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.
Serve immediately.
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Notes
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.