Okay, friends, let’s talk dinner! Are you like me, always scrambling for something quick, easy, *and* healthy during the week? Trust me, I get it! That’s why I’m SO excited to share my go-to recipe: Balsamic Baked Chicken and Vegetables. It’s a total lifesaver! This isn’t just *any* baked chicken, it’s the kind that makes you feel good from the inside out. Seriously, it’s one-pan magic! I’ve been making this Balsamic Baked Chicken and Vegetables for my family for years, tweaking it until it’s absolutely perfect – juicy chicken, tender veggies, and the most amazing balsamic glaze. You’ve GOT to try it!

Why You’ll Love This Balsamic Baked Chicken and Vegetables Recipe

Quick and Easy Weeknight Meal

Seriously, who has time to slave away in the kitchen all night? Not me! This Balsamic Baked Chicken and Vegetables is ready in under two hours, most of which is hands-off baking time. Just chop, toss, and bake – it’s THAT easy!

Flavorful and Healthy

Okay, boring healthy food? Not here! The balsamic marinade gives everything this amazing tangy-sweet flavor. Plus, you’re loading up on veggies and lean protein. It’s a win-win!

One-Pan Cleanup

My *favorite* part? Only one pan to wash! Hallelujah! Seriously, dump everything on a baking sheet, and you’re done. No mountains of dishes after dinner? Yes, please!

Gluten-Free and Customizable

Got dietary restrictions? No problem! This recipe is naturally gluten-free, and you can easily swap out veggies based on what you have on hand. Broccoli? Zucchini? Go for it!

Balsamic Baked Chicken and Vegetables Ingredients

Alright, let’s gather our goodies! The key to this Balsamic Baked Chicken and Vegetables is using fresh, simple ingredients. Don’t skimp – it makes ALL the difference! Here’s what you’ll need. Don’t worry, it’s mostly stuff you probably already have!

Chicken

You’ll want 4 chicken thighs, bone-in, skin on… or off, totally up to you! I usually go for bone-in because it stays juicier, but skinless works great too if you’re watching calories.

Vegetables

Gotta load up on those veggies! Grab 3 carrots, and chop them into 2 to 3 inch chunks – rustic is good, no need to be perfect. Then, 1 red pepper, cut into 1 inch cubes, 1 red onion, halved and then quartered, and 5 red potatoes, halved or quartered depending on their size. Leave the skins on the potatoes – more nutrients, and less work!

Balsamic Marinade

This is where the magic happens! You’ll need 1 tablespoon of stone ground mustard (trust me on this one!), 3 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, 2 tablespoons of fresh rosemary, chopped (dried works in a pinch, but fresh is *so* much better), 1 garlic clove, minced, and of course, salt and pepper to taste.

Balsamic Baked Chicken and Vegetables - detail 1

How to Prepare Balsamic Baked Chicken and Vegetables

Okay, let’s get cooking! Don’t worry, it’s easier than it sounds. Just follow these steps, and you’ll have a delicious Balsamic Baked Chicken and Vegetables dinner on the table in no time!

Marinating the Chicken

First, grab a big bowl and whisk together that stone ground mustard, minced garlic, rosemary, balsamic vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking – this helps it all come together. Next, plop those chicken thighs into the bowl and toss them around until they’re totally coated in that yummy marinade. Now, this is important: let it sit for at least 30 minutes. The longer, the better, so if you have time, you could even marinate it in the fridge for a few hours! Just makes it extra flavorful!

Preparing the Vegetables

While the chicken’s getting its flavor on, let’s prep the veggies. Just toss those chopped carrots, red pepper, red onion, and potatoes into your 13×9 inch baking dish. Drizzle with a tablespoon of olive oil, and sprinkle with salt and pepper. Give everything a good toss so the veggies are evenly coated.

Baking Instructions

Alright, preheat your oven to 375 degrees Fahrenheit. Now, arrange the marinated chicken thighs on top of the vegetables in the baking dish. Pour any remaining marinade from the bowl over the chicken and veggies – don’t let that goodness go to waste! Pop the dish into the oven and bake uncovered for 1 hour and 15 minutes.

Balsamic Baked Chicken and Vegetables - detail 2

Checking for Doneness

Time to check if it’s ready! You want the chicken to be cooked through (no pink inside!) and the vegetables to be nice and soft. If you want extra crispy chicken skin, you can broil it for the last few minutes – just keep a close eye on it so it doesn’t burn! Let it cool for a few minutes before serving – and then, dig in!

Tips for the Best Balsamic Baked Chicken and Vegetables

Want to take your Balsamic Baked Chicken and Vegetables from good to AMAZING? Here are a few little tricks I’ve learned over the years. Trust me, they make a difference!

Don’t Overcrowd the Pan

This is a biggie! If you cram everything into the pan, the veggies will steam instead of roast. Give everything some breathing room so it can get nice and caramelized. If needed, use two pans!

Use Fresh Herbs

Seriously, ditch the dried stuff if you can. Fresh rosemary makes ALL the difference in this recipe. The aroma alone is worth it! Plus, fresh herbs just have a brighter, more vibrant flavor.

Adjust Balsamic Vinegar to Taste

Balsamic vinegar can be a little intense, so feel free to adjust the amount to your liking. Some people like it super tangy, others prefer it a bit sweeter. Taste as you go and find your perfect balance!

Ingredient Notes and Substitutions for Balsamic Baked Chicken and Vegetables

Okay, so maybe you’re missing an ingredient or two? No sweat! This Balsamic Baked Chicken and Vegetables recipe is super flexible. Here are a few easy swaps you can make – no one will ever know!

Chicken Substitutions

Don’t have chicken thighs? No problem! Chicken breasts or drumsticks work great too. Just remember that chicken breasts will cook faster, so keep an eye on them and adjust the baking time accordingly. You don’t want them to dry out!

Vegetable Variations

Feel free to mix and match your veggies! Zucchini, bell peppers (any color!), or even broccoli would be delicious in this dish. Just chop them into similar sizes so they cook evenly with the other veggies. Get creative!

Balsamic Vinegar Alternatives

Oops, ran out of balsamic vinegar? Don’t panic! Red wine vinegar or apple cider vinegar can work in a pinch. They’ll give a slightly different flavor, but still delicious. Maybe add a tiny bit of honey or maple syrup to mimic the balsamic’s sweetness.

Serving Suggestions for Balsamic Baked Chicken and Vegetables

Alright, your Balsamic Baked Chicken and Vegetables is ready… but what do you serve with it? Don’t worry, I’ve got you covered! Here are a few of my favorite sides that pair perfectly with this dish.

Side Salad

Keep it simple with a fresh green salad! A light vinaigrette dressing is perfect – it won’t overpower the balsamic flavor of the chicken and veggies.

Crusty Bread

Oh man, you HAVE to have some crusty bread to soak up all that delicious balsamic sauce! Seriously, don’t skip this one. It’s the perfect complement to the meal.

Quinoa or Rice

Want something a little more substantial? Serve your Balsamic Baked Chicken and Vegetables over a bed of fluffy quinoa or rice. It’s a great way to soak up all the yummy juices and make it a complete meal!

Storing and Reheating Balsamic Baked Chicken and Vegetables

Okay, so you’ve got leftovers? Lucky you! This Balsamic Baked Chicken and Vegetables is just as good (maybe even better!) the next day. Here’s how to keep it fresh and reheat it like a pro.

Storing Leftovers

Easy peasy! Just pop the leftover chicken and veggies into an airtight container and stash it in the fridge. It’ll keep for about 3-4 days, so you’ve got a few days to enjoy it!

Reheating Instructions

My favorite way to reheat this is in the oven – it keeps everything from getting soggy. Just preheat to 350°F, spread the chicken and veggies on a baking sheet, and heat until warmed through, about 15-20 minutes. If you’re in a hurry, the microwave works too! Just heat in short bursts so you don’t dry it out!

Balsamic Baked Chicken and Vegetables FAQs

Got questions about my Balsamic Baked Chicken and Vegetables? I bet you do! Here are some of the most common things people ask me… and my answers, of course!

Can I use frozen vegetables?

Okay, confession time: sometimes I’m lazy, too! Yes, you *can* use frozen veggies in this recipe, but fresh is always better. If you go the frozen route, just thaw them a bit first and pat them dry. They tend to release a lot of water, which can make your Balsamic Baked Chicken and Vegetables a little soggy.

How long does the Balsamic Baked Chicken and Vegetables last in the refrigerator?

Good news! This Balsamic Baked Chicken and Vegetables keeps really well. You can store leftovers in an airtight container in the fridge for up to 3-4 days. It’s perfect for meal prepping or a quick and easy lunch!

Can I prepare this Balsamic Baked Chicken and Vegetables dish ahead of time?

Absolutely! You can totally prep this ahead of time. I often marinate the chicken overnight – it makes it even more flavorful! You can also chop the veggies in advance. Just store them separately in the fridge until you’re ready to bake. Weeknight dinner win!

Can I use different cuts of chicken for this Balsamic Baked Chicken and Vegetables recipe?

Yep! While I love chicken thighs because they stay so juicy, you can definitely use chicken breasts or drumsticks. Just keep in mind that chicken breasts cook faster, so you’ll want to reduce the baking time to avoid drying them out. Drumsticks might take a bit longer, so check them for doneness!

Nutritional Information for Balsamic Baked Chicken and Vegetables

Okay, quick note: This is just an estimate! Nutrition info can vary based on brands and how big your servings are, so take it with a grain of salt, okay?

Enjoyed this Balsamic Baked Chicken and Vegetables Recipe?

Yay! I’m so glad you tried it! Now, pretty please, do me a favor? Leave a comment below and tell me what you think! And don’t forget to share this recipe with your friends! They’ll thank you, I promise!