Description
One-Pan Balsamic Chicken with Roasted Veggies is an easy and healthy sheet pan dinner made with juicy chicken thighs, baby potatoes, carrots, and colorful vegetables, all glazed in a tangy-sweet balsamic honey marinade. This simple, wholesome recipe is perfect for busy weeknights or meal prep.
Ingredients
- Main Ingredients:
- 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
- Balsamic Glaze:
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Whisk together balsamic vinegar, honey, garlic, and Italian seasoning to make the glaze.
- Marinate the chicken thighs with half of the glaze while prepping the vegetables.
- In a large bowl, toss all the vegetables with olive oil, salt, and pepper.
- Spread vegetables on the sheet pan and nestle the chicken thighs among them.
- Drizzle remaining glaze over the chicken and vegetables.
- Roast for 25–30 minutes, or until the chicken is fully cooked and vegetables are tender.
- Broil for 2–3 minutes at the end for a caramelized finish.
- Rest briefly before serving. Garnish with fresh herbs if desired.
Notes
- Chicken thighs stay juicier than breasts; adjust cook time if substituting.
- Add crushed red pepper flakes for a spicy glaze.
- Use seasonal vegetables like Brussels sprouts, broccoli, or squash.
- Store-bought balsamic glaze can replace the homemade glaze in a pinch.
- Great for meal prep or make-ahead dinners.
