Go Back
- 4 boneless, skinless chicken thighs - 2 cups cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper (any color), chopped - 1 red onion, cut into wedges - 4 cloves garlic, minced - 1/4 cup balsamic vinegar - 3 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish The heart of this dish is the chicken thighs. They stay juicy and tender during cooking. The vegetables add color and crunch. Cherry tomatoes burst with flavor, while zucchini and bell pepper bring a nice texture. A red onion adds sweet notes. The garlic and balsamic vinegar unite everything with a tangy punch. - Additional herbs - Spices You can customize this dish easily. If you love herbs, add some thyme or rosemary. A pinch of red pepper flakes can spice things up. Feel free to experiment! Use what you have on hand to make it your own. - Fresh herbs - Cheese options To finish your dish, top it with fresh basil leaves. They add a bright flavor. You might also sprinkle some Parmesan cheese for richness. This added touch can elevate your meal, making it even more delicious. For the full recipe, check out the instructions above. Marinating the chicken Start by mixing balsamic vinegar, olive oil, garlic, oregano, salt, and pepper in a bowl. Whisk them together until they blend well. Next, place the chicken thighs in the bowl. Make sure each piece gets a good coating of the marinade. Set the chicken aside. It’s best to let it sit for at least 15 minutes. If you have more time, marinate it longer for even better flavor. Prepping the vegetables While the chicken marinates, it’s time to prep the veggies. Take your cherry tomatoes, zucchini, bell pepper, and red onion. Cut them into the right sizes. Halve the tomatoes, slice the zucchini, chop the bell pepper, and cut the red onion into wedges. Place all the veggies on a large baking sheet. Drizzle a bit of olive oil on them and sprinkle with salt and pepper. Toss everything to coat well. Baking the dish Preheat your oven to 400°F (200°C). This temperature helps cook the chicken and veggies evenly. Once preheated, make space in the center of the baking sheet for the chicken. Place the marinated chicken thighs in that spot. Pour any leftover marinade over the chicken, ensuring it stays moist. Bake the dish for 25 to 30 minutes. Ensuring proper cooking temperature To know when the chicken is done, check the internal temperature. It should reach 165°F (74°C). The veggies will also become tender and flavorful. This step is key to a safe and tasty meal. Plating the dish After baking, take the dish out of the oven. Let it rest for a few minutes. This helps the juices settle. When ready, plate the chicken and veggies together. Make it look nice by arranging them well. Pairing ideas This meal pairs great with rice, quinoa, or a fresh salad. You can also serve it with crusty bread. These sides balance the rich flavors of the chicken and veggies. For a special touch, add fresh basil leaves on top before serving. For the full recipe, check out One Pan Balsamic Chicken and Veggies. Marination time: Marinate the chicken for at least 15 minutes. This helps the flavors soak in. For even better taste, try marinating for up to 2 hours. This extra time makes the chicken juicy and flavorful. Oven settings: Preheat your oven to 400°F (200°C). A hot oven cooks the chicken well and makes the veggies tender. Use an oven thermometer to check the heat. This ensures even cooking. Cooking issues: If the chicken is not cooked through, check its temperature. It should reach 165°F (74°C). If you find it undercooked, put it back in the oven for a few more minutes. Cover it with foil to keep it moist. Flavor enhancements: If you want more flavor, try adding lemon juice to the marinade. Fresh herbs like thyme or rosemary can boost the taste too. A pinch of red pepper flakes adds a nice kick. How to store leftovers: Let the dish cool down first. Store leftovers in an airtight container. They will last in the fridge for 3-4 days. If you want to keep it longer, freeze it for up to 3 months. Best reheating methods: For the best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the chicken juicy. If you're in a hurry, you can use the microwave, but be careful not to overheat it. {{image_2}} You can easily change the protein in this dish. Try using chicken breasts or turkey. For a vegetarian option, use chickpeas or tofu. Each protein brings its own flavor and texture. Seasonal vegetables can also change the dish. In summer, use fresh corn or green beans. In fall, try butternut squash or Brussels sprouts. These swaps keep the dish fresh and exciting. If you want to switch up the dressing, try lemon juice or honey mustard. These add a nice twist to the flavor. You can also use different herbs like thyme or rosemary for a new taste. Adjust the spice level to fit your taste. Add red pepper flakes for heat or leave them out for a milder dish. You can cater the spice to what you enjoy. Serving styles can make your dish pop. Try serving it family-style on a large platter. This invites everyone to dig in and share. For plating techniques, stack the chicken on the veggies for height. Add a drizzle of balsamic glaze on top for shine. Using fresh basil as a garnish adds a nice touch. For the full recipe, check out the One Pan Balsamic Chicken and Veggies section. One serving of One Pan Balsamic Chicken and Veggies has about 350 calories. The chicken thighs provide a good amount of protein. Each serving contains around 30 grams of protein. This protein helps build and repair muscles. The dish also has healthy fats, mainly from olive oil. Each serving has about 15 grams of fat. You also get around 20 grams of carbohydrates from the veggies. These carbs come from fiber-rich sources, making this dish filling and nutritious. This dish is full of health benefits. Chicken thighs are a great source of protein. They supply essential vitamins and minerals. Cherry tomatoes are high in antioxidants. They help boost your immune system. Zucchini and bell peppers add fiber and vitamins. These veggies keep your digestive system healthy. The balsamic vinegar has health benefits too. It can help control blood sugar levels. This meal also offers a good balance of protein, carbs, and fats. Eating a balanced meal can help you feel full and satisfied. This dish is gluten-free. You do not need to worry about gluten with this recipe. If you follow a low-carb diet, you can make some changes. You can use chicken breast instead of thighs. This swap lowers the fat content. You can also cut back on the amount of balsamic vinegar. You can add more veggies to keep it filling while reducing carbs. This recipe is flexible and can fit many diets. Can I use bone-in chicken? Yes, you can use bone-in chicken. It will take longer to cook. Cook until the internal temperature is 165°F (74°C). How do I know when chicken is cooked? Use a meat thermometer. The chicken should reach 165°F (74°C) in the thickest part. The juices should run clear, not pink. Can this recipe be made ahead? Absolutely! You can marinate the chicken and prep the veggies the night before. Store them in the fridge. What’s the best method for reheating? Reheat in the oven for the best texture. Set it to 350°F (175°C) and bake for 15 minutes. Can I use balsamic glaze instead of vinegar? Yes, you can substitute balsamic glaze. It will add a sweeter flavor. Adjust the quantity to taste. What are suitable vegetable alternatives? You can swap in broccoli, carrots, or asparagus. Use any veggies you enjoy or have on hand. In this article, we explored the key ingredients and steps for a delicious chicken dish. You learned how to prepare, cook, and serve it with tasty garnishes. I shared tips for marinating, cooking, and storing leftovers. You also discovered ways to customize the recipe and the nutritional benefits of the ingredients. Embrace these ideas to create a meal that suits your taste. Happy cooking!

One Pan Balsamic Chicken and Veggies

Discover the delightful flavors of One Pan Balsamic Chicken and Veggies! This easy recipe features tender chicken thighs marinated in balsamic vinegar, combined with vibrant veggies for a colorful and nutritious meal. In just 45 minutes, you'll have a hearty dish that's perfect for any weeknight dinner. Click through to explore the full recipe and elevate your cooking game with this delicious one-pan wonder!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

2 cups cherry tomatoes, halved

1 zucchini, sliced

1 bell pepper (any color), chopped

1 red onion, cut into wedges

4 cloves garlic, minced

1/4 cup balsamic vinegar

3 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Whisk until well combined.

      Place the chicken thighs in the bowl and coat them evenly with the marinade. Set aside to marinate for at least 15 minutes (you can marinate longer for more flavor).

        On a large baking sheet, arrange the cherry tomatoes, zucchini, bell pepper, and red onion. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the veggies evenly.

          Make space in the center of the baking sheet and place the marinated chicken thighs there, pouring any leftover marinade over the chicken.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the veggies are tender.

              Remove from the oven and let it rest for a few minutes.

                Serve immediately, garnished with fresh basil leaves.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4