BALSAMIC CHICKEN WITH ROASTED VEGETABLES
I love making this Balsamic Chicken with Roasted Vegetables on busy weeknights because it's a complete, healthy meal that comes together in one pan. The tangy balsamic marinade creates a beautiful glaze on tender chicken breasts while the roasted vegetables—potatoes, bell peppers, and zucchini—get perfectly caramelized and delicious.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups baby potatoes halved
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 red onion chopped
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix balsamic vinegar, olive oil, garlic, oregano, thyme, salt, and pepper.
- Place chicken breasts in a resealable bag or shallow dish and pour marinade over them. Let it sit for 10-15 minutes (or up to 2 hours in the fridge).
- Arrange halved potatoes, bell pepper, zucchini, and onion on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
- Place the marinated chicken breasts on the same sheet or in a separate one.
- Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Garnish with chopped parsley and serve.
Notes
- Make Ahead: Marinate the chicken in balsamic vinegar, garlic, and herbs for up to 2 hours in the fridge before roasting.
- Customizing the Flavor: Feel free to add more herbs like rosemary or basil for extra flavor. For a spicy twist, include a pinch of red pepper flakes.
- Serving Suggestions: Serve with a side of quinoa or rice for a balanced meal. Garnish with fresh parsley and a squeeze of lemon for extra freshness.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.