In a cast iron skillet, heat 1 tablespoon of oil over medium high heat. Sprinkle the chicken with salt and pepper and cook, presentation side down until browned, about 4 minutes. Transfer to the other side for just 2 minutes and then transfer to the baking sheet.
Add the garlic, onion, fennel, grapes and rosemary to the pan and drizzle with the additional oil. Season with a pinch each of salt and pepper. Roast for 30 minutes. Remove from the oven and top with the balsamic and return for an additional 5 minutes in the oven until the vegetables are very caramelized and the chicken reaches 165 F.
This sheet pan balsamic chicken recipe is as simple as it gets! Even though browning the chicken makes it a two step meal, it can absolutely be a one-step sheet pan dinner if you're in an even bigger rush. I just kinda like the added flavour that comes from browning the chicken first, but it certainly doesn't make or break the recipe.I would also suggest using a meat thermometer to ensure that the chicken is fully cooked. We want to aim for an internal temperature of 165 F.In addition, if you are REALLY pressed for time I would also suggest purchasing peeled garlic cloves instead of the whole bulb. You will easily be saving yourself 5 minutes of prep time. Plus I think we can all agree that peeling garlic is a pretty annoying step of any recipe, especially if you are peeling the whole clove.