There’s something truly comforting about the aroma of roasted chicken mingling with sweet, tangy balsamic glaze wafting through the kitchen. It’s the kind of smell that feels like home — like family dinners where everyone gathers around the table a little early just to sneak a bite. This Balsamic Glazed Chicken and Veggies recipe isn’t just a meal; it’s a little piece of weekday magic that brings people together.

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In our family, this dish became a regular during the early days of fall. When the evenings started getting shorter and the air had that crisp edge, we’d crave something hearty yet wholesome. My mom used to whip this up when she wanted to keep dinner simple but still serve something that tasted like it took all afternoon.

The beauty of this recipe lies in its simplicity — juicy chicken thighs (or breasts if you prefer), colorful veggies, and a balsamic glaze that caramelizes just right in the oven. The glaze has a lovely depth: a touch sweet, a little sharp, and wonderfully sticky. It clings to every roasted carrot and potato like a cozy coat of flavor.

This dish is a lifesaver on busy weeknights and also impressive enough for casual gatherings. Plus, it’s all made on a single sheet pan, which means less mess and more time to relax after dinner.

Let’s dig into why you’ll be reaching for this recipe again and again.

Why You’ll Love This Recipe:

One-pan wonder – Fewer dishes, more flavor.
Wholesome and hearty – Packed with protein and nourishing veggies.
Naturally gluten-free and customizable – Use your favorite seasonal vegetables.
Perfect balance of sweet and savory – That balsamic glaze is the real MVP.
Great for meal prep – Stores and reheats beautifully.

INGREDIENTS YOU’LL NEED:

4 boneless, skinless chicken thighs
2 cups baby potatoes, halved
1 cup baby carrots
1 cup broccoli florets
1 red bell pepper, sliced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
½ teaspoon Italian seasoning

For the Balsamic Glaze:

⅓ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced

HOW TO MAKE BALSAMIC GLAZED CHICKEN AND VEGGIES:

STEP-BY-STEP INSTRUCTIONS:

Preheat the oven to 400°F (200°C).
There’s something oddly satisfying about prepping dinner while the oven warms up. It signals the start of something cozy.
Line a large sheet pan with parchment paper or foil.
Trust me, this little step saves you a lot of scrubbing later.
Prep the glaze.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and minced garlic. It should be smooth and slightly syrupy — a perfect balance of tang and sweetness.
Season the chicken and veggies.
Place the chicken thighs in the center of the pan. Surround them with potatoes, carrots, broccoli, and bell peppers. Drizzle everything with olive oil, then sprinkle salt, pepper, garlic powder, and Italian seasoning over the top.

Brush the glaze on.
Generously brush the balsamic glaze over the chicken and lightly drizzle some over the veggies too. Reserve a little glaze for later — you’ll want it.
Bake for 25–30 minutes.
Roast until the chicken is cooked through and the veggies are golden and tender. About halfway through, give everything a gentle toss and brush a bit more glaze over the chicken for extra flavor.
Broil for 2–3 minutes (optional).
This step is optional, but I highly recommend it. A quick broil gives the chicken a lovely caramelized finish and deepens the flavors.
Serve warm, and drizzle with any remaining glaze.
I like to scatter a few fresh herbs like parsley over the top for a little extra color and freshness.

HELPFUL TIPS:

Cut veggies evenly – This ensures everything roasts at the same pace.
Use a meat thermometer – Chicken is perfectly done at 165°F. No guesswork needed.
Swap in seasonal produce – Zucchini, squash, or green beans work beautifully here.
Don’t overcrowd the pan – Use a large baking sheet so the veggies roast, not steam.
Make extra glaze – It doubles as a drizzle for rice, quinoa, or even a side salad.

DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten-Free

NOTES:

Feel free to use chicken breasts instead of thighs — just keep an eye on the cooking time as breasts tend to cook a bit faster. Want to make it vegetarian? Substitute the chicken with tofu or cauliflower steaks and skip the broil step.

NUTRITIONAL INFORMATION:

(Per serving – approximate)
Calories: 340
Protein: 26g
Carbohydrates: 22g
Fat: 16g
Fiber: 4g
Sugar: 10g

FREQUENTLY ASKED QUESTIONS:

Can I prep this ahead of time?
Absolutely! You can chop the veggies and make the glaze in advance. When ready to cook, just assemble everything on the pan and pop it in the oven.

Can I use frozen vegetables?
Yes, but fresh is best for roasting. If using frozen, thaw them first and pat dry to avoid sogginess.

What can I serve with it?
This dish pairs beautifully with a simple side of rice, couscous, or crusty bread to soak up all that glaze.

Is it kid-friendly?
Definitely! The sweet balsamic glaze is a hit with little ones, and the colorful veggies make it fun to eat.

STORAGE INSTRUCTIONS:

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. To reheat, pop in the microwave or warm in the oven at 350°F until heated through.

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CONCLUSION

This Balsamic Glazed Chicken and Veggies recipe is one of those dependable go-to meals you’ll come back to again and again. It’s unfussy, full of flavor, and brings just enough flair to make a weeknight dinner feel like something special. Whether you’re cooking for yourself or feeding a family, it’s the kind of meal that makes everyone slow down and savor.