When it’s a weeknight and you want dinner to feel a little fancy without actually doing the most, this balsamic chicken with roasted veggies is the move. It’s sweet-tangy, cozy, and totally “one sheet pan, minimal chaos.”
The chicken gets glazed in a quick balsamic sauce while the veggies roast until caramelized and a little crispy on the edges. Add rice, pasta, or just eat it straight off the pan—no judgment.
Why You’ll Love This
It’s a full dinner on one pan with big flavor: savory chicken, jammy balsamic glaze, and roasted veggies that taste like you tried way harder than you did (you didn’t).
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts; see tips)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 3 tbsp olive oil, divided
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 3 garlic cloves, minced (or 1 1/2 tsp garlic powder)
- 1/3 cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- 1 tbsp Dijon mustard
- Optional for serving: cooked rice, quinoa, or pasta; fresh basil or parsley; crumbled feta
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
- Add broccoli, bell pepper, zucchini, and red onion to the sheet pan. Drizzle with 2 tbsp olive oil, then sprinkle with salt, pepper, and Italian seasoning. Toss to coat and spread into an even layer.
- Pat the chicken dry with paper towels (this helps it brown). Season both sides with a pinch of salt and pepper.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon, garlic, and the remaining 1 tbsp olive oil.
- Push the veggies to make space on the pan and place the chicken in a single layer. Brush or spoon about half of the balsamic mixture over the chicken.
- Roast for 15 minutes. Remove the pan and quickly toss the veggies (so nothing gets too toasty on one side).
- Brush the chicken with the remaining balsamic mixture. Return to the oven and roast 8–12 minutes more, or until the chicken is cooked through (165°F internal temp) and the veggies are tender with browned edges.
- If you want extra glossy glaze, switch the oven to broil for 1–2 minutes at the end. Watch closely—balsamic can go from caramelized to burnt fast.
- Let everything rest for 5 minutes, then top with fresh herbs (and feta if you’re into that). Serve as-is or over rice, quinoa, or pasta.
Tips for the Best Results
- Use chicken thighs for maximum weeknight forgiveness. They stay juicy and don’t dry out as easily as breasts.
- Cut veggies to similar sizes. Bigger chunks roast, smaller ones burn—keep it consistent so everything finishes together.
- Don’t crowd the pan. If the veggies are piled up, they steam instead of roast. Use two pans if needed.
- Pat the chicken dry. This tiny step helps the glaze cling and encourages browning.
- Want more sauce? Double the balsamic mixture and drizzle a little over the finished plate (especially if serving with grains).
- Broccoli too dark too fast? Add it halfway through roasting, or swap for green beans which handle high heat well.
Variations
- Swap the protein: Use pork chops (similar cook time) or salmon (add in the last 10–12 minutes).
- Make it spicy-sweet: Add 1/4 tsp red pepper flakes or a squirt of sriracha to the balsamic mixture.
- Fall/winter version: Use Brussels sprouts and cubed sweet potato. Start the sweet potato for 10 minutes first, then add everything else.
- Extra herby: Add fresh rosemary or thyme to the pan before roasting for that cozy, roasted aroma.
- Cheesy finish: Sprinkle with parmesan in the last 2 minutes of roasting, or add feta after baking for a salty pop.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 375°F for 8–12 minutes (best for keeping the veggies roasty), or microwave in 30-second bursts until warmed through. If things look a little dry, add a tiny splash of water or a quick drizzle of balsamic to wake it back up.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use medium chicken breasts or cut large ones in half lengthwise so they cook evenly. Start checking for doneness around the 20-minute mark total roasting time so they don’t dry out.
My balsamic sauce tasted too sharp—how do I fix it?
Different balsamic vinegars vary a lot. If yours is extra tangy, add 1–2 more teaspoons of honey and a small pinch of salt. You can also simmer the sauce for 3–5 minutes on the stove before brushing it on to mellow and thicken it (let it cool slightly first).
What veggies work best for roasting with this?
Broccoli, bell peppers, zucchini, red onion, green beans, cauliflower, and Brussels sprouts are all great. For harder veggies like carrots or sweet potatoes, cut them smaller or give them a 10-minute head start in the oven.
Can I prep this ahead of time?
Totally. Chop the veggies and mix the balsamic sauce up to 2 days ahead. You can also marinate the chicken in half the sauce for up to 12 hours (keep the other half for brushing during roasting).
How do I know when the chicken is done without guessing?
The easiest way is a meat thermometer: chicken is done at 165°F in the thickest part. If you don’t have one, slice the thickest piece—juices should run clear and the center should be opaque with no pink.