Tangy-sweet balsamic glaze caramelizes on juicy chicken, creating a glossy, slightly sticky finish.
Roasted vegetables turn tender inside with crisp, caramelized edges that soak up the pan juices.
Aromatic garlic and fresh herbs add savory depth while keeping the dish bright and balanced.
Serve warm straight from the skillet for an easy weeknight dinner or a relaxed weekend meal.
Ingredients
- Boneless skinless chicken thighs (1.5 lb / 700 g)
- Baby potatoes, halved (1 lb / 450 g)
- Carrots, cut into 1/2-inch pieces (2 medium)
- Red bell pepper, sliced (1 medium)
- Red onion, cut into wedges (1 small)
- Cherry tomatoes (1 cup / 150 g)
- Olive oil (3 tbsp)
- Balsamic vinegar (1/3 cup / 80 ml)
- Honey or maple syrup (2 tbsp)
- Dijon mustard (1 tsp)
- Garlic, minced (3 cloves)
- Fresh rosemary, chopped (1 tsp) and fresh thyme (1 tsp)
- Salt (1 1/2 tsp) and black pepper (1/2 tsp)
- Optional: red pepper flakes (1/4 tsp) for heat
Instructions
- Preheat the oven to 425°F (220°C). Pat chicken dry and season both sides with 1 tsp salt and 1/4 tsp pepper.
- In a small bowl whisk together balsamic vinegar, honey, Dijon, minced garlic, chopped herbs, and remaining salt and pepper to make the glaze.
- Toss potatoes, carrots, bell pepper, and onion with 2 tbsp olive oil and a pinch of salt and pepper in a large bowl.
- Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Sear chicken thighs skinless-side down (or presentation side) until golden, 3–4 minutes; flip and cook 2 minutes more.
- Remove chicken to a plate. Add the seasoned vegetables to the skillet, spreading them evenly around the pan. Cook for 3 minutes, stirring once, to start caramelization.
- Return chicken to the skillet, nestling pieces among the vegetables. Pour the balsamic glaze evenly over everything, letting it pool in the pan.
- Place skillet in the preheated oven and roast for 20–25 minutes, until vegetables are tender and chicken reaches 165°F (74°C) internal temperature.
- During the last 5 minutes of roasting, spoon pan juices over the chicken once. If you want a thicker glaze, transfer skillet to broil for 1–2 minutes, watching closely to avoid burning.
- Remove from oven and let rest 5 minutes. Scatter cherry tomatoes over the top and gently toss vegetables with pan juices before serving.
- Serve directly from the pan or transfer to a platter, spooning any remaining balsamic sauce over the chicken and vegetables.
Tips or Variations
- Swap chicken thighs for bone-in thighs or breasts; adjust roasting time until the internal temperature reaches 165°F (74°C).
- Add a splash of chicken stock before roasting for a looser pan sauce, or finish with a squeeze of lemon to brighten the balsamic.
