Balsamic Chicken with Roasted Vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one!
Balsamic Chicken with Roasted Vegetables
Balsamic Chicken with Roasted VegetablesI love sheet pan, one pot recipes because they make for super easy clean up. More sheet pan chicken recipes I love to make are Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, Turmeric Roasted Chicken and Sweet Potatoes, and Baked Apple Cider Chicken and Cabbage.
Adapted from my friend Julia of Julia’s Healthy Italian. She’s a mom of four small kids, with a full time career and an amazing cook. I shared this a few years ago, but since I’ve made some minor changes to the original recipe.
This is the perfect weeknight dish, with quick easy prep. If you want to add a grain to the side, quinoa would be great. For easy clean up you can line the tins with foil. You can also double the recipe and cook ahead of time to add as a meal prep recipe.
More chicken recipes:
- Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
- Braised Chicken Thighs with Mushrooms and Leeks
- Asian Glazed Drumsticks
- Arroz con Pollo
- Cauliflower Rice Indian Chicken Biryani
Balsamic Chicken with Roasted Vegetables
Ingredients
- 8 4 oz each boneless skinless chicken thighs, trimmed of fat
- 1 teaspoon kosher salt
- fresh black pepper, to taste
- cooking spray
- 10 medium asparagus, ends trimmed, cut in half
- 2 red bell peppers, sliced into strips
- 1 red onions, chopped in large chunks
- 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
- 5 oz sliced mushrooms
- 1/4 cup plus 1 tbsp balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, smashed and roughly chopped
- 1/2 tsp sugar, omit for whole30, keto, paleo
- 1 1/2 tablespoons fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage, chopped
Instructions
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Last Step:
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Delicious. A family favorite.
I liked this in theory; we cut the amounts down a bit but followed the recipe pretty closely. At 30 minutes, the carrots were still quite hard and the onions weren’t done. The mushrooms and asparagus were perfect. Good flavor, though.
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Made it for my Sunday dinner group. I threw in so many summer veggies from my csa – fennel, tomatoes, green beans, garlic scapes, red onions, Italian peppers. Made 8 servings and the 6 of us ate all the veggies. So good!
Is this recipe freezer friendly?Â
This looks soo easy and soo good. I will definitely make this.
Super adaptable recipe! I used sugar snap peas, baby carrots, and pre sliced mushrooms. Didn’t need a knife or cutting board. I used garlic salt, white balsamic vinegar, and dried sage and dried thyme. Dried rosemary isn’t as good as fresh so I used fresh rosemary. I also baked the chicken (thin sliced breast) separately because I ran out of room on the pan. People who don’t cook- you should make this recipe. Even lazy people like me can make it 😂
loved the flavor and taste of this recipe
I used to love this recipe, but about a year ago my husband and I switched to vegetarian. Do you think I could/should replace the chicken with tofu? I am struggling to find variety in my meals with enough protein and not way too many carbs.
I don’t see why not. You may need to experiment with cook times though as I haven’t made it with tofu.
Very tasty. I used fresh herbs throughout recipe because I had them on hand. Added green beans because I only had one red bell pepper and more mushrooms because I had 8 oz package and more asparagus…more veggies always good to me! Husband really thought this was good, definitely will make this again. We barbecued the thighs because, well, we barbecue almost everything! Thanks Gina…leftover veggies for lunch is one of my favs.
Really good! Hubby had thirds:) And you can sub any veggies you have in the fridg like I did. Shallots, grape tomatoes, yellow peppers.
This recipe is a family favorite and I love the leftovers as well. I’m having a problem with burning tho. This dish burns every time I make it, but if I cook it for less time, things aren’t cooked all the way through. Any suggestions?
It took longer  than 25 minutes to cook. At lease 35, maybe more like 45. At 30 minuets the veggies were still hard. Meat  thermometer in the chicken was just below the recommended 166F. Separating the chicken from the veggies doesn’t prevent the chicken from steaming because of the liquid from the veggies and the vinegar. Tasty though.Â
I would put the chicken and the veggies on separate trays and start the veggies before the chicken.
We had this tonight and even my picky eater hubby liked it!
What is the points on the green plan? I feel like the number I calculated was too high.
Made this last night. Only change was I left out the asparagus and added sweet potatoes. It was delicious!!Â
So easy and delicious! Used my fave veggies and it came out perfect. Broiled for a few mins at the very end.
Absolutely Delish!!! Thank you Gina !
This is by far one of my favorite Skinnytaste recipes, I always come back to it. Although I made quite a few changes, I used dried thyme and oregano and omit sage and rosemary. No mushrooms or asparagus; I find the asparagus would get over cooked and also it doesn’t keep well for leftovers. I usually add green beans instead but I see another poster mentioned Brussels sprouts so I’ll have to try that! I keep the chicken and veggies on two different baking sheets and also leave them marinating overnight. 2 tablespoons each of balsamic is the perfect balance for my taste! Those who say they hated this recipe, be creative and make it your own! Of course not everyone has the same tastes but with a little tweaking you can still have a healthy recipe you’ll loveÂ
I am confused. Â Do you combine the chicken with everything else and then separate it, or cook the chicken dry and combine later? Â Thx!
This was very yummy! Used Herbs de Provence instead of the spices as a cheat. Still very delicious. Added zucchini into the mix. Another keeper Gina!
I am making this tonight because I already bought the ingredients…but I am disappointed that the SP value is off after using the recipe builder. I decreased the (32oz. – 4oz each x 8) chicken thighs to 24 oz. because that was the amount of chicken I bought. That alone is 24 SP divided by 4 is 6 SP without counting the 2 T. oil (8SP) oil or balsamic vinegar (4SP). My calculation comes to 9SP. While it is a generous amount of chicken per serving, maybe you meant it to serve more than 4?? It just means I won’t be having that second glass of wine!
veggies were done in 20 minutes but chicken was not. Â Time and temp need to be adjusted. Â Flavor was not my favorite,Â
I am going to make this tonight and I have chicken tenders instead to cook up. I am wondering if I should do veggies in a separate pan and put in oven first as the tenders might be done before them. Also, should I decrease the oven temp down to 350 degrees being that chicken tenders are smaller? Any advice is welcome. Thank you.
This is probably my all time favorite recipe on SkinnyTaste. Â I make it weekly and just rotate the vegetable with what is on sale and in season. Â I put it together in the morning and leave it in my fridge to marinate until dinner. Â
Thank you so much Gina!  My family loves your cooking style and we love your weekly planner fòr mòst of our meals.
What does “rotate the pan top to bottom” mean? I’ve done lots and lots of cooking over the past 25 years and have never seen the term top to bottom used when a recipe instructs to rotate the pan!
Since you prepare two baking sheets, you put half recipe on one and half on the other halfway Thru Cooking. Time, move the one on top rack to bottom and bottom pan to top so it cooks evenly. America’s test kitchen does this all the time. It allows for evening cooking.
Once again another delicious recipe! I used boneless, skinless chicken breast for less points. The flavor is so good I think I’ll roast veggies like this more often (typically I just roast them in olive oil and sea salt & pepper).Â