Balsamic Parmesan Chicken and Veggies

Name: Balsamic Parmesan Chicken and Veggies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 large bone-in chicken thighs; 4 cups broccoli florets; 3 cups cauliflower florets; 1 cup sliced shallots; 1 large sweet potato; 3 tablespoons extra-virgin olive oil; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 1/2 teaspoon dried Italian herbs; 1/2 teaspoon sweet paprika; 4 large cloves garlic; 1 teaspoon dried marjoram; 4 tablespoons balsamic vinegar; 1/3 cup grated Parmesan cheese

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5.0

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
606 kcal
Course
Main Course
Cuisine
American

Balsamic Parmesan Chicken and Veggies

Rhea Duncan

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Balsamic Parmesan Chicken and Veggies is a flavorful sheet pan dish with chicken thighs, balsamic vinegar, veggies, and Italian herbs.

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Ingredients

Servings

4 large bone-in chicken thighs or chicken breasts
4 cups broccoli florets
3 cups cauliflower florets
1 cup sliced shallots or 1 large red onion
1 large sweet potato peeled and cubed
3 tablespoons extra-virgin olive oil divided
1/2 teaspoon salt or to taste
1/2 teaspoon ground pepper divided
1/2 teaspoon dried Italian herbs
1/2 teaspoon sweet paprika
4 large cloves garlic minced
1 teaspoon dried marjoram or oregano
4 tablespoons balsamic vinegar
1/3 cup grated Parmesan cheese

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Instructions

Preheat oven to 450 degrees F.
Lightly grease a rimmed baking sheet with cooking spray and set it aside.
In a large bowl, combine broccoli florets, cauliflower florets, shallots or red onion, sweet potato cubes, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, dried Italian herbs, and paprika. Toss well to coat.
Transfer the veggies to the prepared baking sheet and spread them into an even layer.
In a small bowl, combine minced garlic, marjoram, or oregano, the remaining 2 tablespoons of oil, salt, and pepper. Coat the chicken with the garlic mixture, rubbing it well into the chicken.
Arrange the chicken on the baking sheet on top of the veggies.
Roast everything in the preheated oven for 15 minutes.
After that, toss the vegetables, and drizzle the chicken with the balsamic vinegar.
Sprinkle the veggies and the chicken with Parmesan and continue to roast until the vegetables are tender and the chicken nicely browned, about another 10-15 minutes. An instant-read thermometer inserted in the thickest part of the chicken should read 165 degrees F.
Remove from the oven, and let everything cool for 10 more minutes. If desired sprinkle more parmesan on top, and some chopped fresh parsley, and serve.

Nutrition Information

Show Details

Calories 606kcal (30%) Carbohydrates 37g (12%) Protein 33g (66%) Fat 38g (58%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 18g Trans Fat 0.1g Cholesterol 149mg (50%) Sodium 643mg (27%) Potassium 1254mg (36%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 8901IU (178%) Vitamin C 124mg (138%) Calcium 200mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 606 kcal

% Daily Value*

Calories	606kcal	30%
Carbohydrates	37g	12%
Protein	33g	66%
Fat	38g	58%
Saturated Fat	9g	45%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	18g	90%
Trans Fat	0.1g	5%
Cholesterol	149mg	50%
Sodium	643mg	27%
Potassium	1254mg	27%
Fiber	8g	32%
Sugar	12g	24%
Vitamin A	8901IU	178%
Vitamin C	124mg	138%
Calcium	200mg	20%
Iron	3mg	17%