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Easy One-Pan Balsamic Chicken with Roasted Vegetables

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A quick and easy one-pan meal featuring juicy balsamic-marinated chicken thighs and caramelized roasted vegetables. Perfect for busy weeknights, potlucks, or impressing guests with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1/3 cup (80ml) balsamic vinegar
  • 3 tablespoons (45ml) olive oil, divided
  • 2 tablespoons (30ml) honey or maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and black pepper to taste
  • 1 large red onion, cut into wedges
  • 2 medium bell peppers (any color), cut into 1-inch pieces
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 cup (150g) cherry tomatoes
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly spray with cooking oil.
  2. In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, honey (or maple syrup), Dijon mustard, minced garlic, Italian seasoning, and a pinch of salt and pepper.
  3. Place chicken thighs in a bowl or zip-top bag. Pour about two-thirds of the marinade over the chicken and toss to coat. Let marinate while prepping vegetables (or up to 2 hours in the fridge).
  4. Cut red onion into 1-inch wedges, bell peppers into 1-inch pieces, and zucchini into half-moons about 1/2-inch thick. Leave cherry tomatoes whole. Toss vegetables with remaining 1 tablespoon olive oil, salt, and pepper.
  5. Arrange chicken thighs in the center of the sheet pan, leaving space between each. Scatter vegetables around the chicken in a single layer. Pour reserved marinade over chicken and vegetables.
  6. Roast for 25-30 minutes. At the 15-minute mark, flip chicken and stir vegetables. Chicken is done when internal temperature reaches 165°F (74°C) and vegetables are tender and caramelized.
  7. Optional: While roasting, simmer remaining marinade in a small saucepan over medium heat for 3-4 minutes until slightly thickened to make a balsamic glaze.
  8. Let chicken rest on the pan for 5 minutes. Drizzle with reduced balsamic glaze (if made) and garnish with fresh basil or parsley. Serve directly from the pan.

Notes

Don’t crowd the pan to ensure proper roasting. Pat chicken dry before marinating for better crust. Cut vegetables uniformly for even cooking. Use a meat thermometer for perfect doneness. Flip chicken halfway through. Let pan do its thing without over-stirring. For best results, use two pans if doubling the recipe.

Nutrition

Keywords: one-pan balsamic chicken, roasted vegetables, sheet pan dinner, easy chicken recipe, balsamic chicken, weeknight dinner, potluck recipe

Find it online: https://piperplate.com/easy-one-pan-balsamic-chicken-with-roasted-vegetables/