Balsamic Chicken with Roasted Vegetables
User Reviews
4.6
Balsamic Chicken with Roasted Vegetables
Description
This recipe centers on boneless, skinless chicken thighs seasoned with salt and pepper, then combined with a fresh vegetable medley including asparagus, red bell peppers, red onions, carrots, and mushrooms. The chicken and vegetables are coated with a mixture of balsamic vinegar, extra virgin olive oil, smashed garlic, fresh rosemary, sage, oregano or thyme, and a touch of sugar, enhancing the savory and sweet notes.
All ingredients are spread on baking sheets to avoid steaming, allowing the chicken skinless thighs and vegetables to roast properly at 425°F for 20 to 25 minutes. The result is tender, juicy chicken paired with roasted vegetables that have developed subtle caramelized edges, infused with aromatic herbal and balsamic flavors.
This dish can serve as a balanced main course on its own. The combination of protein and vegetables streamlined in one bake simplifies preparation and cleanup. Since the recipe does not specify storage or reheating tips, it is best enjoyed fresh.
Ingredients
- 8 chicken thigh boneless, skinless, trimmed of fat, 4 oz each
- 1 teaspoon kosher salt
- black pepper to taste, fresh
- cooking spray
- 10 asparagus ends trimmed, cut in half, medium
- 2 bell pepper sliced into strips, red
- 1 red onions (chopped in large chunks)
- 1/2 cup carrot sliced in half long, cut into 3-inch pieces
- 5 oz mushroom sliced
- 1/4 cup balsamic vinegar plus 1 tbsp
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (smashed and roughly chopped)
- 1/2 tsp sugar (omit for whole30, keto, paleo)
- 1 1/2 tablespoons rosemary fresh
- 1/2 tbsp oregano dried, or thyme
- 2 leaves sage chopped, fresh
Instructions
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 2thighs | |
| Calories | 401kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 48g | 96% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 214mg | 71% |
| Sodium | 518mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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