Mediterranean Balsamic Glazed Chicken and Veggies
This dish brings together tender, juicy chicken with a rainbow of roasted Mediterranean vegetables, all tied together with a rich, tangy-sweet balsamic glaze. It’s wholesome, flavorful, and perfect for a weeknight dinner or a casual family meal. The beauty of this recipe is its flexibility—you can use whatever seasonal vegetables you have on hand, and the glaze adds that signature Mediterranean brightness.
Time
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~40–45 minutes
Ingredients
For the Chicken and Vegetables
2–3 boneless, skinless chicken breasts or thighs
2 cups mixed vegetables (baby potatoes, baby carrots, bell peppers, cherry tomatoes, broccoli, Brussels sprouts, red onion, or green peas)
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
½ tsp chili powder
For the Balsamic Glaze/Marinade
½ cup balsamic vinegar
2 cloves garlic, minced
1 tbsp honey or brown sugar (optional, for sweetness)
1 tbsp Dijon mustard (optional, for extra depth)
1 tbsp fresh basil, finely chopped (or mix with thyme)
½ tsp dried oregano (optional)
Instructions
Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil.
Season the Chicken: Pat chicken dry. In a small bowl, mix olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Rub seasoning over chicken on both sides.
Prepare the Vegetables: Toss chosen vegetables in a little olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar, garlic, honey (or sugar), Dijon, basil, and oregano. Simmer over medium heat for 5–7 minutes until slightly thickened. Set aside.
Assemble and Roast: Place seasoned chicken on the baking sheet with vegetables. Brush both the chicken and vegetables generously with the balsamic glaze.
Bake: Roast for 20–25 minutes, flipping chicken halfway through and brushing with more glaze, until the chicken is cooked through (165°F / 74°C internal temp) and vegetables are tender.
Finish: Remove from oven, drizzle with extra glaze, and sprinkle with fresh basil before serving.
Tips
Cut vegetables evenly: This ensures everything roasts at the same rate.
Don’t overcrowd the pan: Spread chicken and vegetables in a single layer so they caramelize instead of steaming.
Thicken the glaze: If you prefer a syrupy glaze, simmer the balsamic longer until it reduces to your desired consistency.
Check chicken doneness: Use a meat thermometer to avoid drying out the chicken—165°F (74°C) is perfect.
Glaze at the end too: Brushing the glaze again right after roasting adds an extra layer of flavor and shine.
Variations
Protein swap: Use salmon, shrimp, or even tofu instead of chicken for a lighter twist.
Vegetable options: Try zucchini, eggplant, asparagus, or mushrooms for a different mix.
Add cheese: Sprinkle feta or shaved Parmesan over the finished dish for added richness.
Make it spicy: Add a pinch of red chili flakes to the glaze for a gentle heat.
One-pan meal: Toss cooked pasta, couscous, or quinoa into the roasted veggies and glaze for a heartier, all-in-one dinner.
Grill option: Instead of roasting, grill the chicken and veggies, then drizzle with the balsamic glaze before serving.
Q&A
Q: Can I make the glaze ahead of time?
A: Yes. You can prepare the balsamic glaze 2–3 days in advance and keep it in the fridge. Warm it slightly before brushing it onto the chicken and veggies.
Q: What vegetables work best?
A: Firm vegetables like baby potatoes, carrots, bell peppers, Brussels sprouts, and broccoli hold up best. Quick-cooking ones like zucchini or asparagus should be added halfway through roasting.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are more forgiving and stay juicier, especially when roasted.
Q: Is this recipe good for meal prep?
A: Yes, it reheats well. Store in airtight containers for up to 3–4 days. The glaze actually deepens in flavor as it sits.
Q: Can I make it dairy-free or gluten-free?
A: This recipe is naturally gluten-free and dairy-free, making it great for different diets.
Nutrition
(per serving, based on 4 servings)
Calories: ~330
Protein: 32 g
Carbohydrates: 18 g
Fat: 14 g
Fiber: 4 g
Sugar: 8 g
Sodium: ~420 mg
(Values will vary depending on vegetables used, glaze thickness, and chicken cut.)
Conclusion
This Mediterranean Balsamic Glazed Chicken and Veggies is a wholesome, flavorful, and colorful dish that balances tangy-sweet glaze with savory herbs and roasted vegetables. It’s easy enough for a weeknight dinner but elegant enough to serve guests. The one-pan style keeps things simple, while the flexibility of ingredients means you can make it your own every time.