Description
This easy and flavorful Balsamic Glazed Chicken with Roasted Vegetables offers tender chicken thighs baked to perfection alongside caramelized bell peppers and zucchini, all coated in a sweet and tangy balsamic glaze. This one-pan meal is perfect for a wholesome weeknight dinner with minimal prep and maximum taste.
Ingredients
Chicken
- 4 chicken thighs
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey (or low-carb syrup)
Vegetables
- 1 cup bell peppers, sliced
- 1 cup zucchini, chopped
Instructions
- Preheat Oven: Preheat your oven to 400 °F (200 °C) to prepare for roasting the chicken and vegetables.
- Toss Vegetables with Glaze: In a bowl, mix half of the balsamic glaze (combination of balsamic vinegar, olive oil, and honey) and toss the bell peppers and zucchini until well coated. Arrange these vegetables evenly around the chicken thighs on a baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, allowing the chicken to cook through and the vegetables to caramelize.
- Brush with Remaining Glaze: Halfway through the roasting time, remove the sheet briefly and brush the chicken thighs with the remaining balsamic glaze to enhance flavor and moisture, then return to the oven to finish cooking.
- Serve: Once cooked to an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized, remove from oven and serve warm.
Notes
- Add cherry tomatoes for extra flavor and color.
- Use low-carb syrup as a honey substitute for a lower sugar option.
- Ensure chicken thighs are skin-on for extra crispiness during roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner / Sheet Pan
- Method: Baking
- Cuisine: American
