🥘 One-Pan Balsamic Chicken with Roasted Veggies
Juicy chicken, caramelized veggies, and tangy-sweet balsamic glaze — all roasted on one pan!
✨ Ingredients (Serves 4)
🍗 For the Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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3 tbsp balsamic vinegar
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2 tbsp olive oil
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1 tbsp honey (or maple syrup)
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2 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried basil
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Salt & pepper to taste
🥕 For the Veggies:
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1½ cups broccoli florets
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1 cup cherry tomatoes
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1 large zucchini, sliced
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2 carrots, sliced
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1 small red onion, sliced
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1 tbsp olive oil
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Salt, pepper, and Italian seasoning to taste
🔪 Instructions
1. Marinate the Chicken:
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In a bowl or zip-top bag, mix balsamic vinegar, olive oil, honey, garlic, oregano, basil, salt & pepper.
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Add chicken and coat well. Marinate for 15–30 minutes (or up to overnight in the fridge).
2. Preheat the Oven:
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Preheat to 400°F (200°C).
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Line a large sheet pan with parchment paper or foil.
3. Prep the Veggies:
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Toss all veggies with olive oil, salt, pepper, and Italian seasoning.
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Spread them evenly on one side of the pan.
4. Add Chicken:
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Place marinated chicken on the other side of the pan.
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Pour remaining marinade over the chicken.
5. Roast:
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Roast for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and veggies are tender with golden edges.
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Optional: Broil for 2–3 minutes at the end for extra caramelization.
6. Serve:
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Drizzle with extra balsamic glaze (optional) and serve hot!
🧡 Tips & Variations:
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Use chicken thighs for juicier results.
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Swap veggies based on the season — bell peppers, brussels sprouts, or green beans work great!
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Add a sprinkle of Parmesan after roasting for extra flavor.
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Serve with quinoa, brown rice, or mashed potatoes for a more filling meal.
