Balsamic Glazed Chicken with Roasted Veggies

The aroma alone is enough to transport you to a cozy Italian trattoria. That’s the magic of Balsamic Glazed Chicken with Roasted Vegetables. In our house, this recipe is a weeknight champion. It’s the kind of meal that satisfies everyone, from picky eaters to those seeking a healthy and flavorful dinner. The vibrant colors of the roasted vegetables, the sweet and tangy glaze coating the perfectly cooked chicken – it’s a feast for the eyes and the palate. Honestly, even on the busiest evenings, throwing this together feels less like a chore and more like a loving act of nourishment. The best part? The leftovers (if there are any!) are just as delicious the next day, making it perfect for meal prepping or a quick lunch. This dish has become a staple in our rotation, and I’m excited to share the joy of this simple yet stunning recipe with you.

Ingredients: The Foundation of Flavor

This Balsamic Glazed Chicken with Roasted Vegetables recipe is all about fresh, wholesome ingredients working in harmony. Here’s what you’ll need to create this culinary masterpiece:

• Boneless, Skinless Chicken Breasts: The lean protein of choice, providing a blank canvas to absorb the delicious balsamic glaze. Opt for about 1.5 to 2 pounds, ensuring even cooking.
• Bell Peppers (Assorted Colors): Red, yellow, and orange bell peppers not only add vibrant color but also sweetness and a boost of Vitamin C. Choose 2-3 peppers for a good mix of flavors and textures.
• Red Onion: Offers a pungent bite that mellows beautifully as it roasts, adding depth and complexity to the vegetable medley. One large red onion is usually sufficient.
• Zucchini: A mild and tender vegetable that soaks up the flavors of the roasting process. Two medium zucchinis will add a lovely soft texture.
• Broccoli Florets: Bringing a slightly bitter and earthy note, broccoli adds nutritional power and a satisfying crunch. About 1 large head of broccoli, cut into florets, works perfectly.
• Carrots: For sweetness and a satisfying chew, carrots are a classic roasting vegetable. Around 3-4 medium carrots, peeled and chopped, will balance the other flavors.
• Balsamic Glaze: The star of the show! This sweet and tangy reduction of balsamic vinegar provides the signature flavor. You can use store-bought or make your own for an extra touch of homemade goodness. About ½ cup is ideal.
• Olive Oil: Essential for roasting, olive oil helps vegetables crisp up and prevents them from drying out. It also adds healthy fats and richness. Extra virgin olive oil is recommended for its superior flavor and health benefits. You’ll need approximately ¼ cup.
• Garlic Powder: A pantry staple that adds a savory depth and aroma to the dish. 1 teaspoon is usually a good starting point.
• Dried Oregano: Lends a warm, slightly peppery, and aromatic Mediterranean note that complements the balsamic and vegetables beautifully. 1 teaspoon is recommended.
• Dried Thyme: Offers a subtle earthy and slightly minty flavor, adding complexity to the herb blend. Use about ½ teaspoon.
• Dried Rosemary: A fragrant and piney herb that adds a distinctive aroma and pairs wonderfully with roasted vegetables and chicken. ½ teaspoon is perfect.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors and bring everything together. Use to taste, starting with about 1 teaspoon of salt and ½ teaspoon of black pepper.
• Optional Garnishes: Fresh parsley or basil, crumbled feta cheese, or a squeeze of lemon juice can elevate the dish even further when serving.

Instructions: Simple Steps to Deliciousness

Creating Balsamic Glazed Chicken with Roasted Vegetables is surprisingly straightforward. Follow these step-by-step instructions for a guaranteed flavorful and satisfying meal:

1. Preheat Your Oven to Perfection: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving perfectly roasted vegetables that are tender on the inside and slightly caramelized on the outside. Make sure your oven is properly preheated before you start roasting for optimal results.
2. Prepare Your Colorful Vegetable Medley: While the oven is preheating, it’s time to prepare your vegetables. Start by washing all your bell peppers, zucchini, broccoli, and carrots thoroughly. For the bell peppers, remove the stems, seeds, and membranes, then chop them into bite-sized pieces, about 1-inch squares. Peel the red onion and cut it into wedges. Trim the ends of the zucchini and chop them into half-moons or chunks, again about 1-inch thick. Cut the broccoli head into florets, ensuring they are roughly the same size for even cooking. Peel the carrots and chop them into rounds or sticks, ensuring they are similar in size to the other vegetables. Uniformly sized vegetables will roast at the same rate, preventing some from being overcooked while others are undercooked.
3. Season Your Vegetables for Flavor Depth: In a large bowl, combine all the chopped vegetables – bell peppers, red onion, zucchini, broccoli florets, and carrots. Drizzle the vegetables with olive oil, ensuring they are lightly coated. This will help them roast beautifully and prevent them from drying out. Next, add the garlic powder, dried oregano, dried thyme, dried rosemary, salt, and black pepper. Use your hands or tongs to toss the vegetables thoroughly, ensuring that the seasonings are evenly distributed and every piece is coated in the olive oil and spice mixture. This step is crucial for infusing the vegetables with flavor from the very beginning.
4. Arrange Vegetables on a Baking Sheet for Optimal Roasting: Spread the seasoned vegetables in a single layer on a large baking sheet. It’s important not to overcrowd the pan, as this can cause the vegetables to steam instead of roast, resulting in soggy vegetables rather than crispy and caramelized ones. If necessary, use two baking sheets to ensure ample space for the vegetables to roast properly. Roasting in a single layer allows for even heat circulation and promotes browning.
5. Prepare Your Chicken for Glazing Goodness: While the vegetables are getting ready in the oven, prepare your chicken breasts. Pat the chicken breasts dry with paper towels. This helps to remove excess moisture and allows for better browning and seasoning. Season the chicken breasts generously with salt and black pepper on both sides. You can also add a pinch of garlic powder or paprika to the chicken for extra flavor if desired. Set the seasoned chicken breasts aside while the vegetables start roasting.
6. Roast Vegetables Until Tender-Crisp: Place the baking sheet with the vegetables in the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet from the oven and gently toss the vegetables using a spatula or tongs. This ensures even cooking and browning on all sides. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp – meaning they are cooked through but still have a slight bite and haven’t become mushy. The roasting time may vary depending on the size of your vegetable pieces and your oven.
7. Add Chicken to the Baking Sheet and Continue Roasting: Once the vegetables are partially roasted and tender-crisp, remove the baking sheet from the oven again. Carefully arrange the seasoned chicken breasts among the roasted vegetables on the baking sheet, ensuring they are spaced out and not overcrowded. Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of a chicken breast to check for doneness. The juices should run clear when pierced, and there should be no pinkness inside.
8. Drizzle with Balsamic Glaze and Enhance the Flavor: Once the chicken is cooked through and the vegetables are perfectly roasted, remove the baking sheet from the oven one last time. Now, it’s time for the magic touch – the balsamic glaze! Drizzle the balsamic glaze generously over the roasted chicken and vegetables. Ensure that both the chicken and vegetables are nicely coated with the glaze. The heat from the roasted dish will warm the glaze and allow it to meld beautifully with the flavors.
9. Broil for Extra Caramelization (Optional but Recommended): For an extra layer of flavor and a beautiful caramelized finish, you can broil the dish for the last 2-3 minutes. Turn your oven to broil (high heat) and place the baking sheet back in the oven, positioning it about 6-8 inches from the broiler element. Watch very closely to prevent burning, as the balsamic glaze can caramelize quickly under the broiler. Broil just until the glaze is slightly bubbly and the edges of the chicken and vegetables are lightly caramelized. This step is optional but highly recommended for enhancing the visual appeal and flavor depth.
10. Rest Before Serving for Juiciest Chicken: Remove the baking sheet from the oven and let the Balsamic Glazed Chicken with Roasted Vegetables rest for 5-10 minutes before serving. Resting allows the juices in the chicken to redistribute, resulting in more tender and flavorful chicken. While the dish is resting, you can prepare any garnishes or side dishes you plan to serve with it.
11. Serve and Enjoy Your Flavorful Masterpiece: After resting, your Balsamic Glazed Chicken with Roasted Vegetables is ready to be served and enjoyed! Garnish with fresh parsley or basil, crumbled feta cheese, or a squeeze of lemon juice if desired. Serve immediately while it’s warm and flavorful. This dish is delicious on its own or served over rice, quinoa, or alongside a fresh salad.

Nutrition Facts: Wholesome Goodness in Every Bite

This Balsamic Glazed Chicken with Roasted Vegetables recipe is not only delicious but also packed with nutrients. Here’s a glimpse into the nutritional profile per serving (estimated, based on typical ingredient amounts and may vary):

• Serving Size: 1 serving (approximately ¼ of the recipe)
• Calories: Approximately 450-550 calories per serving
• Protein: 40-50g

Note: These are approximate values and can vary based on specific ingredients and portion sizes. This recipe is a good source of lean protein, vitamins, minerals, and fiber, making it a healthy and balanced meal choice. It’s naturally lower in saturated fat and provides a good amount of complex carbohydrates from the vegetables.

Preparation Time: Quick and Efficient

From start to finish, preparing Balsamic Glazed Chicken with Roasted Vegetables is remarkably efficient, making it perfect for busy weeknights.

• Prep Time: Approximately 20-25 minutes. This includes washing and chopping the vegetables, seasoning the chicken and vegetables, and getting everything ready for roasting.
• Cook Time: Approximately 35-45 minutes. This includes the roasting time for the vegetables and chicken, and optional broiling time.

Total Time: Around 55-70 minutes. Most of this time is hands-off oven time, allowing you to multitask or relax while dinner cooks itself.

How to Serve: Versatile and Delicious

Balsamic Glazed Chicken with Roasted Vegetables is incredibly versatile and can be served in various ways to suit your preferences:

• Over a Bed of Grains:
  • Rice: Serve over fluffy white rice, brown rice, or wild rice to soak up the delicious balsamic glaze and create a comforting and satisfying meal.
  • Quinoa: For a protein-packed and nutritious option, serve over cooked quinoa. Its slightly nutty flavor complements the roasted vegetables and chicken beautifully.
  • Couscous: Light and fluffy couscous is another excellent base that absorbs the glaze and adds a delicate texture to the dish.
• Alongside a Fresh Salad:
  • Simple Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the warm roasted dish.
  • Arugula Salad: The peppery bite of arugula pairs wonderfully with the sweetness of the balsamic glaze and roasted vegetables.
  • Mediterranean Salad: A salad with cucumbers, tomatoes, olives, and feta cheese echoes the Mediterranean flavors of the dish.
• As a Complete Meal on its Own: For a lighter option, enjoy Balsamic Glazed Chicken with Roasted Vegetables as a complete meal without any additional sides. It’s satisfying and flavorful enough to stand alone.
• With Toppings and Garnishes:
  • Crumbled Feta Cheese: Adds a salty and tangy counterpoint to the sweetness of the balsamic glaze.
  • Fresh Parsley or Basil: Chopped fresh herbs brighten the dish and add a pop of color and freshness.
  • Lemon Wedges: A squeeze of fresh lemon juice at the end enhances the flavors and adds a zesty touch.
  • Pine Nuts or Toasted Almonds: Sprinkling toasted nuts adds a delightful crunch and nutty flavor.

Additional Tips: Elevate Your Recipe

Here are 8 tips to take your Balsamic Glazed Chicken with Roasted Vegetables to the next level:

1. Marinate the Chicken for Extra Tenderness: For even more flavorful and tender chicken, marinate it for at least 30 minutes (or up to 4 hours) in a simple mixture of olive oil, balsamic vinegar, garlic, and herbs before roasting. This infuses the chicken with flavor from the inside out.
2. Customize Your Vegetables: Feel free to swap out or add other vegetables based on your preferences and what’s in season. Good additions include sweet potatoes, Brussels sprouts, asparagus, mushrooms, or cherry tomatoes. Adjust roasting times accordingly based on the density of the vegetables.
3. Add a Touch of Sweetness to the Glaze: If you prefer a sweeter balsamic glaze, you can add a teaspoon of honey or maple syrup to your store-bought glaze or when making it from scratch. This enhances the sweetness and caramelization.
4. Use Fresh Herbs When Available: While dried herbs work perfectly well, using fresh herbs like oregano, thyme, and rosemary will elevate the aroma and flavor even further. Add fresh herbs towards the end of the roasting time to preserve their fragrance.
5. Make Your Own Balsamic Glaze: For a truly homemade touch, make your own balsamic glaze by simmering balsamic vinegar in a saucepan over low heat until it reduces and thickens to a syrupy consistency. This allows you to control the sweetness and intensity of the glaze.
6. Don’t Overcrowd the Baking Sheet: As mentioned earlier, ensure that the vegetables and chicken are arranged in a single layer on the baking sheet. Overcrowding will cause steaming instead of roasting, resulting in less crispy vegetables and chicken. Use two baking sheets if necessary.
7. Broil for Extra Caramelization and Visual Appeal: Broiling for the last few minutes adds a beautiful caramelized finish to the chicken and vegetables, enhancing both the flavor and visual appeal. Keep a close eye on it to prevent burning.
8. Rest the Chicken Before Slicing: Always allow the chicken to rest for 5-10 minutes after roasting before slicing or serving. This allows the juices to redistribute, resulting in juicier and more tender chicken.

FAQ: Your Questions Answered

Here are 8 frequently asked questions about Balsamic Glazed Chicken with Roasted Vegetables:

Q1: Can I use chicken thighs instead of chicken breasts?
A: Yes, absolutely! Chicken thighs are a great alternative and will be even more moist and flavorful due to their higher fat content. Bone-in or boneless thighs will work. Bone-in thighs may require slightly longer cooking time.

Q2: Can I make this recipe vegetarian or vegan?
A: Yes, to make it vegetarian, simply omit the chicken. You can add vegetarian protein sources like halloumi cheese (roasted alongside the vegetables) or marinated and grilled tofu served on top. For a vegan version, skip the chicken and any dairy toppings, and consider adding chickpeas or lentils to the roasting vegetables for added protein.

Q3: Can I prepare this dish ahead of time?
A: You can prep the vegetables ahead of time by chopping them and storing them in an airtight container in the refrigerator for up to 24 hours. You can also season the chicken ahead of time and store it in the fridge. However, it’s best to roast the dish fresh for the best texture and flavor. Leftovers can be stored in the refrigerator for up to 3 days.

Q4: How should I store leftovers?
A: Store leftover Balsamic Glazed Chicken with Roasted Vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through.

Q5: What are some good side dishes to serve with this meal?
A: This dish is quite versatile! Great side dishes include a simple green salad, quinoa, couscous, mashed potatoes, garlic bread, or roasted sweet potatoes.

Q6: Can I use frozen vegetables?
A: While fresh vegetables are recommended for the best flavor and texture, you can use frozen vegetables in a pinch. However, frozen vegetables tend to release more moisture, so you may need to roast them for a bit longer and ensure they are well-drained before roasting. Add them directly to the baking sheet from frozen; no need to thaw.

Q7: How can I adjust the cooking time if my vegetables are cut larger or smaller?
A: Adjust the cooking time based on the size of your vegetable pieces and your oven. Smaller pieces will cook faster, so reduce the roasting time accordingly. Larger pieces will require longer roasting. Always check for doneness by piercing the vegetables with a fork – they should be tender-crisp. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).

Q8: Is this recipe gluten-free and dairy-free?
A: Yes, this recipe is naturally gluten-free and dairy-free as long as you use a balsamic glaze that is also gluten-free (most are, but always check the label). If you are adding toppings, ensure those are also gluten-free and dairy-free if needed. For example, skip feta cheese for a dairy-free version.

Enjoy creating this flavorful and healthy Balsamic Glazed Chicken with Roasted Vegetables recipe! It’s a dish that’s sure to become a family favorite.

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