This One-Pan Balsamic Chicken and Veggies is a complete, flavorful meal that cooks together on a single sheet. Juicy chicken and colorful vegetables roast in a sweet-tangy balsamic glaze for minimal cleanup and maximum taste. It’s a simple, satisfying dish perfect for any night of the week.
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Why You’ll Love This One-Pan Balsamic Chicken and Veggies
- One-pan wonder: Everything roasts together for easy cleanup.
- Magical glaze: Sweet, tangy balsamic caramelizes beautifully.
- Versatile template: Swap veggies based on what you have.
- Perfect textures: Crispy chicken and tender-crisp veggies.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 1 large red bell pepper, chopped into 1-inch pieces
- 1 large yellow bell pepper, chopped into 1-inch pieces
- 1 medium red onion, cut into wedges
- 2 cups cherry or grape tomatoes
- 3 tbsp extra virgin olive oil, divided
- 1/3 cup balsamic vinegar
- 2 tbsp honey or sugar-free maple syrup
- 4 cloves garlic, minced
- 1 tsp dried Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- To taste kosher salt and freshly ground black pepper
- For garnish fresh basil or parsley, chopped
Tools: A large rimmed baking sheet, parchment paper (highly recommended for easy cleanup!), a small bowl for the marinade, and a pair of tongs.
Notes: Use a decent-quality balsamic vinegar for the best flavor. Keeping the skin on the chicken thighs ensures crispy texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the parchment paper. Seriously, it’s a game-changer. The balsamic and honey create a sticky glaze that can be a real pain to scrub off a bare pan. Lining your sheet makes cleanup an absolute breeze.
- Pat your chicken thighs dry. This is a small step with a big impact. Using a paper towel to thoroughly dry the chicken skin before seasoning helps it get incredibly crispy in the oven instead of steaming.
- Cut your veggies uniformly. Try to chop your peppers and onion into similarly sized pieces. This ensures they all cook at the same rate, so you don’t end up with some mushy bits and some undercooked chunks.
- Taste your balsamic. Give your vinegar a quick taste before you make the glaze. If it’s very sharp, you might want a tiny bit more sweetener. If it’s already quite sweet and mellow, you can stick to the recipe. This little check ensures a perfectly balanced sauce.
How to Make One-Pan Balsamic Chicken and Veggies
Step 1: Prep and Season. Start by preheating your oven to 400°F (200°C). Line your large baking sheet with parchment paper. Pat the chicken thighs completely dry with paper towels—this is your secret for crispy skin. Season both sides generously with salt and pepper. In a large bowl, toss the chopped bell peppers, red onion wedges, and cherry tomatoes with 2 tablespoons of the olive oil, a good pinch of salt, and a few grinds of black pepper. You want every veggie piece to have a light, glossy coating.
Step 2: Create the Glaze. In a small bowl, whisk together the balsamic vinegar, the remaining 1 tablespoon of olive oil, honey (or sugar-free syrup), minced garlic, dried Italian seasoning, and the optional red pepper flakes. Whisk it until it’s fully emulsified and well-combined. You’ll notice the aroma immediately—garlicky, herby, and tangy. This simple mixture is about to transform your entire dish.
Step 3: Assemble the Pan. Arrange the seasoned chicken thighs on one side of the prepared baking sheet, skin-side up. Pour the seasoned vegetables onto the other half of the pan, spreading them out into a single layer. It’s important not to overcrowd the pan, or the veggies will steam instead of roast. You want a little space between everything for the hot air to circulate properly.
Step 4: The First Bake. Place the baking sheet in the preheated oven and bake for 20 minutes. This initial cook time allows the chicken to start rendering its fat and the vegetables to begin softening and caramelizing at the edges. Your kitchen will start to smell amazing at this point.
Step 5: Add the Glaze. Carefully remove the pan from the oven. Use a pair of tongs to flip each chicken thigh over, so the skin side is now down. This helps render more fat from the skin and ensures it gets crispy all over. Now, pour about two-thirds of the balsamic glaze all over the vegetables and the chicken. Reserve the rest for later. Toss the vegetables gently to coat them in the pan juices and the new glaze.
Step 6: The Final Roast. Flip the chicken thighs back over so the skin side is up again. Return the pan to the oven and bake for another 12-15 minutes. You’re looking for the chicken to be cooked through (an internal temperature of 165°F / 74°C) and the skin to be a deep, golden brown. The glaze on the veggies should be bubbling and starting to look sticky and caramelized.
Step 7: Rest and Serve. Once out of the oven, immediately drizzle the reserved balsamic glaze over the top of the chicken and veggies. This final hit of fresh glaze adds a wonderful burst of flavor. Let the chicken rest for about 5 minutes on the pan—this allows the juices to redistribute, keeping the meat incredibly moist. Scatter the freshly chopped basil or parsley over everything for a pop of color and freshness before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven or toaster oven to maintain crispy skin and texture.
Serving Suggestions
Complementary Dishes
- Cauliflower Mash — Its creamy, neutral flavor is the perfect canvas for sopping up the delicious balsamic pan juices. It feels indulgent but keeps things low-carb.
- A Simple Arugula Salad — The peppery bite of arugula dressed with just a squeeze of lemon provides a bright, fresh contrast to the rich, savory flavors of the main dish.
- Zucchini Noodles (Zoodles) — A quick sauté of zoodles with a little garlic makes a fantastic, light base that lets the chicken and veggies truly shine.
Drinks
- A Dry Rosé — The crisp, berry notes and bright acidity in a good rosé cut through the richness of the dish and complement the sweet-and-sour balsamic beautifully.
- Sparkling Water with Citrus — For a non-alcoholic option, the effervescence and sharp citrus flavor are incredibly refreshing and help cleanse the palate between bites.
- A Light Pinot Noir — If you prefer red, a light-bodied Pinot Noir with its earthy, cherry notes won’t overpower the chicken and pairs wonderfully with the roasted vegetables.
Something Sweet
- Mixed Berries with Whipped Cream — A bowl of fresh raspberries and blueberries topped with a dollop of sugar-free whipped cream is a light, refreshing finish that doesn’t feel too heavy.
- Dark Chocolate Square — Let a single square of high-cocoa dark chocolate melt slowly on your tongue. It’s a rich, bittersweet end that satisfies any lingering cravings.
- Chia Seed Pudding — A pre-made vanilla chia pudding from the fridge is a cool, creamy, and effortless way to end the meal on a sweet, healthy note.
Top Mistakes to Avoid
- Overcrowding the pan. If you cram everything onto one small sheet, the vegetables will release steam and stew instead of roasting. You’ll end up with soggy veggies and pale chicken skin. Giving everything some space is non-negotiable for the best texture.
- Using boneless, skinless chicken breasts. I know it’s tempting, but they will almost certainly overcook and dry out in the time it takes the veggies to roast properly. Thighs are more forgiving and stay juicier. If you must use breast, consider adding it to the pan later in the cooking process.
- Adding all the glaze at the beginning. The sugar in the balsamic and honey can burn if exposed to the full cooking time. Adding it in two stages, as the recipe directs, prevents burning and gives you that perfect, sticky-caramelized finish.
- Not letting the chicken rest. I know you’re hungry, but slicing into that chicken straight from the oven will cause all the precious juices to run out onto the cutting board, leaving you with drier meat. A brief five-minute rest makes a world of difference.
Expert Tips
- Tip: For extra crispy skin, you can start the chicken skin-side down in a hot oven-safe skillet on the stovetop for 4-5 minutes before transferring it to the baking sheet with the veggies. This renders the fat quickly and gives you a crackling-like texture.
- Tip: If your veggies aren’t caramelizing to your liking, try switching your oven to a high broil for the last 2-3 minutes. Watch it like a hawk though—it can go from perfectly charred to burnt in seconds!
- Tip: Let the chicken marinate in the balsamic glaze for 30 minutes to an hour in the fridge before cooking. This isn’t essential, but it does allow the flavors to penetrate deeper into the meat for an even more flavorful result.
- Tip: If you have fresh herbs like rosemary or thyme, strip a few sprigs and toss them right onto the pan with the veggies. They’ll infuse the entire dish with an incredible, aromatic fragrance as they roast.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless breasts cook much faster. I’d recommend roasting the vegetables for about 15 minutes first, then adding the seasoned chicken breasts to the pan and cooking for another 15-20 minutes, or until they reach 165°F internally. Be careful, as they can dry out more easily than the forgiving thighs.
My glaze is too watery after baking. What happened?
This usually means your pan was too crowded, preventing evaporation, or your oven temperature was a bit low. Don’t worry! You can fix it. Simply transfer the chicken and veggies to a serving platter, then pour the pan juices into a small saucepan. Simmer on the stovetop over medium-high heat for a few minutes until it reduces and thickens into a syrupy glaze to pour over top.
What other vegetables can I use?
Oh, so many! This recipe is a fantastic template. Broccoli florets, cauliflower, sliced zucchini, yellow squash, or even chunks of sweet potato (just be mindful of the carb count) all work wonderfully. The key is to use vegetables that have a similar roasting time. If using something quicker-cooking like asparagus, add it during the last 10 minutes.
Can I make this ahead of time?
You can do some prep ahead to save time. You can chop all the vegetables and make the balsamic glaze a day in advance—just store them separately in airtight containers in the fridge. When you’re ready to cook, let the veggies come to room temperature for about 15 minutes before tossing with oil and roasting, so they cook evenly.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven at 350°F until warmed through. This will help re-crisp the chicken skin and keep the veggies from getting mushy. The microwave will work in a pinch but will soften the textures significantly.
One Pan Balsamic Chicken And Veggies
Make this easy One-Pan Balsamic Chicken and Veggies for a delicious, healthy meal with minimal cleanup. Get the simple recipe and cook tonight!
Ingredients
For the main ingredients:
-
4 bone-in, skin-on chicken thighs
-
1 large red bell pepper (chopped into 1-inch pieces)
-
1 large yellow bell pepper (chopped into 1-inch pieces)
-
1 medium red onion (cut into wedges)
-
2 cups cherry or grape tomatoes
-
3 tbsp extra virgin olive oil (divided)
-
1/3 cup balsamic vinegar
-
2 tbsp honey or sugar-free maple syrup
-
4 cloves garlic (minced)
-
1 tsp dried Italian seasoning
-
1/2 tsp crushed red pepper flakes (optional)
-
kosher salt and freshly ground black pepper (to taste)
-
fresh basil or parsley (chopped, for garnish)
Instructions
-
Start by preheating your oven to 400°F (200°C). Line your large baking sheet with parchment paper. Pat the chicken thighs completely dry with paper towels—this is your secret for crispy skin. Season both sides generously with salt and pepper. In a large bowl, toss the chopped bell peppers, red onion wedges, and cherry tomatoes with 2 tablespoons of the olive oil, a good pinch of salt, and a few grinds of black pepper. You want every veggie piece to have a light, glossy coating.01
-
In a small bowl, whisk together the balsamic vinegar, the remaining 1 tablespoon of olive oil, honey (or sugar-free syrup), minced garlic, dried Italian seasoning, and the optional red pepper flakes. Whisk it until it’s fully emulsified and well-combined. You’ll notice the aroma immediately—garlicky, herby, and tangy. This simple mixture is about to transform your entire dish.02
-
Arrange the seasoned chicken thighs on one side of the prepared baking sheet, skin-side up. Pour the seasoned vegetables onto the other half of the pan, spreading them out into a single layer. It’s important not to overcrowd the pan, or the veggies will steam instead of roast. You want a little space between everything for the hot air to circulate properly.03
-
Place the baking sheet in the preheated oven and bake for 20 minutes. This initial cook time allows the chicken to start rendering its fat and the vegetables to begin softening and caramelizing at the edges. Your kitchen will start to smell amazing at this point.04
-
Carefully remove the pan from the oven. Use a pair of tongs to flip each chicken thigh over, so the skin side is now down. This helps render more fat from the skin and ensures it gets crispy all over. Now, pour about two-thirds of the balsamic glaze all over the vegetables and the chicken. Reserve the rest for later. Toss the vegetables gently to coat them in the pan juices and the new glaze.05
-
Flip the chicken thighs back over so the skin side is up again. Return the pan to the oven and bake for another 12-15 minutes. You’re looking for the chicken to be cooked through (an internal temperature of 165°F / 74°C) and the skin to be a deep, golden brown. The glaze on the veggies should be bubbling and starting to look sticky and caramelized.06
-
Once out of the oven, immediately drizzle the reserved balsamic glaze over the top of the chicken and veggies. This final hit of fresh glaze adds a wonderful burst of flavor. Let the chicken rest for about 5 minutes on the pan—this allows the juices to redistribute, keeping the meat incredibly moist. Scatter the freshly chopped basil or parsley over everything for a pop of color and freshness before serving.07
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