Balsamic Glazed Chicken with Roasted Vegetables Dinner Party

Balsamic Chicken Thighs with Roasted Vegetables seasoned with sage, rosemary, and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one!


  • 4 chicken breasts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste


1. Preheat your oven to 400°F (200°C).

2. In a small bowl, mix together the balsamic vinegar, olive oil, garlic powder, thyme, and oregano. Season with salt and pepper to taste.

3. Place the chicken breasts in a ziplock bag and pour in the balsamic marinade. Massage the marinade into the chicken and let it marinate for at least 30 minutes, or overnight in the refrigerator.

4. In a large baking dish, toss together the bell peppers, zucchini, and red onion with olive oil, salt, and pepper.

5. Take the marinated chicken out of the ziplock bag and place it on top of the vegetables in the baking dish.

6. Bake in the preheated oven for 20 minutes or until the chicken is fully cooked and the vegetables are tender.

7. While the chicken is baking, prepare the glaze. In a small saucepan, bring the remaining marinade to a boil over medium-high heat. Let it simmer for 5 minutes or until it thickens into a glaze.

8. Once the chicken is cooked, take it out of the oven and brush the glaze on top. Place it back in the oven for 5 minutes or until the glaze is caramelized.

9. Serve the balsamic glazed chicken with the roasted vegetables on the side. Enjoy your delicious and easy dinner party recipe!