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One Pan Chicken Balsamic and Roasted Vegetables

Chicken Thighs with baked vegetables on grey plate and weaved place mat.

If you are looking for an easy weeknight meal that is full of flavor and nutritional goodness, this balsamic chicken and vegetable dish is it!

With a busy work schedule, I’m always time pressed and looking for a delicious but nutritious dinner for my family that I can whip up in less than 45 minutes. You’ll love this dish for its flavor and its simplicity.

What you’ll need:

This recipe calls for boneless chicken thighs. You could also use chicken breasts, but the chicken thighs stay more moist and cook through along with the vegetables at the same timing.

Making the Recipe:

Start by preheating your oven and lining a rimmed baking sheet with unbleached parchment paper.

Next, make the sauce and submerge the chicken in the sauce.

While you’re letting the chicken marinate a bit in the sauce, wash and prepare all of the vegetables you’ll be using.

Next, you will put the vegetables in a mixing bowl with the avocado oil, salt and pepper. Stir well and then arrange the vegetables on the parchment lined baking sheet.

Finally, place the marinated chicken on top of the vegetables and bake for 25-30 minutes.

Print
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Chicken Thighs with baked vegetables on grey plate and weaved place mat.

One Pan Chicken Balsamic and Roasted Vegetables

  • Author: Cheryl Englebretson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

If you are looking for an easy weeknight meal that is full of flavor and nutritional goodness, this balsamic chicken and vegetable dish is it!


Ingredients

Scale

Balsamic Chicken:

  • 1 lb. chicken thighs or breasts
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. honey
  • 2 Tbsp. avocado oil
  • 1/2 Tbsp. dried oregano
  • 1 tsp. dried basil

Roasted Vegetables:

  • 1 zucchini, sliced (half-moons)
  • 8oz. cremini mushrooms, quartered
  • 1 cup carrots, sliced into 1/2 inch discs
  • 2 Tbsp. avocado oil
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. sea salt

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place parchment paper on a rimmed baking sheet.
  3. Make the sauce for the balsamic chicken. In a glass bowl, toss the chicken in the sauce and set it aside while you prepare the vegetables.
  4. Cut up the vegetables. In a large mixing bowl, toss the vegetables with oil, pepper and salt. Spread out the vegetables on the parchment lined baking sheet.
  5. Top with the balsamic chicken and bake for 25-30 minutes or until the chicken has reached an internal temperature of 160 degrees and the vegetables are tender.

Notes

Feel free to use a different mix of vegetables. Potatoes, cauliflower, broccoli, bell peppers, onions and leeks are great alternatives.

Keywords: easy, healthy, dairy free, nut free

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