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Easy One-Pan Balsamic Chicken with Roasted Vegetables

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A quick and easy weeknight dinner featuring juicy balsamic-glazed chicken breasts roasted alongside a medley of flavorful vegetables. This one-pan meal is simple, delicious, and perfect for busy evenings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 700 g)
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets
  • 1 cup baby potatoes, halved (or fingerlings)
  • ⅓ cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
  • Salt and black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Allow the oven to fully preheat for about 15 minutes.
  2. In a medium bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, dried Italian herbs, salt, and black pepper until smooth and glossy.
  3. Spread the chopped carrots, red bell pepper, onion, broccoli, and baby potatoes evenly on a large rimmed baking sheet.
  4. Drizzle about half of the balsamic glaze over the vegetables and toss gently to coat.
  5. Lightly season each chicken breast with salt and pepper on both sides and place them on top of the vegetables, leaving space between each piece.
  6. Brush the top of each chicken breast with the remaining balsamic glaze.
  7. Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. About halfway through roasting (15 minutes in), use tongs to gently turn the vegetables to ensure even cooking.
  9. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before slicing.
  10. Serve the chicken alongside the roasted vegetables, spooning any remaining pan juices over the top.

Notes

Do not overcrowd the pan to ensure vegetables roast instead of steam. Use a meat thermometer to check chicken doneness (165°F). Let chicken rest after roasting for juicy meat. Turn vegetables halfway through cooking to prevent burning. Marinate chicken ahead for more flavor if time allows. If vegetables brown too quickly, tent pan with foil.

Nutrition

Keywords: balsamic chicken, roasted vegetables, one-pan dinner, easy weeknight meal, healthy chicken recipe, balsamic glaze, quick dinner

Find it online: https://cooksyla.com/easy-one-pan-balsamic-chicken-with-roasted-vegetables-recipe-for-perfect-weeknight-dinner/