Honey Balsamic Chicken with Roasted Veggies

Honey Balsamic Chicken with Roasted Veggies

Ingredients

Chicken & Veggies

• 1½–2 lb chicken breasts or thighs

• 2 cups baby potatoes, halved

• 1½ cups carrots, sliced

• 1½ cups broccoli or green beans

• 2 tbsp olive oil

• Salt & pepper

Honey Balsamic Sauce

• ⅓ cup balsamic vinegar

• ¼ cup honey

• 2 tbsp soy sauce

• 3 cloves garlic, minced

• 1 tsp Dijon mustard

• ½ tsp Italian seasoning

• Optional: pinch of red pepper flakes

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Instructions

1. Preheat

   • Heat oven to 400°F (205°C).

   • Line a large baking sheet with foil or parchment.

2. Prep veggies

   • Toss potatoes, carrots, and broccoli with olive oil, salt, and pepper.

   • Spread evenly on the pan.

3. Add chicken

   • Nestle chicken among the veggies.

   • Season lightly with salt & pepper.

4. Make the sauce

   • Whisk balsamic vinegar, honey, soy sauce, garlic, Dijon, Italian seasoning, and red pepper flakes.

5. Bake

   • Pour sauce over chicken and veggies.

   • Bake uncovered for 35–40 minutes, flipping chicken halfway.

   • Broil 2–3 minutes at the end for caramelization (watch closely!).

6. Serve

   • Spoon pan sauce over everything.

   • Finish with fresh herbs if you’re feeling fancy.

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Pro tips 🔥

• Chicken thighs stay juicier and caramelize beautifully

• If veggies crowd the pan, use two pans for better roasting

• Want thicker sauce? Simmer pan juices on the stove for 5 minutes

Easy swaps

• Sweet potatoes instead of baby potatoes

• Brussels sprouts instead of broccoli

• Add sliced red onion for extra sweetness

If you want this as a sheet-pan meal prep version, air fryer method, or crockpot version, I’ve got you 😉