A hands off dinner made with juicy chicken, crisp veggies, and a rich balsamic glaze—all baked in one pan for easy prep and minimal cleanup.

Scale

4 boneless chicken thighs

1 cup baby carrots

1 zucchini, sliced

1/4 cup balsamic glaze

2 tablespoons olive oil

Salt, pepper, garlic powder

Preheat oven to 425°F.

Toss chicken and vegetables with oil, half the glaze, and seasonings.

Spread mixture evenly on a baking sheet.

Roast for 25 minutes.

Drizzle remaining glaze and roast 10 more minutes.

Rest for 3-5 minutes before serving.

Swap in sweet potatoes or bell peppers as desired.

Use homemade balsamic reduction for more control over sugar content.

Pairs well with rice, couscous, or crusty halal bread.

Keywords: hands off dinners, balsamic chicken, one pan chicken, easy weeknight meals