Balsamic Glazed Chicken with Rainbow Roasted Vegetables

How to Make It

1. 1

   Preheat and Prepare the Pan

   Preheat your oven to 210°C (410°F) fan-forced, or 220°C (425°F) conventional. Line a large, rimmed baking sheet (approximately 45x35cm) with parchment paper or lightly grease with a small amount of olive oil. Using one large pan ensures even roasting and minimises washing up.

   Tip: Do not overcrowd the pan. If your pan is small, use two separate trays — overcrowding causes steaming rather than roasting and reduces caramelisation.
2. 2

   Prepare the Balsamic Glaze

   In a small bowl, whisk together the balsamic vinegar, 15ml of extra virgin olive oil, minced garlic, Dijon mustard, low-sodium soy sauce, chopped rosemary, thyme leaves, and honey or maple syrup (if using). Season with black pepper. Reserve 3 tablespoons (45ml) of the glaze in a separate small bowl — this reserved portion will be used to re-baste the chicken during roasting.

   Tip: For a more concentrated, lower-sugar glaze, reduce the balsamic vinegar in a small saucepan over medium heat for 3–4 minutes before mixing. This intensifies flavour without adding sugar.
3. 3

   Marinate the Chicken

   Pat the chicken breasts dry with paper towel — this step is critical for proper caramelisation. Place the chicken into the bowl with the unreserved glaze and coat thoroughly. For best results, allow the chicken to marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours if meal prepping in advance.

   Tip: Patting the chicken dry before marinating allows the glaze to adhere more effectively, creating a better crust during roasting.
4. 4

   Season and Arrange the Vegetables

   In a large mixing bowl, combine the red and yellow bell peppers, zucchini rounds, red onion wedges, broccoli florets, and cherry tomatoes. Drizzle with the remaining 15ml of olive oil, add the lemon zest, a pinch of sea salt, and freshly cracked black pepper. Toss well to coat evenly. Spread the vegetables in a single layer across two-thirds of the prepared baking sheet, leaving space in the centre or one side for the chicken.

   Tip: Cut all vegetables to similar sizes to ensure even cooking. Denser vegetables like broccoli and onion can be placed closest to the heat source edges of the pan.
5. 5

   Roast the Chicken and Vegetables Together

   Nestle the marinated chicken breasts among or alongside the vegetables on the baking sheet, ensuring they are not overlapping. Place in the preheated oven and roast for 20 minutes. At the 20-minute mark, remove the pan from the oven and brush the chicken generously with the reserved glaze. Return to the oven for a further 12–15 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the glaze has caramelised to a deep mahogany colour.

   Tip: Use a meat thermometer for accuracy. Overcooking chicken breast is the most common cause of dry texture — pull it out at exactly 74°C internal temperature.
6. 6

   Rest the Chicken

   Remove the baking sheet from the oven. Transfer the chicken breasts to a clean board and allow them to rest, uncovered, for 5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist. Do not skip this step.

   Tip: Tenting loosely with foil during resting helps retain heat without causing the glaze to steam and soften.
7. 7

   Finish with Fresh Greens and Lemon

   Scatter the fresh baby spinach directly over the hot roasted vegetables on the pan. The residual heat will gently wilt the spinach without cooking out its nutrients. Squeeze the fresh lemon juice over the entire pan. Stir the spinach lightly through the vegetables to combine.

   Tip: Adding greens at the end preserves heat-sensitive vitamins such as folate and vitamin C, which are significantly reduced by prolonged cooking.
8. 8

   Slice and Serve

   Slice each chicken breast against the grain into 4–5 thick slices for attractive presentation and improved portion control. Plate each serving with one sliced chicken breast and one-quarter of the roasted vegetable mixture. Drizzle any caramelised pan juices over the top before serving.

   Tip: For meal prep, allow to cool completely before dividing into airtight containers. Refrigerate for up to 4 days. Reheat covered in a 160°C oven for 10 minutes to prevent the chicken from drying out.