) or ensure juices run clear when pierced.
  9. Rest the chicken for 5 minutes before serving.

Notes

Patting the chicken dry before marinating is key for crispy skin. If blueberries dry out, tent the pan loosely with foil for the last 5 minutes. Let chicken rest 5 minutes before serving. Use parchment or foil on the sheet pan for easier cleanup. Room temperature chicken cooks more evenly. Marinate just enough to save time but rub marinade under skin for deeper flavor.

Nutrition

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