Sheet Pan Balsamic Glazed Chicken and Veggies
A wholesome, one-pan meal featuring tender chicken thighs and a medley of seasonal vegetables coated in a sweet 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 boneless, skinless chicken thighs
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Mix together balsamic vinegar, honey, minced garlic, olive oil, salt, and pepper in a bowl.
- Place the chicken thighs on a sheet pan and pour half of the balsamic mixture over them.
- Toss the mixed vegetables with the remaining balsamic mixture and arrange them around the chicken on the sheet pan.
- Ensure everything is well coated and spread in an even layer.
- Bake for 25-30 minutes or until the chicken is cooked through and the veggies are tender.
- Drizzle any leftover sauce over the chicken and veggies before serving for extra flavor.
Notes
Avoid overcrowding the chicken on the pan for even cooking. Use a meat thermometer for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg