Sheet Pan Balsamic Glazed Chicken and Veggies
A delicious and hassle-free one-pan meal featuring chicken and seasonal veggies coated in a sweet and tangy balsamic glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs (bone-in or boneless)
- 2 cups mixed vegetables (like bell peppers, zucchini, and carrots)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Combine balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper in a large bowl.
- Add the chicken thighs to the bowl and coat them well with the marinade.
- Place the mixed vegetables in a large bowl and drizzle with olive oil, salt, and pepper. Toss till well coated.
- Arrange the marinated chicken and vegetables evenly on a large sheet pan.
- Bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender.
- Drizzle any remaining glaze over the top before serving, and enjoy your delicious meal!
Notes
Use a meat thermometer to ensure the chicken reaches 165°F for perfectly cooked chicken. Adjust cooking time based on the size of chicken pieces and veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg