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Easy Crispy Balsamic Glazed Chicken Recipe with Roasted Vegetables

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A quick and easy recipe featuring crispy skin chicken thighs glazed with a tangy balsamic reduction, served alongside perfectly roasted vegetables. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 g)
  • Salt and freshly ground black pepper (to taste)
  • 1 tbsp olive oil (for crisping the skin)
  • ½ cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard (optional)
  • 2 cups baby carrots, peeled
  • 1 large red bell pepper, cut into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs or oregano
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. Let rest at room temperature for 10 minutes.
  2. In a small saucepan over medium heat, combine balsamic vinegar, honey, minced garlic, and Dijon mustard. Simmer, stirring occasionally, until thickened and syrupy, about 8-10 minutes. Set aside to cool slightly.
  3. Toss carrots, bell pepper, zucchini, and red onion with olive oil, dried herbs, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper or lightly greased.
  4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin side down and cook without moving for 6-8 minutes until skin is deep golden and crispy. Flip and sear the other side for 2 minutes.
  5. Transfer skillet with chicken to a preheated oven at 425°F (220°C). Place baking sheet with vegetables on a rack below or alongside. Roast for 20-25 minutes until chicken reaches 165°F (74°C) and vegetables are tender and caramelized.
  6. Remove skillet from oven carefully. Brush balsamic glaze generously over chicken thighs. Return to oven for 2-3 minutes to let glaze set and get sticky.
  7. Serve chicken with roasted vegetables and drizzle any remaining glaze over the veggies.

Notes

Pat chicken skin dry for crispiness. Use a meat thermometer to ensure chicken reaches 165°F. Watch balsamic glaze carefully to avoid burning. Let chicken rest after roasting to lock in juices. Leftovers store well in fridge for up to 3 days; reheat gently to maintain texture.

Nutrition

Keywords: balsamic glazed chicken, crispy chicken, roasted vegetables, easy dinner, weeknight meal, balsamic vinegar, healthy chicken recipe

Find it online: https://evabakery.com/easy-crispy-balsamic-glazed-chicken-recipe-with-roasted-vegetables/