One-Pan Balsamic Chicken & Roasted Root Vegetables
This easy one-pan recipe features tender balsamic-glazed chicken and perfectly roasted root vegetables, making it a healthy and delicious meal.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
- 1 lb mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dried Italian herbs
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish, optional
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken, root vegetables, and red onion.
- Drizzle with olive oil, balsamic vinegar, Italian herbs, minced garlic, salt, and pepper, then toss to coat everything evenly.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring space between pieces for proper roasting.
- Roast for 25-30 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
For extra flavor, you can marinate the chicken and vegetables for 30 minutes before roasting. Leftovers store well in the refrigerator for up to 3 days.