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Easy Sheet Pan Balsamic Chicken Recipe with Roasted Vegetables for Perfect Dinners

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A simple and flavorful sheet pan dinner featuring juicy balsamic-glazed chicken and perfectly caramelized roasted vegetables, ready in about 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs or breasts
  • 1/4 cup (60 ml) balsamic vinegar
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 2 cups (300 g) baby potatoes, halved (Yukon Gold recommended)
  • 2 medium carrots, peeled and sliced
  • 1 red bell pepper, chopped
  • 1 medium zucchini or summer squash, sliced thick
  • Fresh parsley or basil, chopped for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, dried Italian herbs, salt, and pepper.
  3. Pat chicken dry with paper towels and add to the marinade, turning to coat evenly. Let sit for about 10 minutes while preparing vegetables.
  4. Line a large rimmed sheet pan with parchment paper. Spread halved baby potatoes, sliced carrots, chopped red bell pepper, and sliced zucchini on the pan. Drizzle with olive oil and season with salt, pepper, and a pinch of Italian herbs. Toss to coat evenly.
  5. Nestle the marinated chicken pieces among the vegetables on the sheet pan. Pour any leftover marinade over the top.
  6. Roast in the oven for 25-30 minutes, turning the chicken and vegetables halfway through. Chicken should reach an internal temperature of 165°F (74°C) and vegetables should be tender with golden edges.
  7. Optional: Broil for 2-3 minutes at the end for extra caramelization, watching carefully to avoid burning.
  8. Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley or basil before serving.

Notes

If potatoes cook slower than other veggies, roast them for 10 minutes first before adding the rest. Pat chicken dry before marinating to help the glaze stick and prevent sogginess. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Do not overcrowd the pan to allow even roasting and caramelization. Broil at the end for extra glaze but watch carefully to avoid burning.

Nutrition

Keywords: sheet pan dinner, balsamic chicken, roasted vegetables, easy dinner, weeknight meal, one pan meal, healthy chicken recipe

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