Sheet Pan Balsamic Chicken & Veggies — Easy, Flavorful, and Weeknight-Friendly

This is the kind of dinner that saves your evening without skimping on flavor. Sheet Pan Balsamic Chicken & Veggies brings juicy, marinated chicken together with tender, caramelized vegetables, all cooked on one pan. It tastes like something you fussed over, but the prep is quick and the cleanup is minimal.

The balsamic glaze adds a tangy-sweet depth that makes the veggies shine and the chicken irresistible. Whether you’re feeding a family or just want leftovers for lunch, this recipe delivers.

Sheet Pan Balsamic Chicken & Veggies — Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs), cut into large chunks or left whole if small
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 1 cup cherry or grape tomatoes
• 2 cups baby potatoes, halved (or quartered if large)
• 2–3 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped, for garnish (optional)
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup and better browning.
• Make the marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon, Italian seasoning, smoked paprika, salt, and pepper until smooth and glossy.
• Marinate the chicken: Pat the chicken dry. Add it to a bowl or zip-top bag with about half of the marinade. Toss to coat. Let it sit while you prep the veggies (10–15 minutes), or refrigerate up to 4 hours for deeper flavor.
• Prep the vegetables: Toss potatoes, broccoli, peppers, red onion, and tomatoes with 2 tablespoons olive oil, a generous pinch of salt, and pepper. Drizzle with 1–2 tablespoons of the remaining marinade (not the raw chicken marinade) and toss again.
• Roast the potatoes first (if needed): Spread potatoes on the sheet pan and roast for 10 minutes to give them a head start. This helps ensure everything finishes at the same time.
• Add the rest: Scatter the remaining vegetables on the pan. Nestle the marinated chicken pieces among the veggies. Avoid crowding; use two pans if necessary for better browning.
• Roast to perfection: Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with charred edges. Stir once halfway through for even cooking.
• Finish with glaze: Brush or drizzle the remaining clean marinade over the hot chicken and veggies. The heat will slightly reduce it, creating a glossy, tangy finish.
• Garnish and serve: Sprinkle with chopped parsley or basil. Taste and adjust seasoning with a pinch of salt, pepper, or an extra splash of balsamic if you want more tang.

Why This Recipe Works

• One pan, full meal: Protein and veggies roast together, so you save time and dishes.
• Balsamic marinade does double duty: It flavors the chicken and lightly coats the vegetables for cohesive flavor.
• High-heat roasting: Cooking at 425°F encourages caramelization, boosting sweetness and browning.
• Balanced flavors: Balsamic vinegar, garlic, and herbs create a robust, restaurant-quality taste with simple ingredients.
• Flexible and forgiving: Swap vegetables based on what you have, and it still turns out great.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs), cut into large chunks or left whole if small
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 1 cup cherry or grape tomatoes
• 2 cups baby potatoes, halved (or quartered if large)
• 2–3 tablespoons olive oil
• Salt and black pepper, to taste
• Fresh parsley or basil, chopped, for garnish (optional)

For the Balsamic Marinade/Glaze:

• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasoning (or a mix of dried oregano, basil, and thyme)
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions

1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it for easier cleanup and better browning.
2. Make the marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, Dijon, Italian seasoning, smoked paprika, salt, and pepper until smooth and glossy.
3. Marinate the chicken: Pat the chicken dry.

   Add it to a bowl or zip-top bag with about half of the marinade. Toss to coat. Let it sit while you prep the veggies (10–15 minutes), or refrigerate up to 4 hours for deeper flavor.

4. Prep the vegetables: Toss potatoes, broccoli, peppers, red onion, and tomatoes with 2 tablespoons olive oil, a generous pinch of salt, and pepper.

   Drizzle with 1–2 tablespoons of the remaining marinade (not the raw chicken marinade) and toss again.

5. Roast the potatoes first (if needed): Spread potatoes on the sheet pan and roast for 10 minutes to give them a head start. This helps ensure everything finishes at the same time.
6. Add the rest: Scatter the remaining vegetables on the pan. Nestle the marinated chicken pieces among the veggies.

   Avoid crowding; use two pans if necessary for better browning.

7. Roast to perfection: Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with charred edges. Stir once halfway through for even cooking.
8. Finish with glaze: Brush or drizzle the remaining clean marinade over the hot chicken and veggies. The heat will slightly reduce it, creating a glossy, tangy finish.
9. Garnish and serve: Sprinkle with chopped parsley or basil.

   Taste and adjust seasoning with a pinch of salt, pepper, or an extra splash of balsamic if you want more tang.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep chicken and veggies together for convenience.
• Freezer: Freeze for up to 2 months. For best texture, skip freezing tomatoes and peppers if possible, or add fresh ones when reheating.
• Reheating: Reheat on a sheet pan at 350°F until warmed through, about 10–12 minutes.

  A quick skillet sauté with a splash of water also works. Avoid microwaving too long, which can dry the chicken.

• Meal prep tip: Portion into containers with a handful of greens or cooked grains for grab-and-go lunches.

Health Benefits

• Lean protein: Chicken breast offers high-quality protein to help with satiety and muscle repair. Thighs work too and add healthy fats.
• Fiber-rich veggies: Broccoli, peppers, onions, and tomatoes bring fiber, vitamins C and K, potassium, and antioxidants.
• Balanced plate: Protein, complex carbs from potatoes, and colorful vegetables make a well-rounded meal.
• Heart-healthy fats: Olive oil provides monounsaturated fats that support heart health.
• Lower added sugar: Just a touch of honey balances the vinegar.

  You control the sweetness.

Pitfalls to Watch Out For

• Overcrowding the pan: If ingredients are piled up, they steam instead of roast. Use two pans if the food looks crowded.
• Uneven chopping: Keep vegetable pieces similar in size. Potatoes should be smaller than peppers and onions so they cook through.
• Skipping the potato head start: Without it, potatoes may be underdone when the chicken is ready.
• Using all the marinade on raw chicken: Reserve some clean marinade for glazing at the end.

  Don’t reuse marinade that touched raw meat.

• Dry chicken: Overcooking is the main culprit. Pull the chicken at 165°F and let it rest for a few minutes.

Variations You Can Try

• Swap the protein: Use boneless, skinless chicken thighs for extra juiciness, or try turkey tenderloins or firm tofu for a meatless version.
• Change the veggies: Add Brussels sprouts, zucchini, asparagus, green beans, or cauliflower. Adjust roasting time for delicate veggies (add them in the last 12–15 minutes).
• Make it spicy: Add red pepper flakes or a teaspoon of harissa to the marinade for heat.
• Add grains: Serve over quinoa, farro, or brown rice to make it more filling.
• Lemon-herb twist: Replace half the balsamic with lemon juice and add fresh rosemary or thyme.
• Caprese finish: After roasting, add torn fresh mozzarella and a few basil leaves.

  Drizzle with a little extra balsamic.

FAQ

Can I use frozen vegetables?

Yes, but expect more moisture and less browning. Use sturdy frozen vegetables like broccoli or green beans, and roast them straight from frozen. Spread them well and increase the cooking time by a few minutes.

Can I marinate the chicken overnight?

Yes, up to 24 hours is fine.

The acidity in the balsamic can make the texture mushy if you go much longer. Keep it refrigerated and covered.

How do I know when the chicken is done?

Use an instant-read thermometer. The chicken is done at 165°F in the thickest part.

If you don’t have a thermometer, cut into the largest piece; the juices should run clear and the center should be opaque.

What if I don’t like balsamic vinegar?

Try red wine vinegar or apple cider vinegar and add an extra teaspoon of honey to balance. The flavor will be brighter and less sweet than balsamic but still delicious.

Can I make this without potatoes?

Absolutely. Skip the potatoes and add more non-starchy vegetables.

Reduce the total roast time by a few minutes since everything will cook faster.

Is parchment paper necessary?

No, but it helps prevent sticking and makes cleanup easy. If you skip it, lightly oil the pan and let the food sit undisturbed for a few minutes before flipping so it releases naturally.

How do I keep the veggies from getting soggy?

Don’t overcrowd the pan, pat veggies dry after washing, and keep the oven hot. Stir only once to allow edges to brown.

Can I use bone-in chicken?

Yes, but it takes longer.

Start bone-in thighs or drumsticks 15 minutes earlier, then add the veggies and continue roasting until everything is cooked through.

In Conclusion

Sheet Pan Balsamic Chicken & Veggies is the answer to busy nights when you still want a fresh, flavorful meal. It’s simple, adaptable, and satisfying, with tangy-sweet notes that make every bite pop. Keep it in your weekly rotation, change up the vegetables with the season, and enjoy the effortless cleanup.

This is weeknight cooking at its best.