Ingredients
Scale
- 4 chicken thighs (bone-in or boneless, skinless)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey or maple syrup (optional for added sweetness)
- 1 teaspoon dried rosemary or thyme
- Salt and freshly ground black pepper to taste
- 2 cups cherry tomatoes
- 1 red onion, sliced
- 1 zucchini, sliced
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey (if using), thyme, salt, and pepper to make the marinade.
- Place chicken thighs in a resealable plastic bag or shallow dish and pour half of the marinade over them. Marinate for at least 15 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
- Arrange the marinated chicken on the sheet pan, surrounding it with cherry tomatoes, red onion slices, and zucchini.
- Bake for 25-30 minutes, basting the chicken with the reserved marinade halfway through cooking. Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Once out of the oven, drizzle the remaining balsamic marinade over the chicken and vegetables. For a caramelized glaze, broil the dish for 2-3 minutes.
Notes
- You can substitute chicken breasts for thighs, but reduce cooking time accordingly.
- Use apple cider vinegar or red wine vinegar as alternatives to balsamic vinegar for a different flavor profile.
- For a vegetarian version, swap chicken with hearty vegetables or plant-based protein.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking / Roasting
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal Kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg