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.