One-Pan Balsamic Chicken with Roasted Veggies is a go-to meal when I want something delicious, healthy, and quick to clean up. Tender chicken thighs are roasted alongside a colorful mix of veggies, all coated in a sweet and tangy balsamic glaze. It’s hearty, wholesome, and full of flavor.

Why You’ll Love This Recipe

I love that this dish is made with simple ingredients, yet it delivers bold flavor and beautiful presentation. Everything cooks on a single pan, which means fewer dishes and more time to enjoy the meal. The balsamic glaze caramelizes in the oven, bringing out the natural sweetness of the vegetables and infusing the chicken with incredible taste. It's a weeknight winner in every way.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless, skinless chicken thighs
1 lb baby potatoes, halved
1 cup baby carrots
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and black pepper, to taste

For the Balsamic Glaze:

¼ cup balsamic vinegar
2 tablespoons honey
2 garlic cloves, minced
1 teaspoon dried Italian seasoning

Directions

I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a small bowl, I whisk together balsamic vinegar, honey, garlic, and Italian seasoning to make the glaze.
I add the chicken thighs to a shallow dish and pour half of the glaze over them. I let it marinate while I prepare the vegetables.
In a separate bowl, I toss the potatoes, carrots, bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
I arrange the vegetables evenly on the sheet pan and nestle the marinated chicken among them.
I drizzle the remaining glaze over the chicken and vegetables.
I bake everything for 25–30 minutes, until the chicken is cooked through and the veggies are tender.
For a caramelized finish, I broil for 2–3 minutes at the end, watching closely.
I let the pan rest for a few minutes before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Protein Swap: I use boneless chicken breasts or even tofu when I want a change.
Different Veggies: Depending on what’s in season, I add Brussels sprouts, broccoli, or butternut squash.
Add Heat: A pinch of crushed red pepper flakes gives the glaze a spicy edge.
Fresh Herbs: I sprinkle chopped rosemary or thyme over the top for an earthy touch.
Citrusy Twist: A splash of fresh orange juice in the glaze adds brightness.

Storage/Reheating

Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I reheat in the oven at 350°F (175°C) until warmed through. The microwave works too, but the veggies may lose their crispness.
Freezing: I freeze cooled portions in airtight containers for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes. I marinate the chicken and chop the veggies in advance, then store them separately in the fridge. When ready to cook, I just assemble and bake.

What can I serve with this?

I usually serve it as-is, but it's great with rice, quinoa, or some crusty bread to soak up the glaze.

Can I use store-bought balsamic glaze?

Yes, I’ve used bottled glaze when I’m short on time. I just drizzle it over the chicken and veggies before roasting.

How do I keep the chicken from drying out?

I use thighs because they’re more forgiving. I also make sure to not overcook them and let them rest after baking.

Is this good for meal prep?

Absolutely. I portion out the chicken and veggies into containers, and they stay flavorful and satisfying throughout the week.

Conclusion

One-Pan Balsamic Chicken with Roasted Veggies is one of those meals that feels like comfort food but fits into a healthy routine. The balance of sweet and savory flavors, the ease of cleanup, and the versatility of ingredients make this a staple in my kitchen. It's satisfying, simple, and always a hit at the dinner table.