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No-fuss dinners are my go-to on hectic nights, and this Sheet Pan Balsamic Glazed Chicken and Veggies really hits the spot. You get juicy chicken and roasted veggies, all tossed in a tangy-sweet balsamic coating that turns basic stuff into a crave-worthy Mediterranean-style meal. Since it all bakes together, you save time and barely need to clean up after.
Honestly, I whipped this up on a day when I was tired and didn’t want dishes stacking up. Now everyone in my house wants it every week because those veggies soak up all the balsamic goodness.
Effortless Ingredients
- Chicken thighs or breasts, no bones or skin: Pick whichever you like best Thighs turn out extra juicy
- Veggies like red onion, cherry tomatoes, zucchini, and bell peppers: Go for a mix of fresh, crunchy favorites You’ll get better color and taste
- Extra virgin olive oil: Always gives the richest flavor
- Garlic powder: Adds lots of savory punch to everything You can use granulated garlic if that’s what you’ve got
- Black pepper and salt: Can’t skip these Go with fresh cracked pepper if you can
- Balsamic vinegar: The zingy base behind the glaze Spring for a bottle of the real stuff if you can
- Maple syrup or honey: Sweetens things up and balances the tang Local, pure honey or syrup is best if you have it
- Chopped fresh garlic: Really kicks up the glaze’s flavor You’ll taste the difference over jarred garlic
- Dijon mustard: Brings a bright little punch Pick a creamy version if possible
- Mediterranean herb blend: Dried Italian seasoning brings all the classic taste Look for one with plenty of basil, oregano, and thyme
Simple Steps
- Get the Oven Ready:
- Heat the oven to 400°F Stick a big baking sheet on the rack with foil or parchment so cleanup will be a breeze
- Whip Up the Glaze:
- Grab a small bowl and mix together balsamic vinegar, maple syrup or honey, Dijon, minced garlic, and Italian herbs Stir it up until smooth Set aside for later
- Lay Out Chicken and Veggies:
- Put your chicken pieces on one side of the baking sheet
Toss your chopped veggies all around the chicken Spread them out for even roasting
Splash on olive oil, then scatter over the garlic powder, salt, and black pepper Use your hands or a big spoon to toss everything until it’s covered - Brush with Glaze:
- Paint about half your glaze over the chicken Drizzle some on the veggies too Hold on to the rest
- Bake Away:
- Pop the pan in the hot oven Let it roast for 20–25 minutes The chicken should reach 165°F inside and veggies should be soft but not mushy
- Get It Glossy Under the Broiler:
- Take the sheet out and brush the rest of the glaze over the chicken
Flip your oven to broil Let everything cook for 2–3 minutes to get a shiny, caramelized finish and extra flavor - Chill and Dig In:
- Give the chicken a few minutes to sit before cutting so it stays moist Slice it up and serve with those glazed vegetables Scatter fresh basil or parsley over the top for pretty color and extra taste
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I always get excited when I see the glaze sticking to the onions and tomatoes The smell in my kitchen reminds me of my grandma’s Sunday vegetable roast It’s real comfort every time I pull this sheet pan from the oven
Smart Storage
Let everything cool all the way, then store in something airtight. You can pop it in the fridge for up to four days. When you’re ready, throw the chicken and veggies on a lined sheet and heat in the oven at 350°F until hot. If you’re short on time, the microwave works, too. That balsamic glaze keeps things juicy even after reheating.
Easy Ingredient Swaps
Want your dish even juicier? Go with chicken thighs instead of breasts. Mushrooms and asparagus are delicious swaps for a veggie twist, and maple syrup fills in for honey if that’s what you’ve got. The whole thing stays dairy free naturally, so no changes needed for that.
Fun Serving Ideas
This dinner feels complete on its own, but you can put it with fluffy quinoa or rice if you want something extra. Want to cut the carbs? Spoon everything over cauliflower rice or crisp greens. Add thick, crusty bread on the side to mop up the leftover glaze, too.
Rustic Mediterranean Origins
Balsamic-glazed favorites come straight from Mediterranean kitchens, where easy pantry bites shine with olive oil, herbs, and classic vinegar. Roasting it all together makes for that cozy, family-style dish that still fits busy schedules and weeknight meals.
Recipe Questions & Answers
- → Is it okay to swap in different veggies?
Totally! Try broccoli, carrots, or Brussels sprouts. Tougher veggies might take longer, so watch the oven so everything cooks through nicely.
- → Which chicken pieces work best here?
Go with boneless chicken thighs or breasts. Thighs stay a bit juicier, but breasts will be on your plate faster.
- → Can I whip up the balsamic drizzle before I cook?
For sure! You can mix up the glaze a few days early. Store it in the fridge so you're ready to go at mealtime.
- → How can I check if my chicken's fully cooked?
Stick a meat thermometer in and look for 165°F (or 75°C). That way you know it's done and stays juicy.
- → Got ideas for what to serve alongside?
Pair up with cooked rice, fluffy quinoa, couscous, or a crunchy salad to round out your meal.
- → Can I get everything ready ahead of time?
Yep! You can prep it earlier in the day and stash it in the fridge. Then just bake it later—makes dinner simple!