Print

One Pan Balsamic Chicken and Vegetables Easy Weeknight Dinner Recipe

one pan balsamic chicken and vegetables - featured image
Print Recipe

A simple, flavorful one-pan meal featuring juicy balsamic-glazed chicken thighs and a medley of roasted vegetables, perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt (about 1 teaspoon kosher salt)
  • Black pepper (about 1/2 teaspoon)
  • 1 pound baby potatoes, halved
  • 8 ounces green beans, trimmed
  • 1 medium red bell pepper, cut into bite-sized pieces
  • 1 medium red onion, cut into wedges
  • Optional: handful of cherry tomatoes (added near end of roasting)

Instructions

  1. Preheat oven to 425°F (220°C). Halve baby potatoes, trim green beans, and cut bell pepper and onion into bite-sized pieces.
  2. In a medium bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, Dijon mustard, salt, and pepper to make the glaze.
  3. Pat chicken thighs dry with paper towels. Add chicken to the glaze and toss to coat evenly. Let sit while prepping vegetables.
  4. In another bowl, toss potatoes, green beans, bell pepper, and onion with salt, pepper, and 1 tablespoon olive oil until lightly coated.
  5. Spread potatoes on one half of a large rimmed baking sheet and roast alone for 15 minutes.
  6. Remove pan from oven, add chicken thighs to the other half, and scatter green beans, bell pepper, and onion around the chicken.
  7. Return pan to oven and roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Flip chicken and stir veggies halfway through roasting.
  8. Let chicken rest for 5 minutes after removing from oven. Taste potatoes and adjust seasoning if needed. Serve directly from the pan or transfer to a platter.

Notes

Pat chicken dry before glazing for crispiness. Do not overcrowd the pan to ensure proper roasting. Use a meat thermometer to check chicken doneness (165°F). Flip chicken and stir veggies halfway through roasting for even cooking. Marinate chicken up to 24 hours ahead for enhanced flavor. Vegetable substitutions like asparagus or Brussels sprouts work well but adjust roasting times accordingly. Leftovers reheat well in oven or microwave; add green beans last minute to avoid sogginess.

Nutrition

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

Find it online: https://evabakery.com/one-pan-balsamic-chicken-and-vegetables-easy-weeknight-dinner-recipe/