One Pan Balsamic Chicken with Roasted Vegetables

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Easy One Pan Balsamic Chicken with Roasted Vegetables – easy to prep, minutes to bake, and delicious to eat!

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

Easy One Pan Balsamic Chicken with Roasted Vegetables – a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

Lately, I’ve been looking through a lot of my old recipes. As in, recipes I posted back in 2013 or 2014 which were popular back in the day. Then I’m bringing them back to life with new updated photos and putting them back in front of you!

This One Pan Balsamic Baked Chicken is one of those dishes! Back in 2013 this recipe blew up for me on social media, and I was small then. It was consistently one of the top “repins” from my site.

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

But let’s be honest.

The photos were horrible, I couldn’t even tell what it was!!

I started my blog in 2013. So I was just learning how to work with my camera and how to focus; more less how to stage a shot. I’m hoping a facelift to this recipe will give it some much deserved attention. Because this recipe really is a winner. The flavors are on point, it is super easy to make and the clean up only consists of one pan.

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

You can’t get any easier than that folks!

This recipe has been a favorite of mine for a while. I’m kinda obsessed with anything that contains balsamic vinegar and the chicken thighs in this dish are marinaded in sweet balsamic goodness for maximum impact!

The skin on the chicken starts to crisp up in the oven as the balsamic caramelizes, which in my opinion is the best bite! While this dish is baking it fills your house with all the smells. I guarantee your family will be asking you when dinner will be done because they’ll be smelling it for 1 hour!

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

If I’m being honest I haven’t made this recipe in a while. After all, I’m usually making “new” recipes so I rarely repeat old ones. But when I decided to rephotograph it, I realized that some of the comments about the marinade were accurate. So while my goal was to give the photos a facelift the recipe actually got a facelift too!

All the same flavors are there, I just decreased the oil and vinegar quantities a bit so you weren’t having a little chicken with your SAUCE! 🙂

One Pan Balsamic Chicken w/ Veggies, a healthy paleo & gluten free recipe your family will love Click To Tweet

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

This recipe can easily be prepped ahead of time, so all you need to do the night of is throw everything in the pan and bake.

It’s a great healthy meal option that boasts of 30 grams of protein per serving and finishes off at 410 calories.

If you’d like to substitute the thighs with chicken breasts you can definitely do that. I just like the thighs in this recipe because they have more flavor! If you choose to do the breasts the bake time would decrease. Either way, you need to make this recipe! It’s loaded with flavor, nutrients and so easy to clean up!

Bon Appetit friends!

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

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One Pan Balsamic Chicken with Roasted Vegetables

  • Author: Krista
  • Prep Time: 40 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 55 mins
  • Yield: 4
  • Category: Paleo, Poultry, Gluten-free, Easy Dinner Recipes

Description

Easy One Pan Balsamic Chicken with Roasted Vegetables – a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!


Ingredients

  • 4 chicken thighs, bone in {skin on optional}
  • 3 carrots, chopped into 2-3″ chunks
  • 1 red pepper, 1″ cubes
  • 1 red onion, halved and quartered
  • 5 red potatoes, halved & quartered {skin on}
  • 1 tablespoon olive oil
  • salt and pepper to season

Balsamic Marinade:

  • 1 tablespoon of stone ground mustard
  • 3 tablespoons of balsamic vineagar
  • 3 tablespoons of olive oil
  • 2 tablespoons of fresh rosemary, chopped
  • 1 garlic clove, minced
  • salt & pepper to taste

Instructions

  1. In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil.
  2. Place bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.
  3. Preheat oven to 375º
  4. Place all red onion, potatoes, red pepper, and carrots in 13×9″ baking dish. Drizzle 1 tablespoon of olive oil, salt and pepper over veggies. Give them a quick toss. Place chicken thighs on top of vegetables and pour the remaining marinade over entire dish.
  5. Place in oven for 1 hour and 15 minutes, until chicken is done and vegetables are soft. Remove from oven and serve!

Nutrition

  • Serving Size: 1 thigh + vegetables
  • Calories: 410
  • Sugar: 7 g
  • Sodium: 427 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 119 mg

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

Want More Healthy Chicken Dishes?

One Pan Southwestern Chicken & Rice

Skillet Garlic Parmesan Chicken Thighs

Creamy Sun Dried Tomato Chicken

Easy One Pan Balsamic Chicken with Roasted Vegetables - a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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159 Responses
    1. Thanks Deanna, was most definitely amazing! I am a fan of balsamic and mustard too, but I guess you guessed that already. 🙂 Thanks for stopping by and I hope you have a great Friday!

  1. Dear Krista,
    I found your blog through the Best Of The Weekend Link Up and I am super duper glad that I did! I have a incredibly picky husband and I showed him this recipe and he is licking his lips to try it!!! Can’t wait to cook it for him this week, I am going to have a browse through your other recipes to see if I can find some more husband approved meals to cook for the week.
    Thanks for providing such a delicious looking recipe.
    Love Gi
    xx

    1. Hey Georgia, so glad you found me! 🙂 Super excited to have you and hope you can find some yummy recipes. If you need a recipe for something in particular let me know, I love helping out my readers! You’ll have to let me know how the balsamic chicken dish turns out! 🙂 Thanks for stopping by!

  2. Kathy

    Oh my gosh! This was wonderful. Our thighs were on the small side so the chicken was done before the vegetables, so next time either bigger thighs or smaller vegs. There are only two of us so we ate this two nights in a row and loved it both nights.

    1. Yeah! So excited, glad that it turned out great! I think you are right,maybe bigger thighs of smaller veggies will do the trick! Thanks so much for letting me know, I always LOVE hearing that people are making my recipes! 🙂

    1. Great idea Freya. Its definitely a good alternative if you don’t like turkey. As far as suggestions you can still do the same marinade process. I would just cook it the same amount of time and then use a meat thermameter to make sure the chicken is 165 degrees. {doneness temp for chicken breast} 🙂 Let me know if you have any more questions, I’d be happy to help!

    1. Awesome! So glad you found it Maria. You will absolutely love it with the higher quality balsamic, I actually need to go and buy some more tomorrow! 🙂 I hope you and the family enjoy it!

      Thanks for stopping by, I hope you have a great start to your week.

  3. We don’t use potatoes anymore…diet choice. Can we double the onion, carrots, and peppers? Or do you have other options? (I know people often use turnip, but I don’t cook enough to know if that would work). Thanks!
    Claire

    1. Hey Claire! You can absolutely double the onions, carrots, and peppers, and even add parsnips, and fresh green beans. 🙂 I’ve never used turnips before to be honest, so I can’t honestly recommend it. Hope it turns out Claire, let me know if you have any other questions!

    1. Um.. yeah! Totally my favorite part! One dish meal..yes please! Thanks for stopping by Sarah, hope you have a great rest of the week. {yeah for the weekend almost being here!}

  4. Hi! I came over from SITS. This recipe looks delicious! I am exciting to be introduced to your blog and find food that will taste amazing and be healthy! I’ll pin this and start following you!

    Best of luck with your blog:)
    Debbie

    1. Hey Debbie! So glad to have you, thank you so much for stopping over on my SITS day and the follow. Hope you are able to find lots of yummy and healthy recipes here! Have a great rest of the week and good luck with you blog as well girl!

    1. Hey Jean, Balsamic Vinegar does contain natural sugars. It is made by fermenting down the grapes. There are usually 2-3 grams per tablespoon. But again, they are natural, not added. Hope that helps. 🙂 Let me know if you have any questions and how it turns out if you make it! 🙂 Thanks for stopping by!

  5. I made something really close for my whole roast New Year. But I love the look of yours and will bookmark for trial later. Thanks a lot for sharing and congrats on your feature on SITS. Enjoy!

    1. Oh.. then I bet you had a happy crowd on New Years because this dish rocks! 🙂 Thanks for bookmarking and stopping by to give some bloggy love on my SITS day. Too sweet Ugochi! 🙂

    1. Awesome! You’ll have to let me know how it turns out Kimberly! Thanks so much for stopping by and sharing the bloggy love! Hope you have a great rest of the day!

  6. Happy SITS day! My mouth is watering! I think this might be the recipe to convince my husband that balsamic isn’t bad. There IS more to it then just dressing. I am always looking for new healthy recipes so I am glad I found you!

    1. OH… it will be. Especially if you have a good balsamic. The balsamic marinade in this is definitely to star! Can’t believe he doesn’t like it! Thats crazy!

      So glad you found me too Mary! Happy to have you as a new follower! Hope you have a wonderful rest of the week!

    1. Too funny, I had someone else say that. Guess its getting around. 🙂 Thanks so much for stopping by Beth and for the bloggy comment love! Have a great rest of the weekend!

    1. Oh wow Andrea! Thanks so much, that is just a HUGE compliment. Thank you so much for stopping by girl, hope you have a great rest of the week. 🙂

      P.S. Way to go hubbie on being a personal chef! I bet you have AMAZING meals each night!!

    1. Yeah for fancy “gourmet” meals that impress the fiance! 🙂 So glad to hear it Stefanie, thanks so much for passing on the feedback, I always love hearing how things turn out for people.

  7. Daniel

    I was looking forward to this recipe but was a bit disappointed by the resulting overabundance of oil (and balsamic) in the bottom of the pan after cooking. The vegetables were drenched in the marinade and were a bit oily. I will admit that I used boneless chicken thighs and didn’t use a red pepper but those were my only variations from the recipe so I don’t think that would make too much of a difference. If making again I would probably use half as much of both olive oil and balsamic as stated in the recipe. The flavors were good though. Just wanted to provide a hopefully helpful critique.

    1. OH… I’m sorry to hear that Daniel. If it was too oily for you then yes I would definitely recommend using half the amount next time, the flavor will still be there.

      Typically when you use a bone in meat the bone will help thicken the sauce, so mine turned out a little thicker and not as oily as yours. More like a gravy 🙂

      Thank you so much for the feedback, always appreciate hearing how things turn out. (good or bad)

  8. Shelley

    Krista, I found you by way of your Caprese Flatbread recipe & then was linked to this recipe! This is the first time I’ve done feedback for a recipe. I cooked the Mustard Balsamic Ckn w/roasted vegetables tonight & had to made a few changes so thought I’d share so that others aren’t afraid to change it up as they need to. I will say first it came out great ! I was out of stone ground mustard so substituted with Spicy Brown Mustard, & I had chosen boneless skinless thighs in an effort to go healthier without the skin & I didn’t miss it , it was still delicious – (afterwards I did see Daniel’s comment about his being a little oily & I didn’t realize that the bone in would have helped to thicken the sauce) – I found the oil a little extra as well so will adjust next time. I am not a fan of red onions & so used pearl onions. Also with the potatoes I used a mixture of red, small golden & sweet potatoes. Lastly I also added button mushrooms in since we love mushrooms. While it was cooking I made a pot of quinoa and once the chicken/veggies were done I served them over the quinoa. The dish was delicious and offers everyone the chance to add in their favorite vegetables! Thank you !!

    1. Awesome Shelley!!!

      I love all the changes you made. That is what I love about this dish, it super versatile so you can change up whatever you want. You definitely did some AMAZING changes too. Love the mushroom addition, we are big mushroom eaters over here and the pearl onions addition sounds yummy too. Gonna have to try this next time I make it. 🙂 Thanks Shelley, you made my day!

  9. Roxanne

    I’ve made this from your site once before and it was a great hit with my family of 6. Now I am making it for my parents who are coming in from out of town, as I want to impress them 😉 Now, I have restrictions on my time when they are here (kids hockey, birthday party, etc) so would I be able to marinade the chicken the day before? Save a little time the day of that way? Or would that be too long to marinade? Thanks for any feed back.

    1. Absolutely in fact it might pack more of punch flavorwise. The longer something marinades the more time it has to sink in. I would just put everything a large ziplock and let all those flavors soak up, plus its easy cleanup.

      Yeah… I hope your fam loves it! Thanks Roxanne!

  10. Desirai

    Hi,

    Thank you for this amazing and delicious recipe! I can’t wait to make this again! It was a hit with my daughter and will be making it for my husband when he gets home from on the road! Nice to try something new and be inspired by someone else’s creation!

    Thank you again!

    1. Hey Desirai! Thank you so much! Love that you and your daughter enjoyed the dish, can’t wait to hear what the hubbie thinks! 🙂 Thank you so much for the sweet comment, made my day!

  11. Kari

    This looks amazing, but I am not a fan of chicken on the bone or dark meat. Do you think this would work with boneless skinless chicken breasts, or would they get too dried out?

  12. Monique

    I can’t wait to make this for dinner this week! I love being able to whip something up (like a marinade) with things I already have in my fridge and pantry. Looks amazing!

      1. Monique

        Made this tonight and it was amazing! I made a few swaps: Yukon gold potatoes instead of red, baby carrots instead of chopping regular ones, and boneless breasts instead of thighs. This recipe is a keeper! Thanks for sharing!

        1. great swaps.. I need to try it with the boneless. I’m more a boneless girl myself but my hubbie likes the thighs. 🙂 SO glad you liked it Monique.. totally made my day girl!

  13. Judy Goldin

    Well I was going to the shop to buy chicken but I got as far as outside my building, foot twisted and ban I was on the ground with a very badly twisted/sprained foot. This is how I’m introducing myself.
    Ok. I don’t like rosemary. The thigh has no meat on for me and the top looked burnt in the picture. Please tell me I’m wrong.
    It’s a pleasure to meet you from sunny Israel.

    1. oh… i’m sorry Judy no fun with a sprained foot! Ouch! Hopefully you are doing better… heal up girl!

      On the food front, if you don’t like rosemary I would omit it or sub it for basil or oregano. 🙂 I can understand less meat with the thighs, so I would sub it out and use chicken breast which has more meat. I would cook it for the same amount of time or a little longer, basically until the chicken temp is 165F.

      PS so excited your from Israel, would love to visit there sometime!

  14. Karen

    Just made this and wanted to provide my feedback — which, believe me, I never do! But, I have been searching for recipes like this that can be made in advance, are worthy of serving company or can be given to friends and family during times of need. I was so hoping I could rave about his one. I thought the veggies were really good but next time, I will probably season the chicken really well before putting in the marinade because it was hard to judge how much salt and pepper to add. I also thought the final result was really oily. I didn’t like how the oil pooled in the center of the plate. I might try cutting the oil in half and maybe toss the veggies in a little olive oil so they don’t dry out as a result of reducing the amount in the marinade. It was tasty but, I too, might try it with chicken breasts which I prefer.

    1. Thanks Karen! Glad you liked the flavor! Hope the changes you make bring you to what your looking for! Thats is what I love about cooking, you can change things to your preference. 🙂 So glad you gave me feedback, definitely appreciate hearing peoples results!

  15. Kim

    Hi. I just discovered your website and I made this divine dish for dinner this evening. OMG…We loved it!!! I used 6 thighs so we would have leftovers. I always prepare chicken breasts but your recipe enticed me to venture to the dark side. Everything was perfect. I am usually not a fan of Red peppers but added them anyway. Soooo glad I did. They were the best part of the veggie blend. I have NEVER posted a comment on a recipe website before but wanted to acknowledge your efforts. Thanks!!! Excited to try some of your other recipes. All the Best!!!

    1. OH.. Yah!!!! So glad to hear it Kim! Dark meat gets such a bad rap, it only has like 26 more calories than chicken breasts and SOOOOO much more flavor! Red Peppers are totally my favorite veggie to roast, all the natural sweetness comes out and it just rocks!

      So glad that you loved this dish girl AND that you left a comment. Always love hearing this kind of stuff.. makes my day!

  16. michelle

    I made this in the crockpot. Let it cook on low for eight hours (skin on) and it was delicious! The chicken all got eaten and I saved the leftover vegetables for dinner the next night.

  17. Desiree Arpin

    Hi again! I just love this recipe. I have made it so many times. I’ve commented before. I just have a issue. I hope you can shed some light on. Do you use your broiler at all? I can never get my skin to look as scrumptious as yours. It’s delicious either way. My “sauce” is also so watery. Do you have any ideas? I just feel like I’m not getting it right. Thanks.

    1. Hey Desiree, glad to hear this is a repeat in your house. I do not use a broiler, on the skin, I just make sure to place the chicken on top of the vegetables so that they get the crispy top. But I’m sure if you wanted to pop it under the broiler for a couple minutes that would do the trick as well. I have made this recipe again and I actually recommend reducing the oil by half so that the sauce is thicker and not as watery! Hope that helps girl! Have a wonderful holiday!

  18. Deborah Hughes

    I was looking for a meal-in-one dish for a family reunion of 45 people. We did a taste test of this dish first and loved it. So, we served it for the family reunion and it was wonderful. We cut down the oil by ½ though the second time around because we felt it was too oily. It turned out even better with less oil but maybe it was because we were making large batches of it. Thank you for this wonderful recipe. I am getting ready to make it again for a Christmas party at our home.

    1. totally agree with you, the next time I made it I cut it down by half as well. I might change the recipe to show that as well. 🙂 So excited that you loved this recipe Deborah, made my weekend!

  19. Nicole

    This looks so amazing! I live in an area that fresh herbs are super expensive so can I use some chopped dried rosemary? Would I use more or less than the recipe calls for? And also I see in another comment that you are recommending less oil but was not sure if you updated the above recipe or if I should use half of what is listed above. Can’t wait to try this soon 😀

    1. absolutely you can use dried rosemary! I would just use a little less because dried is stronger than fresh. 🙂 And yes I did update the recipe above to have less oil so you should be good to go! 🙂

  20. RINA

    I made this last night for dinner and my family loved it. however, I followed the directions exactly (it wasn’t that hard which is great!) and my vegetables didn’t come out looking like yours and there was a bunch of liquid at the bottom of my pan (clear liquid, not the color of the marinade). not sure what I did wrong but I was so looking forward to the vegetables in the photo. I did double the amount of the chicken so I doubled the amount of the marinade to compensate. any light you might be able to shed on it would be great. it was still really good.

    1. Hmmm… if you doubled the amount of chicken the juices coming out of the chicken might have added to the liquid in the bottom of the pan and might have crowded the veggies to not cook all the way through. Maybe next time if you’re going double the chicken add some it to a separate pan so that there is more room for things to cook. 🙂 Glad you liked the end product regardless! The taste is what counts anyways. hehe!

  21. M.

    Easy recipe! Which is great for someone like me who recently started cooking. I made this for dinner tonight. I added larger pieces of rosemary and whole garlic cloves to the pan. Everything smelled amazing while cooking – my boyfriend and I couldn’t wait to eat! It was a very good meal. The chicken blackened perfectly and was so moist. Looking forward to more recipes! Just favourited this blog! 🙂

    1. Hurray! Easy and delicious is the way to go for sure! So glad to hear that you and your boyfriend enjoyed this recipe and can’t wait to hear the next one you try!

  22. Renee

    I made this with boneless, skinless chicken breasts and it is now in regular rotation for dinner at my house. It’s so delicious and easy to prepare the day before! Timing is a bit different with the kind of meat (I start the veggies roasting and then put the chicken in later), but it is soooo good. I totally impressed my family with this when they came to dinner and even got my sister’s picky kids to eat veggies!

  23. Kym

    Has anyone ever tried this in a pressure cooker / instant pot? I work full time so this wouldn’t work on a week night for dinner, but I love it sooooo much.

  24. Mel D.

    Can I use turkey thighs instead with this recipe? I happen to have a few that I don’t quite know what to do with, hahah. Would the different flavor throw off the dish???

  25. Janae O'Bryant

    I made it with baby carrots, red onions, and big chunks of broccoli. It. Was. Awesome. My thighs were done right at the 1hr mark, but i did use my Le Cruset cast iron, so that might have made a difference.

  26. ashley

    My family LOVED this recipe! I added some small brussel sprouts and pan fried the chicken for a few minutes before I put it in the oven. The skin turned out perfectly crispy and the flavor was amazing! This recipe is a keeper!!! Thank you so much! It was so nice that my kids were excited to eat this meal! 😉

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