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Homemade Balsamic Chicken and Vegetables Recipe photo

Balsamic Chicken and Vegetables Recipe

This Balsamic Chicken and Vegetables Recipe is a flavor-packed one-pan wonder!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.