One Pan Roasted Chicken & Vegetables w/ Balsamic Glaze Recipe (with Video)

1. Clean & pat dry chicken breast. Place chicken breast in a plastic zip bag or cover with plastic wrap. Use a blunt object such as a rolling pin to flatten chicken breast to even thickness.
2. For marinade, in a bowl combine balsamic vinegar, olive oil, salt, black pepper, garlic powder, Italian seasoning, and minced garlic. Fully coat chicken in marinade and refrigerate for 1-2 hours.
3. Chop baby red potatoes, slice baby carrots, and chop yellow onion, then add them to a bowl with fresh broccoli florets. For veggie seasonings, add in olive oil, kosher salt, black pepper, and garlic powder and mix well with vegetables.
4. Preheat oven to 425F.
5. On a foil lined baking sheet, lightly coat with non-stick spray. Place chicken slightly spaced apart and add vegetables around chicken evenly on uncovered pan. I suggest placing onions close to chicken for additional flavor. Bake for 35-45 minutes. Be sure to not overcook to prevent chicken from drying. If you desire for vegetables to be cooked longer after chicken is done, remove chicken from the pan and cook vegetables as desired.
6. While baking chicken, make glaze. For balsamic glaze, in a skillet pan on low-medium heat add in balsamic vinegar & brown sugar. Mix well, bring to a high simmer, then reduce heat to a low simmer. Simmer for about 10-15 minutes or until the sauce reduces to a syrup-like consistency. Occasionally stir sauce. Remove from heat and allow to cool for 15-20 minutes. Use sauce as desired.