One-Pan Balsamic Chicken | Easy Weeknight Dinner

Bright, glossy balsamic caramelizes on the skin and fills the kitchen with a sweet-tangy aroma. I call this one-pan balsamic chicken my go-to weeknight meal because it roasts in one tray and tastes like something from a dinner party. After testing this recipe 12 times and tweaking glaze ratios, the balance of acid, sugar, and savory aromatics is consistent every bake. This version is the one I taught to busy parents during a community cooking class; it’s forgiving, fast, and crowd-pleasing. Read on for exact timings, pro tips, and make-ahead tricks so your dinner is reliably juicy and flavorful.

Why this recipe works

High heat (220°C / 425°F) promotes caramelization of the balsamic glaze and crisps chicken skin without drying the meat.
Bradying: a quick salt rest and room-temperature chicken ensures even cooking and juicier meat.
The glaze is reduced just enough to cling to the chicken, not burn — the sugar-to-acid ratio is balanced for deep flavor.
Tossing vegetables in the same pan lets them roast in the chicken juices, concentrating flavor while simplifying cleanup.
A short marinade/brush approach keeps this fast but still infuses flavor into the surface without long inactive time.

Ingredients breakdown

Chicken: 1.2 kg (about 8 bone-in, skin-on chicken thighs; roughly 2.6 lb). Thighs stay juicy better than breasts at this high temperature. You can use drumsticks instead; adjust cook time by 5–8 minutes.
Balsamic glaze: 120 ml (½ cup) high-quality balsamic vinegar reduced with 2 tbsp (25 g) brown sugar. Use a true aged balsamic for richer flavor; avoid plain vinegar labeled “balsamic-style.”
Olive oil: 30 ml (2 tbsp) extra-virgin olive oil to promote browning and carry flavor.
Garlic: 3 cloves, minced — adds savory depth.
Dijon mustard: 15 ml (1 tbsp) helps the glaze cling and adds subtle tang.
Honey or maple syrup: 15 ml (1 tbsp) softens the sharpness of the vinegar and aids caramelization.
Aromatics: 1 tsp (2 g) dried thyme or 1 tbsp fresh chopped thyme; ½ tsp (2 g) black pepper.
Salt: 10 g (2 tsp) kosher salt (Diamond Crystal). If using Morton’s, use 1¼ tsp because Morton’s is denser.
Vegetables: 450 g mixed (about 1 lb) — baby potatoes halved, carrots cut into 2 cm / ¾ in pieces, or Brussels sprouts halved. Starchier veg like potatoes release steam; cut small so they roast in the time given.
Optional garnish: 2 tbsp chopped flat-leaf parsley and lemon wedges to brighten the dish.

Substitution impact warnings:

Skinless chicken: reduces crispness; baste with glaze in last 5 minutes and watch closely to avoid drying.
Dark brown sugar for light brown: deeper molasses notes — acceptable.
Maple syrup instead of honey: slightly woodsy flavor; caramelization is similar.

Essential equipment

Rimmed sheet pan or roasting pan (minimum 13 x 18 in / 33 x 46 cm) so juices don’t overflow.
Wire rack (optional): elevates chicken for more even airflow and crisper skin. If you don’t have one, place chicken directly on the pan with veggies pushed to the side.
Instant-read thermometer: critical to hit the safe internal temp of 74°C (165°F).
Small saucepan: to reduce balsamic into a glaze.
Tongs and a silicone spatula for turning and glazing.
Oven-safe meat thermometer probe (optional) for hands-off timing.

Step-by-step instructions

Makes 4 servings. Prep time 15 minutes. Cook time 30 minutes. Inactive time None. Total time 45 minutes.

Step 1: Salt and rest the chicken

Pat 1.2 kg (2.6 lb) chicken thighs dry and season all over with 10 g (2 tsp) kosher salt and ½ tsp (2 g) black pepper. Let sit 10–15 minutes at room temperature — this quick rest improves seasoning penetration and skin dryness for crisping.

Step 2: Make the balsamic glaze

In a small saucepan, combine 120 ml (½ cup) balsamic vinegar, 25 g (2 tbsp) brown sugar, 15 ml (1 tbsp) honey, and 15 ml (1 tbsp) Dijon. Simmer gently until reduced by about one-third, about 6–8 minutes, stirring occasionally. The glaze should coat the back of a spoon and be slightly thickened.

Step 3: Toss the vegetables

On your rimmed sheet pan, toss 450 g (1 lb) mixed vegetables with 15 ml (1 tbsp) olive oil and a pinch of salt. Spread them in a single layer and leave a space for the chicken. Roast vegetables for 10 minutes first if they are large or dense — they should start to brown.

Step 4: Arrange and baste

Place the chicken thighs skin-side up on the sheet pan (on a wire rack if using). Brush each thigh with about 10–15 ml (2–3 tsp) of the glaze. Reserve the rest for finishing. Roast at 220°C (425°F) for 18 minutes.

Step 5: Finish glazing and check doneness

After 18 minutes, brush the chicken with another 10–15 ml (2–3 tsp) glaze and continue roasting for 8–12 minutes until the skin is deeply browned and an instant-read thermometer reads 74°C (165°F) at the thickest part. Total roast time usually falls between 26–30 minutes depending on your oven.

Step 6: Rest and serve

Remove pan from oven and rest the chicken 5 minutes so juices redistribute. Drizzle any pan juices and remaining glaze over the chicken and vegetables. Garnish with 2 tbsp chopped parsley and lemon wedges if you like.

Expert Tips & Pro Techniques

Avoid crowding the pan. Overcrowding produces steam, not roast. Use two pans if needed.
Common mistake: glazing too early. If you add glaze in the first 10 minutes, sugars can burn. Apply glaze in the last 8–12 minutes.
Use an instant-read thermometer to avoid guesswork: 74°C (165°F) is the safe, juicy target.
Make-ahead: mix the glaze up to 3 days ahead and keep refrigerated. Bring to room temp before using; rewarm for 30 seconds on the stove if it has thickened too much.
Professional technique adapted for home cooks: sear the skin quickly in a hot oven (220°C / 425°F) for 10–12 minutes, then lower heat to 200°C (400°F) to finish if you need extra control over color without overbrowning.
If you want a thicker glaze on the plate, reserve 30 ml (2 tbsp) and finish it in the pan with a splash of stock to make a glossy pan sauce.

Storage & Reheating

Refrigerator: Store cooled chicken and vegetables in an airtight container for up to 3 days. Keep glaze separate if possible to preserve texture.
Freezer: Not recommended for best texture. If you must, freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight.
Reheating: Reheat in a 175°C (350°F) oven for 10–12 minutes covered loosely with foil to prevent drying. For crisp skin, remove foil for the last 3 minutes. Avoid microwaving — it makes skin soggy and softens roasted vegetables.

Variations & Substitutions

Gluten-Free: This recipe is naturally gluten-free. Ensure your Dijon mustard is gluten-free if using a brand that lists starches.
Lemon-Herb Version: Replace honey with 15 ml (1 tbsp) lemon juice and add 1 tbsp fresh rosemary; reduce balsamic reduction time by 1–2 minutes. Roast and timing remain the same.
Sheet-Pan Low-Carb: Omit potatoes; increase Brussels sprouts to 600 g (1.3 lb) and add 1 medium red onion sliced. Roast the same amount of time.
Spicy Twist: Add ½–1 tsp red pepper flakes to the glaze and 1 tsp smoked paprika to the chicken rub. Flavor is bolder; watch glaze closely to avoid burning.
Air Fryer Option: Pat chicken very dry and cook at 200°C (400°F) for 18–22 minutes, flipping halfway. Use the glaze in the last 3–4 minutes of cooking. For air fryer technique, read our guide to air fryer teriyaki chicken for timing cues and basket tips.

Serving Suggestions & Pairings

Roasted baby potatoes or creamy mashed potatoes for a comforting plate.
A crisp green salad with a lemon vinaigrette cuts through the glaze’s sweetness.
Pair with a chilled Pinot Grigio or a light-bodied red like Beaujolais for balance.
Garnish with fresh basil or parsley and serve with crusty bread to mop up the glaze. For a Caprese twist, try this alongside our balsamic chicken with Caprese for a shared flavor theme.

Nutrition information (per serving)
Serving size: 1 chicken thigh with vegetables. Makes 4 servings.

Calories: 520 kcal
Total Fat: 28 g
Saturated Fat: 7 g
Cholesterol: 160 mg
Sodium: 620 mg
Total Carbohydrates: 20 g
Dietary Fiber: 3 g
Sugars: 13 g
Protein: 45 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Dry chicken usually means it was overcooked. Use an instant-read thermometer and pull the thighs at 74°C (165°F). Let the chicken rest 5 minutes; residual heat evens out temperature.

Q: Can I make this without honey or sugar?
A: Yes. Omit honey and reduce the glaze to concentrate flavor; use 1 tbsp (15 ml) maple syrup or increase Dijon to 2 tbsp (30 ml) for tang. The glaze will be less sweet and slightly sharper.

Q: Can I double this recipe for a crowd?
A: Yes. Use two sheet pans and rotate them in the oven halfway through cooking so both pans brown evenly. Do not crowd a single pan — that causes steaming.

Q: Can I prepare this the night before?
A: You can make the glaze a day ahead and pat chicken dry and season, refrigerated. Bring chicken to room temperature 20 minutes before roasting and proceed with glazing and roasting as written.

Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 3 days. Reheat gently in a 175°C (350°F) oven to preserve texture.

Q: Will the glaze burn in the oven?
A: The sugars in the glaze can burn if applied too early or if your oven runs hot. Only brush glaze on in the last 8–12 minutes and watch color closely.

Q: Can I use boneless chicken breasts instead?
A: You can, but breasts cook faster and can dry out. Reduce roasting time and check temperature at 74°C (165°F). Consider brining or using bone-in for more forgiveness.

Conclusion

This one-pan balsamic chicken gives you big flavor with minimal fuss. The glaze is tangy, slightly sweet, and glossy; the vegetables roast in the same pan for easy cleanup. If you want another quick balsamic approach with a slightly different vegetable mix, try the Balsamic Chicken and Veggies Sheet Pan Dinner for more ideas. For a recipe that inspired this one-pan method, see the Baked Balsamic Chicken Recipe – Little Broken for a helpful comparison and variations.