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Easy One-Pan Balsamic Chicken Recipe with Roasted Vegetables for Perfect Weeknight Dinner

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A quick and easy one-pan meal featuring juicy balsamic-glazed chicken thighs roasted with colorful vegetables, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g), boneless optional
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 tablespoons (30 ml) olive oil, extra virgin recommended
  • 3–4 garlic cloves, minced
  • 1 tablespoon (15 ml) honey
  • 12 ounces (340 g) baby potatoes, halved (Yukon Gold recommended)
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 8 ounces (225 g) green beans, trimmed
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss baby potatoes, carrots, and green beans with 1 tablespoon (15 ml) olive oil, salt, pepper, and half of the dried Italian herbs until evenly coated.
  3. Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and the remaining Italian herbs.
  4. Spread the veggies out on a large rimmed baking sheet in a single layer. Nestle the chicken thighs skin-side up among the vegetables, leaving space for air circulation.
  5. In a small bowl, whisk together balsamic vinegar, minced garlic, honey, and 1 tablespoon (15 ml) olive oil.
  6. Generously brush the balsamic glaze over the chicken thighs and drizzle some over the veggies, avoiding over-saturating them.
  7. Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), use tongs to gently flip the veggies and baste the chicken with pan juices.
  8. Check for doneness: chicken should reach an internal temperature of 165°F (74°C), skin golden and caramelized, veggies tender but not mushy.
  9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
  10. Sprinkle chopped fresh parsley over the dish for garnish and serve hot.

Notes

If veggies brown too quickly, tent loosely with foil after 25 minutes. For extra crisp skin, broil for last 2-3 minutes watching carefully. Pat chicken dry for crispy skin. Do not overcrowd pan to avoid steaming. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: balsamic chicken, one-pan dinner, roasted vegetables, easy weeknight meal, balsamic glaze, chicken thighs, healthy dinner, sheet pan recipe

Find it online: https://tastypierecipes.com/easy-one-pan-balsamic-chicken-recipe-with-roasted-vegetables-for-perfect-weeknight-dinner/