Description
This One-Pan Balsamic Chicken with Roasted Veggies is a flavorful, easy-to-make dinner that combines tender, marinated chicken breasts with a medley of vibrant roasted vegetables. Featuring a sweet and tangy balsamic glaze, this wholesome meal comes together quickly on a single baking sheet, making cleanup a breeze and perfect for busy weeknights.
Ingredients
Scale
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
For the Roasted Vegetables
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 cup broccoli florets
- 1 tbsp fresh parsley, chopped (for garnish)
- Olive oil (for drizzling)
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray to prevent sticking.
- Marinate the chicken: In a mixing bowl, whisk together olive oil, balsamic vinegar, honey (or maple syrup), minced garlic, dried oregano, dried thyme, salt, and pepper to create the marinade. Pour half of this marinade into a resealable bag or shallow dish containing the chicken breasts. Seal and let the chicken marinate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Prepare the vegetables: Arrange the sliced zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli florets evenly on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper to taste, tossing gently to coat.
- Roast chicken and veggies: Place the marinated chicken breasts in the center of the baking sheet surrounded by the vegetables. Transfer to the oven and roast for 25 to 30 minutes or until the chicken is cooked through with an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
- Glaze and serve: Remove the baking sheet from the oven and drizzle the remaining half of the balsamic marinade over the hot chicken and roasted vegetables. Garnish with freshly chopped parsley and serve immediately for a warm, flavorful meal.
Notes
- Marinating the chicken for longer than 15 minutes, up to 2 hours, will enhance the flavor and tenderness.
- If you prefer, you can substitute honey with maple syrup for a vegan-friendly option.
- Feel free to swap or add other vegetables such as carrots, asparagus, or mushrooms according to season or preference.
- Be sure not to overcrowd the baking sheet to ensure even roasting of vegetables.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is safely cooked.
