Tangy Balsamic Glazed Chicken with Roasted Veggies (Print Version)
Savor tender Balsamic Glazed Chicken with Roasted Veggies. A simple, flavorful meal, perfect for weeknights or a comforting family dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Main Stars
01 -
1.5 lbs boneless, skinless chicken thighs
02 -
1/4 cup olive oil, divided
→ The Glaze Magic
03 -
1/2 cup balsamic vinegar
04 -
4 cloves garlic, minced
05 -
2 tbsp honey or brown sugar
06 -
1 tbsp Dijon mustard
07 -
1 tsp dried Italian herbs, plus more for chicken
→ Roasted Veggie Crew
08 -
1 red bell pepper, chopped into 1-inch pieces
09 -
1 yellow bell pepper, chopped into 1-inch pieces
10 -
1 medium zucchini, chopped into 1-inch pieces
11 -
1/2 red onion, cut into wedges
→ Finishing Touches
12 -
Salt and freshly ground black pepper, to taste
13 -
2 tbsp fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
First things first, get those veggies chopped! I like fairly uniform pieces—about 1-inch chunks for the bell peppers, zucchini, and red onion. This is where I always try to convince myself I'm organized, but usually, it's a bit of a chaotic chopping spree. Pat your chicken thighs dry; this is super important for getting a nice sear later. Honestly, a dry surface means better browning, and that means more flavor!
02 -
Now for the star of the show! In a small saucepan, combine the balsamic vinegar, minced garlic, honey (or brown sugar), Dijon mustard, and a pinch of those Italian herbs. Bring it to a gentle simmer over medium heat. Watch it like a hawk, seriously! It needs to reduce until it's thick enough to coat the back of a spoon, about 8-10 minutes. If you walk away like I did once, you might end up with balsamic candy, lol. It should smell sweet and tangy, just divine!
03 -
In a large bowl, toss your chopped bell peppers, zucchini, and red onion with a good drizzle of olive oil, salt, and black pepper. Make sure everything is nicely coated. Spread them out on one side of a large baking sheet. Don't overcrowd the pan; otherwise, they'll steam instead of roast, and we want those lovely caramelized edges!
04 -
Season your chicken thighs with salt, pepper, and a bit more Italian herbs. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side, just until it's beautifully golden brown. This step locks in the juiciness and adds so much flavor. I used to skip this, but trust me, it's a game-changer!
05 -
Transfer the seared chicken to the other side of your baking sheet with the veggies. Drizzle about half of your glorious balsamic glaze over the chicken and veggies. Pop the sheet pan into a preheated oven at 400°F (200°C) for about 20-25 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the veggies are tender and slightly charred. I always peek in about halfway through, you know, just to make sure everything's happy in there.
06 -
Once everything is out of the oven, let the chicken rest for a few minutes. This keeps it super juicy. Drizzle the remaining balsamic glaze over the Balsamic Glazed Chicken with Roasted Veggies. A sprinkle of fresh parsley, if you're feeling fancy, adds a lovely pop of color and freshness. The whole kitchen smells amazing at this point—sweet, savory, and just a little bit garlicky. It's a gorgeous dish, really.
# Notes:
01 -
Always pat your chicken dry before searing for better browning, trust me.
02 -
Don't walk away from that balsamic glaze; it can go from perfect to burnt in a flash!
03 -
Leftovers are best reheated gently in a skillet or oven to keep chicken juicy.
04 -
Try adding a squeeze of fresh lemon juice at the end for an extra bright finish.
# Tools You'll Need:
01 -
Large baking sheet
02 -
small saucepan
03 -
large skillet
04 -
mixing bowl
# Nutrition Facts (Per Serving):
Calories: 450 calories
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 35g