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