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Easy One-Pan Balsamic Chicken and Vegetables

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A quick and easy one-pan recipe featuring balsamic-glazed chicken thighs and roasted vegetables, perfect for fuss-free weeknight dinners with a comforting, flavorful finish.

Ingredients

Scale
  • 4 chicken thighs, bone-in and skin-on (about 1.5 pounds / 700 grams)
  • 1 pound baby potatoes, halved (450 grams)
  • 3 medium carrots, cut into 2-inch sticks (about 7 ounces / 200 grams)
  • 8 ounces green beans, trimmed (225 grams)
  • 3 garlic cloves, minced
  • 1/4 cup balsamic vinegar (60 ml)
  • 3 tablespoons olive oil (45 ml), extra virgin
  • 1 tablespoon Dijon mustard (15 grams)
  • 1 tablespoon honey (21 grams)
  • 1 teaspoon dried Italian herbs (about 1 gram)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, dried Italian herbs, minced garlic, salt, and pepper to prepare the balsamic glaze. Set aside.
  3. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  4. Place halved baby potatoes and carrot sticks in the skillet, drizzle half of the balsamic glaze over them, and toss to coat evenly. Spread them out in a single layer.
  5. Nestle the chicken thighs skin-side up among the veggies. Pour the remaining balsamic glaze over the chicken.
  6. Roast in the oven for 25 minutes. Then add the trimmed green beans around the edges of the pan, toss them lightly in the pan juices, and continue roasting for another 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.
  7. Check that the chicken skin is golden and crispy and the potatoes are soft but not mushy. If needed, broil for 1-2 minutes to crisp the skin, watching carefully to prevent burning.
  8. Remove from the oven and let rest for 5 minutes to allow juices to redistribute.
  9. Serve warm, spooning pan juices over the chicken and vegetables.

Notes

Patting the chicken dry before seasoning is essential for crispy skin. Toss potatoes and carrots in half the glaze before adding chicken to ensure even flavor. Add green beans halfway through roasting to keep them tender-crisp. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Broil briefly if needed to crisp skin or char veggies slightly.

Nutrition

Keywords: balsamic chicken, one-pan dinner, roasted vegetables, quick dinner, easy chicken recipe, weeknight meal, balsamic glaze, healthy dinner

Find it online: https://sparklechew.com/easy-one-pan-balsamic-chicken-and-vegetables-recipe-for-quick-dinners/