One-Pan Balsamic Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender chicken thighs roasted with a medley of vegetables, glazed in a tangy balsamic reduction for a simple yet flavorful dinner. This Mediterranean-inspired meal-prep recipe, ready in about 55 minutes, pairs bone-in chicken thighs, balsamic vinegar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1/4 cup balsamic vinegar
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup balsamic vinegar, 3 tbsp olive oil, and 4 minced garlic cloves until combined and fragrant.
2. Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet and season evenly with 1 tsp salt and 1/2 tsp black pepper. Scatter 3 peeled and cut carrots, 1 large red bell pepper cut into pieces, and 1 medium red onion cut into wedges around the chicken.
3. Step 3: Pour the balsamic mixture evenly over the chicken and vegetables, then sprinkle 1 tbsp chopped fresh rosemary over everything. Toss the vegetables gently to coat.
4. Step 4: Roast in the oven for 35-40 minutes, turning the vegetables once halfway through, until the chicken skin is golden and internal temperature reaches 165°F, and vegetables are tender.
5. Step 5: Remove from oven and let rest 5 minutes before serving, spooning the pan juices over the chicken and vegetables.