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One Pan Roasted Chicken & Vegetables

If you want an easy meal to make for dinner or meal preps, try this One Pan Roasted Chicken & Vegetables. It's a simple recipe that can last you a couple of days or feed the family quickly.

Total Time: 60 minutes Prep Time: 15 mins Cook Time: 45 mins Servings: 4


One Pan Roasted Chicken & Vegetables


  • 2 Pounds Chicken Breast

  • 1 Pound Baby Red Potatoes, sliced

  • ½ Pound Baby Carrots

  • 1 Medium Yellow Onion, chopped

  • ½ Pound Fresh Broccoli Florets

Chicken Marinade

  • 2 Teaspoons Kosher Salt, or to taste

  • 2 Teaspoons Black Pepper, or to taste

  • 1 Teaspoon Garlic Powder, or to taste

  • 1 Teaspoon Italian Seasoning

  • 4 Cloves Garlic, minced

  • ¼ Cup Balsamic Vinegar

  • ¼ Cup Olive Oil

Vegetable Seasoning

  • 1 Teaspoon Kosher Salt, or to taste

  • 1 Teaspoon Black Pepper, or to taste

  • 1 Teaspoon Garlic Powder, or to taste

  • ¼ Olive Oil

Balsamic Glaze

  • 2 Cups Balsamic Vinegar

  • ½ Cup Light Brown Sugar

Recommended Equipment

  • Large Skillet, preferably 12 inches

  • Sheet Pan

  • Mixing Bowls


1. Clean & pat dry chicken breast. We want our chicken breast to be even in size, so we can either thinly slice our chicken or place the chicken in a plastic zip bag, or cover with plastic wrap, and use a blunt object, such as a rolling pin, to flatten the chicken into even thickness.

2. For the marinade, in a bowl we’re going to combine and mix balsamic vinegar, olive oil, kosher salt, black pepper, garlic powder, Italian seasoning, and minced garlic. Fully coat the chicken in the marinade and refrigerate for at least 30 minutes. The longer we marinate, the more flavor.

3. For the vegetables, add in a large bowl fresh broccoli florets, sliced baby red potatoes, baby carrots, and chopped yellow onion. For seasoning the vegetables, add in olive oil, kosher salt, black pepper, garlic powder and mix well with vegetables.

4. Preheat oven to 425 F

5. On a foil lined baking sheet, lightly coat with oil. Place the chicken slightly spaced apart and add vegetables around the chicken evenly on a pan uncovered. I suggest placing chopped onions close to the Chicken for additional flavor. Bake for 35-45 minutes. Be sure to not overcook to prevent the chicken from drying. If you desire for vegetables to be cooked longer after the chicken is done, remove chicken from the pan and cook vegetables as desired.

6. While baking the chicken, we can make the glaze. For balsamic glaze, in a large skillet on medium-high heat, add in balsamic vinegar & brown sugar. Mix well and bring to a high simmer. Simmer for about 10-15 minutes or until the sauce reduces to a frothy, foamy, syrup-like consistency. Remove from heat and allow to cool down for 10 minutes to continue to thicken. 

7. Use sauce as desired. Enjoy!


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