Balsamic Glazed Chicken with Roasted Potatoes and Sweet Carrots

There’s something truly satisfying about a plate of tender chicken, crispy roasted potatoes and sweet glazed carrots. This recipe takes those classic components and elevates them with a tangy balsamic sauce made from onions and tomatoes. The result is a hearty, flavorful meal that feels both familiar and special.

Perfect for a weeknight dinner or a cozy weekend meal, this dish is simple to prepare but impressive enough to serve to guests. The balsamic glaze adds a lovely depth of flavor that complements the natural sweetness of the carrots and the savory potatoes. Give it a try and see how easy it is to bring a restaurant-quality meal to your table.

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Ingredients

1 lb chicken breasts or thighsView ingredient guideLike ingredientDislike ingredient

1 lb potatoes, cut into wedgesView ingredient guideLike ingredientDislike ingredient

2 carrots, slicedView ingredient guideLike ingredientDislike ingredient

1 onion, slicedView ingredient guideLike ingredientDislike ingredient

1 cup cherry tomatoesView ingredient guideLike ingredientDislike ingredient

3 tbsp balsamic vinegarView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

2 tbsp honey or brown sugarView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss potato wedges with 1 tbsp olive oil, salt and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.
3. Meanwhile, in a skillet over medium heat, add remaining olive oil. Sauté onion slices until softened, about 5 minutes. Add cherry tomatoes and cook for 2 more minutes.
4. Push onions and tomatoes to the side of the skillet. Season chicken with salt and pepper, then sear in the skillet for 3-4 minutes per side until golden.
5. Pour balsamic vinegar and honey over the chicken and vegetables. Stir to combine. Bring to a simmer, then transfer the skillet to the oven (or transfer to an oven-safe dish).
6. After the potatoes have roasted for 15 minutes, add the sliced carrots to the baking sheet. Return to oven and roast everything together for another 15-20 minutes, until chicken is cooked through (165°F internal) and potatoes are tender.
7. Serve the chicken topped with the balsamic onion-tomato mixture, alongside the roasted potatoes and glazed carrots.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great and may be even more flavorful. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this dish ahead of time?

You can prep the vegetables and sauce ahead, but for best results, cook the chicken just before serving to keep it moist.

What can I substitute for honey?

Brown sugar, maple syrup or agave nectar are good substitutes for honey in the glaze.