Sheet Pan Balsamic Chicken with Veggies – Simple, Flavorful, and Weeknight-Friendly
This is the kind of dinner you make when you want something cozy and satisfying without babysitting a pan. Juicy balsamic chicken roasts alongside tender veggies, picking up caramelized edges and deep, savory flavor. Everything cooks on one sheet pan, so cleanup is easy and stress-free.
It’s perfect for busy weeknights, but tasty enough to serve to friends. If you like meals that are balanced, colorful, and reliable, this one checks every box.
Sheet Pan Balsamic Chicken with Veggies - Simple, Flavorful, and Weeknight-Friendly
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup, or lightly oil it.
- Make the marinade: In a bowl, whisk balsamic vinegar, olive oil, honey, Dijon, garlic, Italian seasoning, salt, pepper, and a pinch of red pepper flakes. Taste and adjust salt or sweetness.
- Prep the chicken: Pat chicken dry. If using breasts, consider cutting them in half horizontally for even cooking. Add chicken to a bowl or zip-top bag and pour in about half the marinade. Toss to coat and let sit while you prep veggies (10–15 minutes). For deeper flavor, marinate up to 8 hours in the fridge.
- Prep the veggies: Add all chopped vegetables to the sheet pan. Drizzle with half of the remaining marinade (reserve a little for brushing later), season with extra salt and pepper, and toss to coat. Spread into an even layer with space between pieces.
- Add the chicken: Nestle the marinated chicken on top of the veggies. Brush or spoon any marinade from the chicken bowl over the pieces. Discard any marinade that touched raw chicken.
- Roast for 20 minutes. Remove the pan, brush the chicken with the last bit of reserved clean marinade, and toss the veggies for even browning.
- Return to the oven and roast another 8–12 minutes, until the chicken is cooked through (internal temp of 165°F/74°C) and the veggies have browned edges. Thighs may need a couple minutes more than breasts.
- Optional broil: For extra caramelization, broil on high for 1–2 minutes. Watch closely.
- Rest and finish: Let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley or basil and add a light squeeze of lemon for brightness.
- Serve with rice, quinoa, mashed potatoes, or a simple side salad. Spoon any pan juices over the top for extra flavor.
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What Makes This Recipe So Good
- One pan, minimal cleanup: Everything roasts together on a single sheet pan. Fewer dishes, less mess, and a faster path to the couch.
- Bold, balanced flavor: Balsamic vinegar brings tangy depth, while garlic, herbs, and a touch of honey create a savory-sweet glaze.
- Flexible veggies: Use what you have—broccoli, bell peppers, carrots, Brussels sprouts, or green beans.
It all works.
- Great texture: Golden edges on the veggies, juicy chicken inside, and a glossy, flavorful finish from the roasted marinade.
- Meal prep friendly: Marinate ahead if you like, and enjoy leftovers for lunch with minimal effort.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs (thighs stay extra juicy)
- Balsamic vinegar: 1/4 cup
- Olive oil: 3 tablespoons
- Honey or maple syrup: 1–2 tablespoons (adjust for sweetness)
- Garlic: 3–4 cloves, minced
- Dijon mustard: 1 tablespoon
- Herbs: 1 teaspoon dried Italian seasoning or a mix of dried basil, oregano, and thyme
- Red pepper flakes (optional): a pinch for heat
- Salt and black pepper: to taste
- Vegetables (about 6–8 cups total):
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 2 bell peppers, sliced
- 2 medium carrots, sliced on a bias
- (Swap in zucchini or green beans near the end if preferred)
- Fresh parsley or basil (optional): for garnish
- Lemon (optional): for a finishing squeeze
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup, or lightly oil it.
- Make the marinade: In a bowl, whisk balsamic vinegar, olive oil, honey, Dijon, garlic, Italian seasoning, salt, pepper, and a pinch of red pepper flakes. Taste and adjust salt or sweetness.
- Prep the chicken: Pat chicken dry.
If using breasts, consider cutting them in half horizontally for even cooking. Add chicken to a bowl or zip-top bag and pour in about half the marinade. Toss to coat and let sit while you prep veggies (10–15 minutes).
For deeper flavor, marinate up to 8 hours in the fridge.
- Prep the veggies: Add all chopped vegetables to the sheet pan. Drizzle with half of the remaining marinade (reserve a little for brushing later), season with extra salt and pepper, and toss to coat. Spread into an even layer with space between pieces.
- Add the chicken: Nestle the marinated chicken on top of the veggies.
Brush or spoon any marinade from the chicken bowl over the pieces. Discard any marinade that touched raw chicken.
- Roast for 20 minutes. Remove the pan, brush the chicken with the last bit of reserved clean marinade, and toss the veggies for even browning.
- Return to the oven and roast another 8–12 minutes, until the chicken is cooked through (internal temp of 165°F/74°C) and the veggies have browned edges.
Thighs may need a couple minutes more than breasts.
- Optional broil: For extra caramelization, broil on high for 1–2 minutes. Watch closely.
- Rest and finish: Let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley or basil and add a light squeeze of lemon for brightness.
- Serve with rice, quinoa, mashed potatoes, or a simple side salad.
Spoon any pan juices over the top for extra flavor.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and veggies for up to 2 months. Thaw overnight in the fridge for best texture.
- Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes or in a covered skillet over medium heat until warmed through. A quick microwave works too, but add a splash of water to keep it moist.
Benefits of This Recipe
- Balanced meal: Protein, fiber-rich veggies, and healthy fats all in one pan.
- Time saver: Minimal prep, hands-off cooking, and fast cleanup.
- Versatile: Works with different veggies and either chicken breasts or thighs.
- Family-friendly: Sweet-tangy glaze that appeals to a wide range of tastes.
- Make-ahead friendly: Marinate chicken in the morning or the night before to streamline dinner.
What Not to Do
- Don’t overcrowd the pan: Crowded veggies steam instead of roast.
If needed, use two pans.
- Don’t skip drying the chicken: Excess surface moisture prevents browning and can dilute the marinade.
- Don’t add quick-cooking veggies too early: Zucchini or green beans can overcook; add them in the last 10–12 minutes.
- Don’t rely on color alone: Use a meat thermometer to confirm doneness at 165°F (74°C).
- Don’t toss all the marinade with raw chicken: Keep some reserved and clean for brushing midway through roasting.
Variations You Can Try
- Maple Balsamic: Swap honey for maple syrup for a deeper, woodsy sweetness.
- Mediterranean Twist: Add cherry tomatoes, olives, and a sprinkle of feta after roasting.
- Herb Lovers: Finish with fresh thyme and rosemary, and add a pat of butter to melt over the hot chicken.
- Spicy Kick: Stir 1 teaspoon harissa or a dash of hot sauce into the marinade.
- Low-Carb: Load up on broccoli, cauliflower, mushrooms, and bell peppers; skip starchy sides.
- Sweet Potato Edition: Add 1-inch sweet potato cubes and start them 10 minutes before the chicken, or cut smaller so everything finishes together.
- Grain Bowl Style: Serve over warm farro or quinoa with a drizzle of extra balsamic and a dollop of Greek yogurt.
FAQ
Can I use frozen vegetables?
Yes, but expect more moisture and less browning. Thaw and pat them dry first, and roast at a slightly higher rack position to encourage caramelization.
Is it better with chicken breasts or thighs?
Both work well. Thighs are more forgiving and stay juicy, while breasts cook a bit faster.
If using large breasts, slice them in half for even cooking.
Can I marinate the chicken overnight?
Yes, up to 8–12 hours is fine. The balsamic and acid help flavor the chicken, but more than 12 hours can change the texture. Keep it refrigerated and sealed.
How do I prevent soggy veggies?
Give everything space on the pan, dry veggies after washing, and roast at 425°F.
Toss halfway through, and broil briefly at the end if you want extra color.
What can I use instead of balsamic vinegar?
Try red wine vinegar with a teaspoon of brown sugar, or use pomegranate molasses for a tangy, slightly sweeter vibe. Apple cider vinegar also works in a pinch with a touch more honey.
Can I make this dairy-free and gluten-free?
Yes, it’s naturally dairy-free and gluten-free as written. Just confirm your mustard and vinegar are certified gluten-free if needed.
How do I scale this for meal prep?
Double the recipe and use two sheet pans.
Rotate pans halfway through roasting. Portion into containers with rice or greens and extra sauce from the pan.
Final Thoughts
Sheet Pan Balsamic Chicken with Veggies delivers big flavor with minimal effort. You get juicy, well-seasoned chicken, caramelized vegetables, and a glossy, tangy finish—all from a humble marinade and a hot oven.
Keep it simple for a weeknight or dress it up with fresh herbs and lemon for guests. Either way, it’s a reliable, crowd-pleasing dinner that earns a spot in your regular rotation.
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