Balsamic Chicken and Vegetables Recipe

Looking for a delightful weeknight dinner that’s not only easy to make but also bursting with flavor? Look no further than this Balsamic Chicken and Vegetables Recipe! This dish combines tender chicken thighs with a medley of vibrant vegetables, all coated in a luscious balsamic glaze. It’s wholesome, satisfying, and perfect for the whole family. Let’s dive into the savory world of balsamic chicken!

Why This Recipe is a Keeper

This Balsamic Chicken and Vegetables Recipe is a keeper for many reasons. First, it’s incredibly versatile; you can switch up the veggies based on what you have on hand or what’s in season. Second, the balsamic vinegar adds a rich tanginess that pairs beautifully with the sweetness of honey and the umami of Worcestershire sauce. Finally, it’s a one-pan meal, making cleanup a breeze—a win-win for busy weeknights!

What You’ll Gather

• 1/4 cup balsamic vinegar: The star of the show, providing a rich and tangy flavor.
• 1 1/2 teaspoons Worcestershire sauce: Adds depth and umami to the marinade.
• 1 1/2 teaspoons soy sauce or liquid aminos: A savory note that enhances the dish.
• 1 1/2 teaspoons honey: Balances the acidity of the balsamic vinegar with a touch of sweetness.
• 1/4 teaspoon red pepper flakes: A hint of heat to liven things up.
• 1 tablespoon olive oil: For sautéing and adding healthy fats.
• 6 chicken thighs, bone-in, skin on: Juicy and flavorful, perfect for roasting.
• 2 medium zucchini, cut into spears: Adds freshness and crunch.
• 4 medium whole carrots: Sweet and hearty, they roast beautifully.
• 4 ounces whole mushrooms: Earthy flavors that complement the other ingredients.
• 2 cloves garlic, chopped: Aromatic and flavorful, enhancing the overall dish.
• Salt and pepper, to taste: Essential seasonings for bringing all the flavors together.

What’s in the Gear List

• Large baking dish or sheet pan: Perfect for roasting the chicken and veggies together.
• Mixing bowl: For combining the marinade ingredients.
• Sharp knife and cutting board: For prepping the vegetables and chicken.
• Meat thermometer: Ensures the chicken is cooked to perfection.

The Method for Balsamic Chicken and Vegetables Recipe

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). This high temperature will help the chicken skin crisp up while keeping the meat juicy.

Step 2: Whisk the Marinade

In a mixing bowl, combine the balsamic vinegar, Worcestershire sauce, soy sauce (or liquid aminos), honey, and red pepper flakes. Whisk until well blended.

Step 3: Marinate the Chicken

Place the chicken thighs in a large baking dish. Pour half of the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 15 minutes while you prepare the vegetables.

Step 4: Prepare the Vegetables

While the chicken is marinating, wash and cut the zucchini into spears, peel the carrots (if desired), and leave them whole or cut them in half lengthwise for quicker cooking. Clean the mushrooms and set aside.

Step 5: Arrange Chicken and Vegetables

After marinating, remove the chicken from the dish and place it skin-side up. Add the prepared zucchini, carrots, and mushrooms around the chicken. Drizzle with the olive oil and sprinkle with salt and pepper to taste.

Step 6: Bake to Perfection

Drizzle the remaining marinade over the chicken and vegetables. Bake in the preheated oven for about 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Step 7: Serve and Enjoy

Once done, remove from the oven and let it rest for a few minutes. Serve the chicken alongside the roasted vegetables, drizzled with any pan juices for added flavor.

Holiday-Friendly Variations

• Add sweet potatoes for a seasonal twist.
• Substitute asparagus in spring for a fresh and vibrant addition.
• Incorporate bell peppers for a pop of color and sweetness.
• Top with fresh herbs like thyme or rosemary for added aroma.

Notes from the Test Kitchen

This Balsamic Chicken and Vegetables Recipe is quite forgiving. Feel free to adjust the amount of honey for your desired sweetness, or swap out the vegetables based on your family’s favorites. The key is to keep the proportions of the marinade consistent for the best flavor.

• Make sure to pat the chicken dry before marinating to get that crispy skin.
• For an extra layer of flavor, consider searing the chicken skin-side down in a skillet before baking.
• If you prefer a thicker sauce, reserve some marinade and reduce it on the stovetop after the chicken is done.

Storage & Reheat Guide

This dish is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out.

• For longer storage, freeze the cooked chicken and vegetables for up to 3 months.
• Thaw overnight in the fridge before reheating.

Balsamic Chicken and Vegetables Recipe Q&A

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work well! Just reduce the cooking time by 10-15 minutes since they cook faster than bone-in thighs.

Can I make this recipe in a slow cooker?

Absolutely! Combine all ingredients in a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. The chicken will be super tender!

What can I serve with this dish?

This Balsamic Chicken and Vegetables Recipe pairs wonderfully with quinoa, rice, or even a simple green salad for a complete meal.

Can I use different vegetables?

Definitely! Feel free to swap in your favorite veggies, such as bell peppers, broccoli, or green beans, depending on your preferences.

Bring It Home

This Balsamic Chicken and Vegetables Recipe is not only a feast for the taste buds but also a celebration of simplicity and wholesome ingredients. With tender chicken thighs and a colorful array of vegetables, this dish is perfect for any occasion—from busy weeknights to special gatherings.

So gather your ingredients, follow the simple steps, and enjoy a meal that’s sure to impress everyone at the table. You’ll find yourself making this recipe again and again, and your family will thank you for it!

Balsamic Chicken and Vegetables Recipe

This Balsamic Chicken and Vegetables Recipe is a flavor-packed one-pan wonder!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup balsamic vinegar the star of the show, providing rich flavor.
• 1 1/2 teaspoons Worcestershire sauce adds depth and umami.
• 1 1/2 teaspoons soy sauce or liquid aminos a savory note.
• 1 1/2 teaspoons honey balances the acidity with sweetness.
• 1/4 teaspoon red pepper flakes adds a hint of heat.
• 1 tablespoon olive oil for sautéing.
• 6 pieces chicken thighs bone-in, skin on.
• 2 medium zucchini cut into spears.
• 4 medium whole carrots roast beautifully.
• 4 ounces whole mushrooms earthy flavors.
• 2 cloves garlic chopped.
• Salt and pepper to taste.

Equipment

• Large baking dish or sheet pan
• Mixing bowl
• Sharp knife and cutting board
• Meat thermometer

Method

 

1. Preheat your oven to 400°F (200°C) to help the chicken skin crisp and keep the meat juicy.
2. In a mixing bowl, combine the balsamic vinegar, Worcestershire sauce, soy sauce, honey, and red pepper flakes. Whisk until blended.
3. Place the chicken thighs in a baking dish. Pour half the marinade over the chicken, ensuring each piece is well coated. Let it marinate for at least 15 minutes.
4. While the chicken marinates, wash and cut the zucchini into spears, peel the carrots, and clean the mushrooms.
5. Remove the chicken from the dish and place it skin-side up. Add the zucchini, carrots, and mushrooms around the chicken. Drizzle with olive oil and sprinkle with salt and pepper.
6. Drizzle the remaining marinade over the chicken and vegetables. Bake for 35-45 minutes until the chicken is cooked to 165°F (75°C) and the vegetables are tender.
7. Remove from the oven and let it rest for a few minutes. Serve the chicken with roasted vegetables, drizzled with pan juices.

Notes

• Pat the chicken dry before marinating for crispy skin.
• Sear the chicken skin-side down in a skillet before baking for extra flavor.
• Reserve some marinade and reduce it for a thicker sauce.