If you are craving a dish that combines juicy, flavorful chicken with a vibrant medley of colorful veggies, then the Balsamic Chicken with Roasted Veggies Recipe might just become your new go-to dinner. This effortless sheet pan meal manages to be both healthy and downright irresistible, with tender chicken breasts marinated in a tangy-sweet balsamic glaze, roasted alongside fresh bell peppers, zucchini, red onions, and cherry tomatoes that caramelize to perfection. The blend of Mediterranean flavors makes each bite refreshing and satisfying, perfect for busy weeknights or easy meal prep.
Ingredients You’ll Need
These ingredients are straightforward yet essential for building the layers of flavor and texture that make this dish shine. Each component brings its own magic, from the sweet acidity of balsamic vinegar to the crispness of freshly roasted vegetables.
- 4 boneless, skinless chicken breasts: The lean protein base that soaks up the delicious marinade.
- ¼ cup balsamic vinegar: Adds that signature tangy sweetness to the chicken marinade.
- 2 tablespoons olive oil (plus extra for veggies): Keeps the chicken moist and helps roast the veggies to a lightly crisp finish.
- 2 tablespoons honey: Balances the vinegar’s acidity with natural sweetness.
- 3 cloves garlic, minced: Infuses the marinade with robust, aromatic flavor.
- 1 teaspoon dried Italian seasoning: A blend of herbs that adds depth and Mediterranean flair.
- Salt and black pepper to taste: Fundamental seasonings to enhance every element.
- 1 red bell pepper, chopped: Provides vibrant color and a juicy crunch.
- 1 yellow bell pepper, chopped: Adds sweet brightness and visual appeal.
- 1 zucchini, sliced: Mild and tender, roasting brings out its subtle sweetness.
- 1 red onion, cut into wedges: Adds a slightly sweet bite when roasted.
- 1 cup cherry tomatoes: Burst with juicy flavor and soften beautifully in the oven.
How to Make Balsamic Chicken with Roasted Veggies Recipe
Step 1: Prepare the Marinade and Chicken
Start by whisking together the balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and black pepper. This marinade is like a flavor hug for your chicken, balancing tanginess with sweet and savory notes. Place the chicken breasts in a bowl or a zip-top bag and pour in the marinade. Make sure each piece is well coated and let it rest for at least 30 minutes. If you have more time, refrigerate it for up to 8 hours to let the flavors penetrate deeper.
Step 2: Prep the Oven and Vegetables
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Meanwhile, toss your chopped red and yellow bell peppers, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper. Evenly spread these veggies on the baking sheet, creating a colorful bed for the chicken to rest on.
Step 3: Arrange Chicken and Start Roasting
Remove the chicken breasts from the marinade, letting the excess drip off, and place them on the baking sheet nestled among the vegetables. Pop the sheet into the preheated oven and roast for 20 minutes. This initial cooking sets the chicken to just the right tenderness while starting to caramelize the veggies.
Step 4: Add Cherry Tomatoes and Finish Roasting
After 20 minutes, scatter the cherry tomatoes across the baking sheet, then continue roasting for another 5 to 10 minutes. The tomatoes soften and add juicy bursts of sweetness throughout the dish. The chicken should reach an internal temperature of 165°F to ensure it’s fully cooked. For an extra touch of caramelization, you can broil everything for 2 to 3 minutes at the end, but watch closely so nothing burns.
Step 5: Rest and Serve
Before serving, let the chicken rest for a few minutes off the heat. This helps the juices redistribute, ensuring every bite is juicy and tender. Then plate your vibrant, aromatic chicken and veggies and get ready to enjoy what might become a weeknight favorite.
How to Serve Balsamic Chicken with Roasted Veggies Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a pop of green freshness that beautifully contrasts the roasted colors. For a little extra flavor kick, a drizzle of extra virgin olive oil or a squeeze of lemon juice brightens the entire dish.
Side Dishes
This recipe shines on its own but is also fantastic served with fluffy quinoa, brown rice, or a crusty piece of bread to soak up the balsamic-infused juices. A light green salad with a simple vinaigrette pairs perfectly if you want to add more greens without overpowering the main flavors.
Creative Ways to Present
For a dinner party or family meal, arrange slices of the balsamic chicken atop the roasted veggies on a large platter to impress guests with its rustic, colorful charm. Alternatively, serve the chicken sliced over a bed of couscous mixed with fresh herbs for a Mediterranean twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The chicken and veggies will stay fresh for up to 3 days, making this a superb option for quick lunches or dinners throughout the week.
Freezing
If you want to keep this meal longer, freeze portions in freezer-safe containers or bags. It freezes well for up to 2 months. Just be sure to cool completely before freezing to preserve texture.
Reheating
Reheat leftovers gently in the oven at 350°F or in a microwave until warmed through. Cover with foil if using the oven to keep the chicken from drying out, and stir the veggies occasionally to heat evenly.
FAQs
Can I use bone-in chicken instead of boneless breasts?
Absolutely! Bone-in chicken thighs or breasts will work well but may require extra cooking time. Adjust accordingly and always ensure the internal temperature reaches 165°F for safety.
What other vegetables can I use for this recipe?
You can easily swap in veggies like broccoli, carrots, Brussels sprouts, or mushrooms depending on your preference or what you have on hand. Just keep them cut uniformly for even roasting.
Is this recipe gluten-free?
Yes, this Balsamic Chicken with Roasted Veggies Recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities or anyone looking for a wholesome meal.
Can I marinate the chicken overnight?
Definitely! Marinating overnight intensifies the flavors and can make the chicken even more tender. Just be sure to refrigerate it properly while marinating.
How do I tell when the chicken is perfectly cooked?
The safest way is to use a meat thermometer; the internal temperature should hit 165°F. The chicken should also be opaque in the center with clear juices running out when pierced.
Final Thoughts
I hope you feel inspired to try this delightful Balsamic Chicken with Roasted Veggies Recipe soon. It’s an easy, no-fuss dish that doesn’t compromise on flavor or nutrition. Whether you’re cooking for family, friends, or just yourself, it’s a solid choice for a comforting yet bright meal that celebrates simple, wholesome ingredients. Enjoy every juicy, tangy, vibrant bite!
Print
Balsamic Chicken with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Description
A flavorful and healthy Mediterranean-inspired sheet pan dinner featuring tender balsamic-marinated chicken breasts roasted alongside colorful, seasoned vegetables. Perfect for an easy weeknight meal or meal prep.
Ingredients
For the Chicken & Marinade:
- 4 boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
For the Roasted Veggies:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Marinade: In a bowl or zip-top bag, whisk together balsamic vinegar, olive oil, honey, minced garlic, dried Italian seasoning, salt, and black pepper until combined well.
- Marinate Chicken: Add the chicken breasts to the marinade, making sure they are fully coated. Refrigerate and let marinate for at least 30 minutes or up to 8 hours to infuse flavor.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare Vegetables: Toss the chopped red and yellow bell peppers, zucchini slices, and red onion wedges in olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
- Arrange Chicken and Begin Roasting: Remove chicken breasts from the marinade and place them on the baking sheet alongside the vegetables. Place in the oven and bake for 20 minutes.
- Add Cherry Tomatoes: After 20 minutes, scatter the cherry tomatoes around the chicken and vegetables. Continue roasting for an additional 5 to 10 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Optional Caramelization: For extra caramelization and browning, broil the chicken and veggies for 2 to 3 minutes at the end of cooking. Watch closely to prevent burning.
- Rest and Serve: Remove from the oven, let the chicken rest for a few minutes to retain juices, then serve the balsamic chicken with the roasted vegetables hot.
Notes
- This recipe is excellent for meal prepping; the flavors develop even more after resting.
- You can swap in other vegetables like broccoli, carrots, or mushrooms based on your preference or seasonal availability.
- Serve with your choice of side such as rice, quinoa, or crusty bread to complete the meal.
