One-Pan Balsamic Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken thighs roasted with a tangy balsamic glaze alongside colorful seasonal vegetables for a simple, flavorful dinner. This Mediterranean-inspired meal-prep recipe, ready in about 55 minutes, pairs bone-in chicken thighs, balsamic vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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
• 2 tbsp honey
• 4, minced garlic cloves
• 3 medium, peeled and cut into 1-inch pieces carrots
• 1 large, cut into 1-inch chunks red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp honey, and 4 minced garlic cloves until smooth and fragrant.
2. Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet. Toss 3 peeled and chopped carrots, 1 large cut red bell pepper, and 2 sliced zucchinis with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread vegetables around the chicken evenly.
3. Step 3: Brush the balsamic glaze over the chicken and vegetables. Roast for 35-40 minutes, basting with remaining glaze halfway through, until the chicken skin is caramelized and internal temperature reaches 165°F, and vegetables are tender with edges slightly charred.