One Pan Balsamic Chicken
This delightful One Pan Balsamic Chicken is an easy, flavorful dish featuring marinated chicken thighs and colorful vegetables, perfect for busy weeknights.
Ingredients
For the Marinade and Chicken
- 4 pieces boneless, skinless chicken thighs Tender and juicy, perfect for marinating.
- 1 cup balsamic vinegar Adds depth and tang.
- 2 tablespoons honey Natural sweetener that enhances the glaze.
- 3 cloves garlic, minced Aromatic and robust flavor.
- 1 teaspoon Italian seasoning Herb blend that adds warmth.
- 1 tablespoon olive oil Richness for cooking.
- to taste Salt and pepper Essential for enhancing flavors.
For the Vegetables
- 1 cup cherry tomatoes, halved Sweet and adds freshness.
- 1 cup bell peppers, sliced Crisp and nutritious.
- 1 cup asparagus, trimmed Tender and vibrant.
Instructions
Preparation
- In a bowl, whisk together the balsamic vinegar, honey, minced garlic, Italian seasoning, olive oil, salt, and pepper until well combined.
- Place the chicken thighs in a large resealable bag or shallow dish, pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag or cover the dish and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Cooking
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, arrange the marinated chicken thighs in the center and surround them with halved cherry tomatoes, sliced bell peppers, and asparagus.
- Pour any remaining marinade over the skillet and place in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender.
- For extra crispness, switch your oven to broil for the last 2-3 minutes, keeping a close eye.
Serving
- Remove the skillet from the oven and let it rest for a few minutes before serving. Serve the chicken thighs with the roasted vegetables and drizzle any remaining sauce from the pan over the top.
Notes
For deeper flavors, consider marinating the chicken overnight using fresh herbs and aromatics. Customize the vegetables as desired with options like zucchini or broccoli.