Balsamic Glazed Chicken With Roasted Veggies – Simple, Flavorful, and Weeknight Friendly

This is the kind of dinner that makes the whole kitchen smell amazing and feels a little special without any stress. Juicy balsamic-glazed chicken meets a tray of caramelized, colorful vegetables, all cooked together in the oven. The glaze is tangy, slightly sweet, and glossy, and it clings to the chicken in the best way.

The veggies roast until tender with crispy edges, soaking up all those savory juices. It’s easy, balanced, and perfect for busy weeknights or casual weekend meals.

What Makes This Recipe So Good

One-pan convenience: Everything cooks on a sheet pan, which means less cleanup and fewer steps.

Flavor-packed glaze: Balsamic vinegar, honey, garlic, and herbs create a bold, slightly sweet coating that caramelizes beautifully.

Flexible ingredients: Use the vegetables you have on hand. This recipe is forgiving and adaptable to seasons and preferences.

Meal prep friendly: The chicken reheats well, and the roasted veggies make great leftovers or lunch bowls.

Shopping List

• Chicken: 4 boneless, skinless chicken thighs or breasts (thighs stay juicier)
• Balsamic vinegar: 1/3 cup
• Honey or maple syrup: 2–3 tablespoons
• Olive oil: 3 tablespoons (divided)
• Garlic: 3–4 cloves, minced
• Dijon mustard: 1 tablespoon (optional, for body and tang)
• Fresh or dried herbs: 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh rosemary/thyme
• Salt and black pepper
• Vegetables: Choose 4–5 cups total, cut into bite-size pieces:
  • Carrots
  • Brussels sprouts
  • Red onion
  • Bell peppers
  • Broccoli or cauliflower
  • Baby potatoes or sweet potatoes
  • Zucchini (add later to avoid overcooking)
• Optional finishers: Fresh parsley, lemon zest, red pepper flakes

Step-by-Step Instructions

1. Heat the oven: Preheat to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup.

2. Make the glaze: In a bowl, whisk balsamic vinegar, honey, 2 tablespoons olive oil, garlic, Dijon (if using), herbs, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste and adjust sweetness and salt.
3. Prep the vegetables: Add cut veggies to the sheet pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat.

   Spread in a single layer with space between pieces.

4. Season the chicken: Pat chicken dry with paper towels. Sprinkle both sides with salt and pepper. Spoon 2–3 tablespoons of the balsamic glaze over the chicken and rub it in.

   Reserve the rest for basting.

5. Arrange on the pan: Nestle the chicken among the veggies, leaving a little room around each piece for airflow.
6. Roast, then baste: Roast for 12–15 minutes. Pull the pan out and brush more glaze over the chicken. Give the veggies a quick toss.

   If using zucchini, add it now.

7. Finish roasting: Return to the oven for another 10–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with browned edges.
8. Optional broil: For extra caramelization, broil for 1–2 minutes, watching closely to prevent burning.
9. Rest and garnish: Let the chicken rest for 5 minutes. Sprinkle chopped parsley, a pinch of red pepper flakes, or lemon zest over the top for brightness.
10. Serve: Spoon any pan juices over the chicken. Pair with a simple side like quinoa, rice, or crusty bread if you want a little extra.

Keeping It Fresh

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Keep chicken and veggies together to preserve moisture and flavor.

Reheating: Warm in a 350°F (175°C) oven for 10–12 minutes or microwave in short bursts. Add a splash of water or a drizzle of olive oil to prevent drying.

Freezing: Cooked chicken freezes well for up to 2 months. Veggies can be hit or miss after freezing, but sturdier ones like carrots and potatoes hold up better than zucchini.

Make-ahead tips: Mix the glaze up to 3 days ahead and store in the fridge.

Chop veggies the night before and keep in a sealed container.

Health Benefits

Lean protein: Chicken provides high-quality protein that supports muscle repair and keeps you full.

Fiber and micronutrients: A mix of colorful vegetables delivers fiber, vitamins, minerals, and antioxidants in one tray.

Balanced flavors, balanced nutrition: The balsamic glaze uses a modest amount of honey for sweetness, avoiding heavy, high-calorie sauces.

Heart-friendly fats: Olive oil adds healthy monounsaturated fats, which fit well into a balanced diet.

Pitfalls to Watch Out For

• Overcrowding the pan: If everything is crammed together, veggies steam instead of roast. Use two pans if needed.
• Underseasoning: Salt and pepper matter, especially for the veggies. Taste the glaze and season generously.
• Overcooking chicken breasts: If using breasts, start checking for doneness earlier.

  Thighs are more forgiving.

• Adding quick-cooking veggies too soon: Zucchini and bell peppers can go in halfway through to avoid mushiness.
• Skipping rest time: Letting the chicken rest keeps it juicy and helps the glaze set.

Recipe Variations

• Sheet Pan Italian: Add cherry tomatoes, red onion, and olives. Finish with fresh basil and a drizzle of extra balsamic.
• Fall Harvest: Use sweet potato, Brussels sprouts, and red onion. Add a pinch of cinnamon to the glaze.
• Smoky Twist: Stir 1/2 teaspoon smoked paprika into the glaze and add carrots, peppers, and potatoes.
• Herb Lovers: Swap Italian seasoning for fresh rosemary and thyme.

  Add lemon slices to roast alongside.

• Low-Carb Swap: Use broccoli, cauliflower, zucchini, and peppers. Skip the potatoes and serve over cauliflower rice.
• Grill Option: Grill the chicken over medium heat, brushing with glaze, and roast veggies in the oven or grill basket.

FAQ

Can I use bone-in chicken?

Yes. Increase the roasting time by about 10–15 minutes and start the veggies later so they don’t overcook, or roast the chicken on its own for 10 minutes before adding the vegetables.

What if I don’t have honey?

Maple syrup works great.

Brown sugar also does the job, but reduce it slightly so the glaze doesn’t get too sweet.

How do I keep the glaze from burning?

Roast at 425°F and baste halfway through rather than coating heavily at the start. If your oven runs hot, reduce to 400°F and extend the cook time a few minutes.

Can I marinate the chicken ahead of time?

Absolutely. Marinate in half the glaze (without too much honey) for up to 8 hours.

Pat lightly dry before roasting and use fresh glaze for basting.

What vegetables roast best?

Sturdy options like carrots, potatoes, Brussels sprouts, and cauliflower roast beautifully. Add tender veggies like zucchini or bell peppers halfway through.

How do I know the chicken is done?

Use a meat thermometer. The thickest part should read 165°F (74°C).

The juices should run clear, and the meat will feel firm but still springy.

Can I make it dairy-free and gluten-free?

It’s naturally dairy-free and gluten-free as written. Just confirm your Dijon and balsamic are gluten-free if needed.

Final Thoughts

Balsamic Glazed Chicken with Roasted Veggies is a reliable, weeknight-friendly recipe with restaurant-level flavor. It’s easy to adapt, easy to clean up, and it turns simple ingredients into something special.

Keep this one in your rotation, change up the vegetables by season, and enjoy the kind of dinner that makes everyone happy without a lot of fuss.