One Pan Roasted Balsamic Chicken and Vegetables Tell a Friend

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One Pan Roasted Balsamic Chicken and Vegetables 2 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/4 pounds - boneless skinless chicken breast, tenders or thighs , cut in halves, if large
  • 1 heads - broccoli , chopped
  • 3 - medium carrots, peeled and sliced into small sticks
  • 2 cups - button mushrooms, halved, if large
  • 1 - small red onion, diced
  • 1/2 cups - cherry or grape tomatoes
  • Sauce
  • 1/3 cups - balsamic vinegar
  • 1/4 cups - avocado or olive oil
  • 4 cloves - garlic, minced finely
  • 2 tablespoons - fresh basil, finely chopped
  • 1 teaspoons - fresh thyme OR 1/2 that amount of dried thyme
  • 1/2 teaspoons - sea salt
  • 1/4 teaspoons - pepper
  • Directions:

    Preheat oven to 400℉. Line a baking sheet with aluminum foil or parchment paper.

    Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk together until thoroughly combined to make sauce.

    Place chicken in sealed bag with about ⅓ cup of the sauce. Toss chicken pieces around to coat. Set in fridge until ready to use(may marinate for longer period of time if you wish).

    Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss well to coat.

    Remove chicken from bag, arrange veggies on pan to make room for the chicken. Place chicken pieces on pan.

    Place pan in preheated oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes, tossing with other veggies. Return pan to oven.

    Bake for an additional 5-10 minutes or until chicken is cooked through (larger pieces may need 5-10 more minutes than this).

    Top with chopped fresh basil, if desired.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 25 min


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    Posted On:

    January 7, 2018

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