Whole 30 Whole30 Garlic-Herb Balsamic Chicken and Vegetables
Bone-in, skin-on chicken thighs and drumsticks roasted alongside zucchini, bell peppers, and red onion — this is the kind of one-pan dinner that makes a weeknight feel effortless. The marinade is built from balsamic vinegar, olive oil, minced garlic, fresh rosemary, fresh thyme, and dried oregano, so every bite is layered with bright, herby depth. One of the trickier parts of eating this way is finding sauces and marinades that don't sneak in added sugar or off-plan additives, and this one sidesteps all of that with pantry staples you can actually read the labels on. The chicken goes in skin-side up so it roasts to a deep golden brown while the vegetables underneath get tender and caramelized at the edges — no extra pans, no fuss. A quick rest and a scatter of fresh parsley is all it takes before you're serving straight from the sheet pan. It makes four servings, so it's just as useful for meal prep as it is for a family dinner.
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup balsamic vinegar
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
For the chicken and vegetables
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 6–8 pieces)
- 2 medium zucchini, cut into 1-inch half-moons
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch wedges
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the balsamic vinegar, olive oil, garlic, rosemary, thyme, oregano, salt, black pepper, and red pepper flakes (if using) until combined.
- 2
Add the chicken pieces to the bowl and turn to coat thoroughly. Let the chicken marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours. Discard any marinade that has been in contact with the raw chicken — do not reuse it as a sauce.
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