Balsamicglazed Chicken with Roasted Vegetables

Quick Hook

Balsamic Chicken with Roasted Vegetables is my go-to weeknight magic. It’s tangy, slightly sweet, and finishes sticky from a quick glaze. Honestly, it smells like a restaurant in ten minutes.

Fun fact: aged balsamic can take twelve years to mellow. That depth lifts simple Balsamic Chicken to something fancy. I learned that when I accidentally bought an older bottle. It changed everything.

Brief Overview

This dish borrows from rustic Italian roots. It pairs roasted root veggies and bright vinegar flavors. The techniques are simple and forgiving.

Difficulty stays in the easy medium zone. Plan about one hour overall. Marinate for 30 minutes if you can.

Yields four servings. Serve with crusty bread or a green salad. It’s great for family dinners.

Main Benefits

Top health perk: lean protein and lots of veggies. This fits well with Weight Watchers Meals and healthy plans. Low fuss. Big flavor.

Perfect for busy weeknights and casual dinner guests. It joins the ranks of solid Chicken Dishes and Sheet Pan Dinners . Cleanup stays minimal.

What makes it special is the glaze. That syrupy finish turns plain chicken into Balsamic glazed chicken . Roasted veggies soak up the juices. The result has crisp edges and juicy meat.

I remember burning one batch while distracted. Lesson learned: don’t crowd the pan. Let the Roasted Vegetables caramelize. That’s where flavor hides.

This recipe also works as a Marinated chicken breast recipe or a One-pan chicken and vegetables dinner. Try bigger potatoes for classic Roasted potatoes and carrots vibes. It’s flexible and forgiving.

Now, onto the ingredients. Get your chicken, vinegar, olive oil, and those veggies ready. You’re about to make one of my favorite Healthy weeknight dinners .

Ingredients & Equipment

I love cooking Balsamic Chicken with Roasted Vegetables.
It’s simple. It tastes like a restaurant dish.

Main Ingredients

For the chicken and marinade:

• 4 boneless, skinless chicken breasts (6 oz / 170 g each) or 8 bone-in thighs (4 5 oz / 115 140 g each) .
• 1/3 cup balsamic vinegar (80 ml) . Use aged balsamic for depth.
• 3 tbsp extra virgin olive oil (45 ml) . Pick fresh oil.
• 1 tbsp Dijon mustard (15 ml) , 1 tbsp honey (15 ml) , 3 cloves garlic (≈ 12 g) .
• 1 tsp kosher salt (5 g) , 1/2 tsp black pepper .
  Quality tip: choose a glossy, slightly syrupy balsamic.

For the roasted vegetables:

• 1 lb baby potatoes / Yukon gold (450 g) , halved.
• 3 carrots (200 g) , cut into 1/2 inch sticks.
• 1 large red bell pepper (150 g) , 1 medium red onion (150 g) .
• 2 tbsp olive oil (30 ml) , 1/2 tsp kosher salt (2.5 g) .
  Quality tip: firm potatoes and crisp carrots roast best.

Finishing & garnish:

• 2 tbsp balsamic vinegar (30 ml) to reduce into glaze.
• 1 tbsp butter (14 g) optional, 2 tbsp fresh parsley .
  Safety note: boil reserved marinade before using.

Seasoning Notes

Essential combos: garlic + thyme + Dijon. Add rosemary for earthiness.
Aromatics: lemon zest and fresh basil finish bright.

Flavor enhancers: a splash of soy or Worcestershire.
Quick subs: no balsamic? Use ¼ cup red wine vinegar + 1 tsp maple syrup .
No honey? Swap equal maple syrup.

Equipment Needed

• Rimmed baking sheet or roasting pan.
• Large mixing bowl and small jar for marinade.
• Skillet (10 12 inch) if searing first.
• Instant read thermometer.

Household swaps: a large oven safe frying pan works. A rimmed cookie sheet replaces a roasting pan.
Wire rack is optional. Parchment makes cleanup easy.

Fun fact: one-pan meals cut cleanup immensely. Honestly, I once burned a glaze. Lesson learned: watch the reduction.
This list gets you set for a great weeknight meal.

It’s perfect for Sheet Pan Dinners, Weight Watchers Meals, and healthy weeknight dinners.

Cooking Method

I love how Balsamic Chicken with Roasted Vegetables feels effortless. It’s a true sheet pan dinner. Fact: one-pan meals halve cleanup and stress. Honestly, that sold me years ago.

Prep Steps

• Essential mise en place: pat chicken dry, chop potatoes and carrots uniformly, mince garlic, measure balsamic and oil.
• Time saving organization tip: toss veggies in a bowl first. Marinate the chicken while you preheat. Save the reserved marinade separately. Marinate for 30– 60 minutes if you can.
• Safety reminder: never use raw marinade as-is. Boil reserved marinade before glazing.

step-by-step Process

1. Whisk vinegar, oil, Dijon, honey, garlic, thyme, salt, pepper.
2. Pour half over chicken. Reserve half. Refrigerate 30– 60 minutes .
3. Preheat oven to 425° F ( 220° C) . Toss potatoes, carrots, peppers, onion with oil and herbs. Spread on a rimmed sheet.
4. Roast vegetables 20– 25 minutes , turning once. Look for caramelized edges. Potatoes should be fork tender.
5. Sear chicken 2– 3 minutes per side in an oven safe skillet. Transfer to oven and roast until 165° F ( 74° C) internal temp. Breasts take 8– 12 minutes more; thighs 18– 25 minutes .
6. Boil reserved marinade until syrupy, 2– 4 minutes . Brush over chicken. Rest chicken 5 minutes before slicing.

Visual cues matter. Veggies must be golden at edges. Chicken should be glossy, juices clear. Glaze should coat the back of a spoon.

Pro Tips

• Technique: pat chicken dry first. It sears better.
• Shortcut: roast potatoes first, then add quick cooking peppers halfway. Saves time.
• Common mistake: crowding the pan. Pieces steam instead of caramelize. Don’t do it.
• make-ahead: marinate chicken up to 24 hours. Roast veggies day-of for crispness.

This recipe works as a Weight Watchers meal or a cozy family dinner. I once tossed everything together for a rushed weeknight.

It saved dinner and my sanity. Try it. You’ll love this balsamic glazed chicken and its roasted potatoes and carrots.

Recipe Notes

I always say cooking is love made visible. Balsamic Chicken with Roasted Vegetables is proof. It’s my go-to for busy nights.

Sheet pan dinners save time and cleanup. Seriously, one-pan chicken and vegetables feel like magic.

Serving Suggestions

Serve on warm plates for best results. Pile the roasted vegetables beside the chicken. Drizzle extra reduced glaze on top.

For nice contrast, add a lemon wedge. Complement with creamy mashed potatoes or buttered polenta. A light Pinot Noir pairs beautifully.

For casual nights, grab a crisp lager or a citrusy iced tea. This makes a perfect entry in Chicken Dishes and healthy weeknight dinners.

Storage Tips

Cool leftovers within two hours of cooking. Store in an airtight container in the fridge. They keep well for up to four days.

If freezing, freeze components separately. Freeze cooked chicken and veg for up to three months. Label with the date. Reheat in the oven at medium heat.

Reheat until internal temp reaches 165° F . Microwaving works for quick lunches. But a hot oven revives the glaze and crunch.

Variations

Want lighter Weight Watchers Meals? Use oil spray and skip the butter. Swap honey for a sugar-free sweetener. For vegetarians, use firm tofu or roasted chickpeas.

Seasonal swaps keep this fresh. In summer, trade potatoes for zucchini and cherry tomatoes. In fall, add sweet potatoes and parsnips.

These small changes keep the dish exciting.

Nutrition Basics

Per serving is roughly 480 calories. Expect about 50 g protein and 30 g carbs. The dish is high in fiber and vitamins.

Balsamic glazed chicken gives lean protein and bold flavor. Roasted potatoes and carrots add potassium and beta carotene. Overall, it’s balanced and satisfying.

I learned early not to rush the glaze. I once scorched it while chatting on the phone. Don’t do that. Boil and reduce, then watch closely.

Final thought: this marinated chicken breast recipe is forgiving. Try it tonight. You’ll be proud.