A deliciously healthy One Pan Balsamic Chicken Bake ready to eat in under 60 minutes. Quick, easy and packed with lots of flavor. The perfect meal for a weeknight or to meal prep for the next day. 

Are you ready for Spring yet? I for one am excited for all the yummy meals that I get to enjoy out in the sun on my patio. This year I want to share more savory recipes that are light, easy to prepare and taste delicious. While desserts are very prominent on my blog, people who follow me closely know how much I love cooking savory foods. I like to cook from scratch using lots of fresh ingredients. 

Thankfully I am a 5 minute drive away from Sprouts which allows me to get fresh produce whenever I need to. It’s convenient and whenever I go to Sprouts offers a Sale on veggies, fruits or other produce. 

This quick and healthy one pan balsamic chicken is proof that eating healthy can be super easy and absolutely tasty. A few wholesome ingredients, a baking sheet and a cutting board is all you. need to prepare this simple dish. It’s perfect to enjoy on a weeknight after a long day at work or as meal prep for the next day. It’s grain-free, dairy-free, gluten-free and Whole30 approved. 

The key to preparing this meal perfectly is to bake the chicken and potatoes in the oven for 30 minutes before adding the veggies. That way you ensure an evenly cooked meal that will provide you with all nutrients you need.

If you are not a fan of broccoli, feel free to use carrots, zucchini, bell peppers, etc. Anything works with this tasty flavor combination. 

For less cooking time, use boneless chicken or chicken tenders and add more veggies instead of potatoes. A great way to safe even more time if you are in a hurry. 

If you happen to make this deliciously easy one pan balsamic chicken, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Balsamic Chicken

Yield: 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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Ingredients

• 5-6 bone-in chicken thighs
• 1/2 lbs of small potatoes (with skin, cut in half)
• 2 heads of broccoli, cut into pieces
• 2 small red onions (cut into large pieces)
• 3 garlic cloves (minced)
• 1/2 lemon (sliced)
• 2 sprigs of fresh thyme
• 2 tbsp fresh basil (chopped)
• 1 tsp mustard
• 3 tbsp balsamic vinegar
• 1/4 cup avocado oil
• salt and pepper
• fresh basil to garnish

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a small bowl combine vinegar, oil, basil, mustard, garlic, salt and pepper.
3. Place chicken in a large ziploc bag or container with 2/3 of the balsamic sauce. Toss the chicken in the bag to coat evenly and place in the refrigerator for 1-2 hours to marinate.
4. Cut the potatoes and vegetables. Place the vegetables into another ziploc bag and mix with the remaining balsamic sauce. Make sure all veggies are coated.
5. Place potatoes and chicken on a baking sheet and bake in the oven for 30 minutes. After 30 minutes remove pan from oven and add remaining vegetables. Place back in the oven and bake for another 15 minutes until your chicken is fully cooked.
6. Remove from oven, add fresh basil and serve.
7. Store leftovers in an airtight container for up to two days.