Recipe: Balsamic Chicken with Roasted Vegetables (One pan meal)

This is a meal we eat on repeat at our house.  If you’re looking for a simple, hearty dinner that feels fancy but takes very little effort, this Balsamic Chicken with Roasted Vegetables is the perfect recipe. Made with juicy chicken thighs, tender potatoes, carrots, and red onion, all baked together in a tangy balsamic rosemary marinade, this meal is full of flavor and easy cleanup.

This recipe is ideal for busy weeknights, meal prep, or even a casual dinner with guests. Everything cooks together in one pan, which means fewer dishes and more time to enjoy your evening. The balsamic marinade gives the chicken a rich, slightly sweet flavor that pairs beautifully with roasted vegetables.

Why You’ll Love This Balsamic Chicken Recipe

• One-pan meal – minimal prep and easy cleanup
• Full of flavor from balsamic vinegar, mustard, garlic, and rosemary
• Family-friendly and customizable with different vegetables
• Perfect for meal prep – leftovers reheat well
• Naturally gluten-free

Tips for Best Results

• Bone-in chicken thighs stay extra juicy, but you can use boneless thighs if preferred (reduce cooking time slightly).
• Letting the chicken marinate for at least 30 minutes helps the flavors soak in, but you can marinate longer if you have time.
• Swap vegetables based on what you have: sweet potatoes, Brussels sprouts, or green beans work great.
• For extra caramelization, broil the dish for the last 3–5 minutes.

Balsamic Chicken with Roasted Vegetables

Ingredients: Chicken & Vegetables

• 4 chicken thighs, bone-in (skin on optional)
• 3 carrots, chopped into 2–3” chunks
• 1 red onion, halved and quartered
• 5 red potatoes, halved and quartered (skin on)
• 1 tablespoon olive oil
• Salt and pepper, to season

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Balsamic Marinade

• 1 tablespoon stone ground mustard
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the stone ground mustard, minced garlic, chopped rosemary, balsamic vinegar, and salt and pepper. Slowly whisk in the olive oil until combined.
2. Add the chicken thighs to the bowl and toss until fully coated in the balsamic marinade. Let marinate for 30 minutes.
3. Preheat the oven to 375°F.
4. In a 13×9-inch baking dish, add the carrots, red onion, and potatoes. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
5. Place the marinated chicken thighs on top of the vegetables. Pour any remaining marinade over the entire dish.
6. Bake uncovered for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and serve warm.

What to Serve with Balsamic Chicken
This dish is a complete meal on its own, but it also pairs well with:

• A simple green salad
• Steamed green beans or broccoli
• Crusty bread to soak up the sauce
• Rice or quinoa for extra heartiness

Make It Ahead

You can marinate the chicken up to 24 hours in advance and store it in the refrigerator until ready to bake. Leftovers keep well in an airtight container for up to 3 days and reheat beautifully in the oven or microwave.