Sticky Balsamic Chicken & Roasted Vegetables

This Balsamic Chicken and Roasted Veg sheet-pan recipe is healthy, easy, and delicious. With everything baking together in a single pan, and a prep time of under 10 minutes, you'll have this delicious dish roasting in the oven in no time. Yum!

Recipe developed by Mel, Thrive Wholesome Nutrition


  • 4-5 small chicken thigh fillets
  • 3 tbsp Rich Glen Sticky Balsamic Reduction
  • ¼ cup Rich Glen Wild Garlic olive oil
  • ½ cup Rich Glen Signature EVOO
  • 1 tsp wholegrain mustard
  • Salt & pepper, to season
  • 1 head of broccoli, cut into medium pieces
  • 1-2 medium carrots, cut on the angle thinly
  • 1 red onion, cut into eighths
  • 2 cups button mushrooms
  • 1 punnet cherry tomatoes, cut in half
  • 3 tbsp basil, finely chopped
  • 4-5 mini sweet capsicums (or ½ a red and ½ a yellow capsicum)


  1. Preheat the oven to 180°C.
  2. In a bowl, combine the Sticky Balsamic, Wild Garlic Oil, olive oil, mustard, and salt & pepper. Whisk the ingredients together.
  3. Place the chicken in a large bowl and pour about half of the marinade over it. Coat the chicken, cover with cling wrap, and refrigerate for a minimum of 1 hour.
  4. Line a tray with baking paper and add all the chopped veggies, excluding the tomatoes.
  5. Pour the remaining marinade over the veggies and coat them well. You may want to spread your veggies over two trays.
  6. Take the marinated chicken and distribute it among the veggies.
  7. Bake for 10 minutes, then add the tomatoes, turn the veggies, and return to the oven to bake for an additional 10-15 minutes or until the chicken is cooked through. The cooking time will depend on the thickness of the chicken.
  8. Once cooked, drizzle another generous amount of Sticky Balsamic over the dish, then serve and enjoy!

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