If you’re looking for the ultimate one-pan meal that guarantees flavor and ease, The Balsamic Chicken with Roasted Veggies Recipe is a winner through and through. Juicy chicken, vibrant roasted veggies, and a sweet-tangy balsamic glaze come together in a colorful, craveworthy dinner that fits weeknight schedules but tastes like a celebration. It’s wholesome, super customizable, and—best of all—delivers big comfort with minimal cleanup.
Ingredients You’ll Need
This is the kind of dinner where every ingredient holds its own. Simple pantry staples and fresh veggies are all you need, each chosen for the taste, texture, or color it brings to The Balsamic Chicken with Roasted Veggies Recipe.
- Boneless, skinless chicken breasts or thighs: Choose your favorite—thighs for juiciness or breasts for leanness, either works beautifully.
- Balsamic vinegar: Deeply flavorful and a little tangy; this is the base of your marinade magic.
- Olive oil: Locks in moisture and adds heart-healthy richness to both the chicken and veggies.
- Honey: Just a touch for natural sweetness—this balances the acidity of the vinegar and helps caramelize everything as it roasts.
- Garlic (minced): The classic aromatic; it infuses both chicken and veggies with bold, mouthwatering flavor.
- Dried Italian seasoning: An easy mix that supplies herbs and a hint of Mediterranean sunshine.
- Salt: Essential for bringing out all those beautiful flavors—don’t skimp!
- Black pepper: Freshly cracked, if possible, for the most robust flavor.
- Baby potatoes (halved): Tender, creamy, and so satisfying—these soak up the marinade in the oven.
- Red bell pepper (sliced): Sweet and bright, these strips add gorgeous color and crunch.
- Zucchini (sliced): Roasts up buttery and soft, making every bite more enjoyable.
- Red onion (cut into chunks): Caramelizes and mellows as it bakes, delivering sweet-savory notes throughout the dish.
- Olive oil (for veggies): A second addition ensures the veggies roast, not steam—crucial for golden edges.
- Salt (for veggies): A pinch brings out the natural sweetness in all your vegetables.
- Black pepper (for veggies): Echoes the warmth already in the chicken marinade.
- Garlic powder: A sprinkle ties the veggies back to the marinade for cohesive flavor.
How to Make The Balsamic Chicken with Roasted Veggies Recipe
Step 1: Prep Your Oven and Sheet Pan
Start by heating your oven to 425°F (220°C). This hot temperature ensures beautifully caramelized veggies and juicy chicken. Line a large baking sheet with parchment paper or foil—this simple step makes cleanup a total breeze and keeps everything from sticking.
Step 2: Whip Up the Marinade
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and black pepper. This mixture will become the glaze that defines The Balsamic Chicken with Roasted Veggies Recipe. The honey balances out the vinegar, while the garlic and herbs make it deeply aromatic.
Step 3: Marinate the Chicken
Place your chicken in a shallow dish or a zip-top bag, then pour the marinade all over it. Massage it in so every piece is coated. Let it rest for at least 15 minutes while you prepare the vegetables. Even a short marinade time infuses wonderful flavor, but you can go up to 30 minutes for even more depth.
Step 4: Toss the Veggies
In a large bowl, toss together the baby potatoes, sliced red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and garlic powder. You want every piece lightly glistening so it can roast up golden and flavorful. This combination brings a spectrum of color and natural sweetness to the pan.
Step 5: Arrange Everything on the Sheet Pan
Spread the veggies out in an even layer on your prepared baking sheet. Nestle the marinated chicken pieces right among the vegetables so the flavors mingle in the oven. Drizzle any remaining marinade over the chicken for that extra balsamic punch.
Step 6: Bake and Broil (Optional)
Roast everything for 25 to 30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are golden and tender. For a next-level finish, pop the pan under the broiler for a couple minutes to get gorgeous caramelized edges. Let it rest for five minutes before serving—the aromas are going to make your kitchen smell incredible!
How to Serve The Balsamic Chicken with Roasted Veggies Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil goes a long way for both presentation and an herby lift. If you want to make things a touch more gourmet, drizzle everything with a little extra balsamic glaze just before serving for shine and sweetness.
Side Dishes
The beauty of The Balsamic Chicken with Roasted Veggies Recipe is that it’s a complete meal on its own, but it also plays well with so many sides. Try it with fluffy quinoa, creamy mashed potatoes, or a crisp green salad for an extra touch of freshness. Crusty bread is perfect for sopping up all those irresistible juices.
Creative Ways to Present
For casual family style, pile everything onto a big platter and let guests dig in. If you’re feeling fancy, plate the chicken over a bed of roasted veggies and finish with a drizzle of glaze and some microgreens. For meal prep, portion out into containers for colorful grab-and-go lunches all week.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let everything cool completely before transferring to airtight containers. The chicken and veggies will keep in the fridge for up to three days, staying moist and flavorful thanks to that balsamic marinade.
Freezing
The Balsamic Chicken with Roasted Veggies Recipe can also be frozen—just pop portions into freezer-safe containers. It’s best to freeze the chicken and veggies separately for optimal texture. Defrost overnight in the fridge when you’re ready to enjoy again.
Reheating
For best results, reheat in the oven at 350°F until warmed through. This helps the veggies stay a little crispy instead of getting soggy. In a pinch, you can use the microwave for quick lunches, but cover with a damp paper towel to keep everything from drying out.
FAQs
Can I use other vegetables in The Balsamic Chicken with Roasted Veggies Recipe?
Absolutely! This recipe is super flexible—try swapping in carrots, Brussels sprouts, or sweet potatoes based on what you have on hand or what’s in season. Just be sure everything is cut to similar sizes for even roasting.
Is this recipe gluten-free?
Yes, The Balsamic Chicken with Roasted Veggies Recipe is naturally gluten-free. Just double-check your balsamic vinegar and dried herbs to make sure they don’t have added gluten-containing ingredients.
How can I make the marinade even more flavorful?
For a flavor boost, add a teaspoon of Dijon mustard or a splash of soy sauce (use gluten-free if needed) to the marinade. You can also throw in some fresh herbs like rosemary or thyme for extra depth.
What’s the best way to check if the chicken is done?
The safest and easiest way is to use a meat thermometer—the chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, slice into the thickest part to check that it’s no longer pink inside.
Can I make The Balsamic Chicken with Roasted Veggies Recipe ahead of time?
Yes! You can chop the veggies and marinate the chicken up to a day in advance, storing everything in the fridge separately. When you’re ready, just toss it all on the sheet pan and roast as directed.
Final Thoughts
I can’t recommend The Balsamic Chicken with Roasted Veggies Recipe enough—it’s a true kitchen hero for busy nights, meal prep, or whenever you want a feel-good dinner that’s both stunning and simple. Give it a try, share it with your favorite people, and watch this colorful, flavor-packed meal become an instant favorite at your table.
Print
The Balsamic Chicken with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
The Balsamic Chicken with Roasted Veggies Recipe is a delicious and easy-to-make meal that combines tender chicken marinated in a balsamic glaze with a medley of roasted vegetables. This sheet pan dinner is perfect for a simple weeknight meal or a healthy dinner option.
Ingredients
For the Balsamic Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Veggies:
- 2 cups baby potatoes (halved)
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 red onion (cut into chunks)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Marinate the Chicken: Combine balsamic vinegar, olive oil, honey, garlic, Italian seasoning, salt, and pepper. Marinate chicken for 15–30 minutes.
- Prepare the Veggies: Toss potatoes, bell pepper, zucchini, and onion with olive oil, salt, pepper, and garlic powder.
- Roast: Spread veggies on the baking sheet, add chicken, pour remaining marinade, and roast for 25–30 minutes.
- Optional: Broil for 2–3 minutes for char. Let rest before serving.
Notes
- You can substitute sweet potatoes, carrots, or Brussels sprouts for the vegetables.
- For added flavor, drizzle with extra balsamic vinegar or balsamic glaze before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 9g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
