One-Pan Balsamic Chicken Veggies (Printable Version)
Savor juicy chicken and colorful veggies roasted in tangy balsamic glaze for a quick Mediterranean-inspired meal.
# What You’ll Need:
→ Main
01 - 4 chicken thighs, bone-in or boneless
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 red onion, chopped
→ Marinade
05 - 3 tablespoons olive oil
06 - 2 tablespoons balsamic vinegar
07 - 1 teaspoon dried Italian herbs
08 - Salt, to taste
09 - Black pepper, to taste
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
02 - Arrange chopped red bell pepper, zucchini, red onion, and chicken thighs onto the prepared sheet pan.
03 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, dried Italian herbs, salt, and black pepper.
04 - Drizzle marinade over the chicken and vegetables. Toss thoroughly using tongs or a spoon to ensure even coating.
05 - Roast in the oven for 25 to 30 minutes, flipping chicken and vegetables halfway through, until chicken is cooked through and vegetables are tender.
# Additional Tips::
01 -
- Easy cleanup with only one pan to wash
- Uses inexpensive chicken thighs and seasonal veggies
- Ready from start to finish in under an hour
- Customizable with whatever vegetables you have on hand
- Gluten-free and fits many dietary needs
02 -
- High protein and low in carbs
- Packed with colorful antioxidants
- Perfect as leftovers for meal prep
03 -
- For a richer glaze, increase the balsamic to three tablespoons and reduce it slightly on the stovetop before drizzling
- Always cut vegetables in similar sizes for even roasting
- Let the chicken sit with marinade for ten minutes before baking if you have time for extra flavor