Description
This Balsamic Chicken with Roasted Veggies is a delicious and easy one-pan meal featuring tender, juicy chicken breasts paired with vibrant, roasted vegetables. Coated in a tangy balsamic glaze infused with garlic and Italian seasoning, this dish offers a perfect balance of flavors and colors, making it an ideal wholesome dinner for busy weeknights.
Ingredients
Protein
- 4 boneless, skinless chicken breasts
Vegetables
- 2 cups broccoli florets
- 2 cups baby potatoes, halved
- 2 carrots, sliced
- 1 red bell pepper, chopped
Marinade/Glaze
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting your chicken and vegetables evenly.
- Prepare Balsamic Glaze: In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and black pepper until well combined to create a flavorful marinade and glaze.
- Arrange Ingredients: Spread the chicken breasts along with the broccoli florets, halved baby potatoes, sliced carrots, and chopped red bell pepper evenly on a large baking sheet, making sure everything is in a single layer for even roasting.
- Brush with Glaze: Generously brush the balsamic mixture over the chicken and vegetables, coating them evenly to infuse flavor while roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove from the oven, optionally garnish with freshly chopped parsley for a burst of color and freshness, and serve immediately while warm.
Notes
- For extra flavor, marinate the chicken in the balsamic glaze for 30 minutes before roasting.
- Feel free to substitute the vegetables with your favorites such as zucchini, Brussels sprouts, or asparagus.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
