Ingredients
- Balsamic Vinegar: 1/2 cup. Opt for a good quality balsamic vinegar for the best flavor; it doesn’t need to be the most expensive aged variety, but avoid very cheap, watery ones.
- Olive Oil: 1/4 cup, extra virgin.
- Dijon Mustard: 1 tablespoon. This adds a nice tang and helps emulsify the marinade.
- Honey or Maple Syrup: 1 tablespoon (optional, for a touch more sweetness to balance the vinegar).
- Garlic: 3-4 cloves, minced, or 1.5 teaspoons garlic powder.
- Dried Italian Herbs: 1 tablespoon (or a mix of dried rosemary, thyme, and oregano). If using fresh, use about 3 tablespoons, chopped.
- Salt: 1 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon, or to taste.
For the Chicken:
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 to 2 pounds, cut into 1.5 to 2-inch pieces. Chicken thighs will generally be more tender and forgiving.
For the Vegetables (Choose a colorful mix, about 6-8 cups total):
- Broccoli Florets: 1 large head, cut into medium florets.
- Bell Peppers: 2 medium (any color – red, yellow, orange work well for sweetness and color), cored, seeded, and cut into 1-inch pieces.
- Red Onion: 1 large, cut into 1-inch wedges.
- Zucchini or Yellow Squash: 2 medium, sliced into 1/2-inch thick half-moons or chunks.
- Cherry or Grape Tomatoes: 1 pint (optional, add these in the last 10-15 minutes of roasting as they cook quickly).
- Asparagus: 1 bunch, trimmed and cut into 2-inch pieces (add these in the last 10-15 minutes of cooking).
- Potatoes or Sweet Potatoes: 2 medium, peeled (if desired) and diced into 1-inch cubes. (Note: Potatoes may require a head start in the oven or smaller dicing to cook through at the same rate as other veggies and chicken).
Additional for Vegetables:
- Olive Oil: 1-2 tablespoons (for tossing the vegetables if not using all marinade on them initially).
- Salt & Pepper: To taste, for the vegetables.
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 400°F (200°C).
- Line a large, rimmed baking sheet (or two if necessary to avoid overcrowding) with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the pan, but be aware balsamic glaze can be sticky.
- Prepare the Balsamic Marinade/Glaze:
- In a medium-sized bowl or a large liquid measuring cup, whisk together the balsamic vinegar, 1/4 cup olive oil, Dijon mustard, honey or maple syrup (if using), minced garlic, dried Italian herbs (or fresh), 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined.
- Reserve about 1/4 to 1/3 of this mixture in a separate small bowl to use as a glaze later.
- Prepare the Chicken and Vegetables:
- Wash, chop, and prepare all your chosen vegetables. Aim for roughly uniform sizes for even cooking. If using potatoes or sweet potatoes, dice them into 1-inch cubes or slightly smaller.
- Pat the chicken pieces dry with paper towels and place them in a large bowl.
- Add the prepared vegetables to the same bowl with the chicken (or use two separate bowls if you prefer to control seasoning separately).
- Marinate the Chicken and Vegetables:
- Pour the larger portion of the balsamic marinade (the two-thirds you didn’t reserve) over the chicken and vegetables in the large bowl.
- Toss everything thoroughly to ensure all pieces are well-coated.
- (Optional Marinating Time): For deeper flavor, you can cover the bowl and let the chicken and vegetables marinate in the refrigerator for at least 20-30 minutes, or up to 4 hours. If short on time, you can proceed directly to roasting.
- Arrange on Sheet Pan(s):
- Spread the marinated chicken and vegetables in a single, even layer on the prepared baking sheet(s).
- Crucial Tip: Do not overcrowd the pan! Overcrowding will cause the ingredients to steam instead of roast, and you won’t get that lovely caramelization. Use two sheet pans if necessary.
- Roast:
- Place the sheet pan(s) in the preheated oven.
- Roast for 20 minutes.
- After 20 minutes, remove the pan(s) from the oven. Flip the chicken pieces and give the vegetables a good stir. If you’re adding quick-cooking vegetables like cherry tomatoes or asparagus, add them to the pan now.
- Brush or drizzle the chicken and vegetables with some of the reserved balsamic glaze.
- Return the pan(s) to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the juices run clear, and the vegetables are tender and nicely caramelized at the edges.
- Rest and Serve:
- Once cooked, remove the sheet pan(s) from the oven. If you desire a thicker, more concentrated glaze, you can pour the pan juices into a small saucepan and simmer on the stovetop for a few minutes until slightly reduced, then drizzle back over the chicken and veggies. (Alternatively, you can broil for the last 1-2 minutes, watching very carefully to prevent burning, for extra char).
- Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, resulting in more tender chicken.
- Drizzle with any remaining reserved glaze or the reduced pan juices. Garnish with fresh parsley or basil, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 400-550