Easy Weeknight Meal - Pan Roasted Balsamic Chicken And Vegetables Recipe

LeGourmetTV's picture

Mar. 07, 2021

This is a super flavourful one pan chicken recipe! Don't let the dark colour of the skin fool you - that's a tangy sweet glaze from the balsamic vinegar.


Olive oil 2 Tablespoon
Balsamic vinegar 2 Tablespoon
Thyme 1 Tablespoon
Rosemary 1 Tablespoon
Tarragon 1 Tablespoon
Pepper To Taste
Salt To Taste
Skin on chicken thighs
Brussels sprouts 1 Pound (trimmed and halved)
Carrot 1 (peeled and sliced)
Cauliflower florets 10
Shallots 6
White wine 1 Tablespoon



1. Preheat oven to 220ºC (425°F).


2. In a large bowl, whisk together oil, balsamic, thyme, rosemary, tarragon, and season generously with salt and pepper.

3. Add chicken thighs and toss to coat, let marinade in the fridge if you have time.

4. Heat a large oven-safe pan over medium-high heat with a splash of oil.

5. Sear chicken thighs skin-side down first until crispy, then flip and sear the underside.

6. Remove chicken from pan.

7. Toss vegetables in leftover marinade, then add to the pan.

8. Cook over medium heat until golden, then add a splash of white wine.

9. Return chicken to pan on top of the veg, and place uncovered in the oven.

10. Bake until chicken and Brussels sprouts are cooked through are tender, 15 minutes.


11. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4