One Pan Balsamic Chicken with Roasted Veggies
One Pan Balsamic Chicken with Roasted Veggies is a fantastic dish that combines juicy chicken and healthy vegetables. You can create a tasty dinner without a lot of fuss. This recipe is perfect for busy weeknights or weekends when you want something delicious with minimal cleanup.
Why Make This Recipe
This recipe is quick and easy, which makes it great for families. You simply put everything on one pan and let the oven do the work. Plus, it’s packed with flavor thanks to the balsamic vinegar and herbs. Your family will love it, and you’ll love how simple it is to prepare!
How to Make One Pan Balsamic Chicken with Roasted Veggies
Ingredients:
- 4 boneless skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 cups mixed vegetables (e.g. bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Directions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the balsamic vinegar, olive oil, garlic powder, oregano, salt, and pepper.
- Add chicken breasts to the marinade and coat well.
- Spread the mixed vegetables on a baking sheet and drizzle with olive oil, salt, and pepper.
- Place the marinated chicken on the baking sheet.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve warm.
How to Serve One Pan Balsamic Chicken with Roasted Veggies
Serve this dish warm right out of the oven. You can plate the chicken with a side of the roasted veggies for a colorful and healthy meal. It’s great on its own or with a side of rice or bread.
How to Store One Pan Balsamic Chicken with Roasted Veggies
If you have leftovers, let the dish cool completely. Then, store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month. Just thaw it overnight in the fridge before reheating.
Tips to Make One Pan Balsamic Chicken with Roasted Veggies
- Make sure to coat the chicken well in the marinade for the best flavor.
- Feel free to use your favorite vegetables; just adjust the cooking time if needed.
- You can marinate the chicken for a few hours or overnight to enhance the flavor.
Variation
You can add other herbs like thyme or rosemary for extra flavor. If you want a bit of heat, try adding some red pepper flakes!
FAQs
1. Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken. Just make sure to monitor the cooking time, as it may take a bit longer.
2. What vegetables work best?
Bell peppers, zucchini, carrots, and broccoli all work well. You can use any veggies you enjoy!
3. How do I know when the chicken is cooked?
The chicken should reach an internal temperature of 165°F (74°C). You can use a meat thermometer to check.
