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One-Pan Balsamic Chicken with Roasted Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 42 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This One-Pan Balsamic Chicken with Roasted Veggies is an easy, flavorful dinner that combines marinated chicken breasts with a vibrant medley of roasted vegetables. The balsamic vinegar and honey glaze perfectly balances savory and sweet notes, while the roasted veggies add a colorful and nutritious touch. With minimal prep and cooking in just one pan, this recipe is perfect for busy weeknights or any occasion where you want a wholesome meal with minimal cleanup.

Ingredients

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

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
  2. Marinate the chicken: In a bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, dried oregano, dried thyme, salt, and pepper. Pour half of this marinade into a resealable bag or shallow dish with the chicken breasts. Allow the chicken to marinate for at least 15 minutes, or up to 2 hours if time allows, to infuse flavor.
  3. Prepare the vegetables: Arrange the zucchini, red bell pepper, cherry tomatoes, red onion, and broccoli florets evenly on the prepared baking sheet. Drizzle the vegetables with olive oil and season with salt and pepper to enhance their natural flavors.
  4. Roast chicken and veggies: Place the marinated chicken breasts in the center of the baking sheet surrounded by the vegetables. Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
  5. Glaze and serve: After removing the baking sheet from the oven, drizzle the remaining balsamic marinade over the chicken and vegetables to add an extra layer of flavor. Garnish with chopped fresh parsley for a bright finish and serve immediately while hot.

Notes

  • Marinate chicken for longer (up to 2 hours) for a deeper flavor.
  • You can switch up vegetables depending on seasonality or preference.
  • Use a meat thermometer to ensure the chicken is safely cooked.
  • Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
  • To save time, you can marinate chicken the night before.

Find it online: https://slsrecipes.com/one-pan-balsamic-chicken-with-roasted-veggies-recipe/