Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each) OR 8 bone-in skin-on chicken thighs (about 4–5 oz / 115–140 g each)
  • 1/3 cup balsamic vinegar (80 ml)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 1 tbsp Dijon mustard (15 ml)
  • 1 tbsp honey or maple syrup (15 ml)
  • 3 cloves garlic, minced (≈ 12 g)
  • 1 tsp kosher salt (5 g) — divided
  • 1/2 tsp freshly ground black pepper (1–2 g)
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme (1 g)
  • 1 lb baby potatoes or Yukon gold potatoes, halved (450 g)
  • 3 medium carrots, cut into 1/2-inch (1 cm) thick sticks (200 g)
  • 1 large red bell pepper, cut into 1-inch (2.5 cm) pieces (150 g)
  • 1 medium red onion, cut into wedges (150 g)
  • 2 tbsp extra-virgin olive oil (30 ml)
  • 1/2 tsp kosher salt (2.5 g)
  • 1/4 tsp black pepper (1 g)
  • 1 tsp dried rosemary or oregano, or 1 tbsp fresh chopped rosemary (optional)
  • 2 tbsp balsamic vinegar (30 ml) — to reduce into glaze (optional)
  • 1 tbsp butter (14 g) or 1 tsp olive oil (5 ml) — optional, for glossy finish
  • 2 tbsp chopped fresh parsley or basil (optional)
  • Lemon wedges (optional)

Instructions:

  1. Make the marinade: whisk 1/3 cup balsamic vinegar, 3 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp honey or maple syrup, minced garlic, thyme, 1/2 tsp salt and 1/2 tsp pepper in a bowl or jar.
  2. Marinate the chicken: place chicken in a shallow dish or zip-top bag and pour half the marinade over the chicken; reserve the other half for glazing. Refrigerate 30–60 minutes (or 10–15 minutes if short on time).
  3. Preheat oven to 425°F (220°C). Prepare vegetables: toss potatoes, carrots, bell pepper and onion with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and herbs. Spread in a single layer on a rimmed baking sheet.
  4. Start roasting vegetables: roast for about 20–25 minutes, turning once, until edges are caramelized and potatoes are fork-tender. Roast time varies with size; adjust as needed.
  5. Cook the chicken (Option A - skillet then oven): heat 1 tbsp oil in an oven-safe skillet over medium-high heat, sear chicken 2–3 minutes per side until golden, then transfer skillet to oven and roast 8–12 minutes for breasts or 18–25 minutes for thighs until internal temperature reaches 165°F (74°C).
  6. Cook the chicken (Option B - roast on sheet pan): place marinated chicken on a rimmed sheet (or on the same pan as vegetables if there’s room) and roast breasts 18–22 minutes or thighs 25–35 minutes until the thickest part reads 165°F (74°C).
  7. Make the glaze and finish: while chicken rests, pour reserved marinade into a small saucepan, bring to a rolling boil and simmer until reduced by about half and slightly syrupy (2–4 minutes) to kill bacteria. Optionally stir in 1 tbsp butter for gloss. Brush or drizzle reduced glaze over chicken and vegetables.
  8. Rest and serve: rest chicken 5 minutes before slicing. Plate with roasted vegetables, sprinkle with chopped parsley or basil, serve with lemon wedges and extra glaze on the side.
  9. Key cues: vegetables should have caramelized edges and fork-tender potatoes; chicken should register 165°F (74°C) in the thickest part and have a golden, glazed exterior.