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Honey Balsamic Chicken Recipe Easy 5-Step Flavorful Dinner with Roasted Vegetables

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A quick and easy honey balsamic chicken recipe with roasted vegetables that delivers a tender, juicy chicken with a sticky, flavorful glaze and perfectly roasted veggies. Ready in under 45 minutes, it’s perfect for weeknight dinners or casual dinner parties.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces / 170 grams each)
  • 1/4 cup honey (preferably raw honey)
  • 1/4 cup balsamic vinegar (aged balsamic recommended)
  • 2 tablespoons olive oil (extra virgin)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby carrots
  • 1 red bell pepper, cut into strips
  • 1 small red onion, sliced into wedges
  • 1 zucchini, sliced into thick rounds
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary (or fresh sprigs)
  • Salt and pepper, to taste

Instructions

  1. Marinate the Chicken (10 minutes prep, optional overnight): In a large bowl, whisk together honey, balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper. Add the chicken breasts and toss until each piece is well coated. Cover and refrigerate for at least 10 minutes, or up to overnight for deeper flavor.
  2. Preheat the Oven and Prepare Vegetables: Heat your oven to 425°F (220°C). On a large baking sheet, toss the carrots, bell pepper, red onion, and zucchini with olive oil, rosemary, salt, and pepper. Spread veggies evenly on the sheet to ensure even roasting.
  3. Arrange Chicken: Remove chicken from marinade (reserve the marinade) and place breasts on one side of the baking sheet, leaving space between pieces. Pour a little of the reserved marinade over the chicken for extra flavor.
  4. Roast Everything: Pop the baking sheet into the oven for 25-30 minutes. Halfway through (around 15 minutes), baste the chicken with the marinade again and toss the veggies gently to promote even cooking. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized.
  5. Rest and Serve: Let the chicken rest for 5 minutes after removing from the oven to lock in juices. Serve alongside the beautifully roasted vegetables, spooning any extra glaze from the pan over the top.

Notes

If glaze starts to burn before chicken is cooked, tent loosely with foil to prevent bitterness. Bring chicken to room temperature for about 15 minutes before roasting for even cooking. For thicker glaze, simmer leftover marinade on stove until reduced and drizzle over plated dish. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Do not overcrowd pan to avoid steaming instead of roasting.

Nutrition

Keywords: honey balsamic chicken, roasted vegetables, easy dinner, weeknight meal, balsamic glaze, healthy chicken recipe, quick chicken dinner

Find it online: https://bitematrix.com/honey-balsamic-chicken-recipe-easy-5-step-flavorful-dinner-with-roasted-vegetables/