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Easy One-Pan Balsamic Chicken Thighs Recipe with Perfect Roasted Vegetables

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A quick and easy one-pan meal featuring balsamic marinated chicken thighs roasted alongside tender, caramelized vegetables. Perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby potatoes, halved (about 300g)
  • 1 large red bell pepper, cut into chunks
  • 1 medium zucchini, sliced into thick half-moons
  • 1 small red onion, cut into wedges
  • 1 tablespoon (15ml) olive oil (for veggies)
  • Salt and pepper, to taste
  • Optional: fresh parsley or basil for garnish

Instructions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, rosemary, salt (about 1 teaspoon), and black pepper (about 1/2 teaspoon). Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature or up to 2 hours in the fridge.
  2. Preheat oven to 425°F (220°C). In a separate bowl, toss baby potatoes, bell pepper, zucchini, and red onion with olive oil, salt, and pepper until evenly coated.
  3. Arrange marinated chicken thighs skin-side up on a large rimmed baking sheet. Spread vegetables evenly around the chicken, leaving space between pieces.
  4. Roast in the preheated oven for 25-30 minutes until chicken skin is crispy, internal temperature reaches 165°F (74°C), and vegetables are tender and lightly browned. Check around 20 minutes to avoid overcooking.
  5. Remove from oven and let chicken rest for 5 minutes before serving. Optionally, sprinkle fresh parsley or basil over the top.

Notes

Pat chicken dry before marinating to ensure crispy skin. Avoid overcrowding the pan to allow even roasting. Use room temperature chicken for even cooking. Use an instant-read thermometer to check doneness (165°F internal). Let chicken rest before serving. If vegetables cook unevenly, stir halfway through roasting. Tent chicken with foil if skin browns too fast. Leftovers reheat well under broiler to re-crisp skin.

Nutrition

Keywords: balsamic chicken, one-pan meal, roasted vegetables, easy dinner, chicken thighs, weeknight recipe, gluten-free, healthy dinner

Find it online: https://sofiaspice.com/easy-one-pan-balsamic-chicken-thighs-recipe-with-perfect-roasted-vegetables/