Balsamic Parmesan Chicken and Veggies
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
606 kcal
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Course
Main Course
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Cuisine
American
Balsamic Parmesan Chicken and Veggies
Description
This dish consists of bone-in chicken thighs roasted at high heat alongside broccoli and cauliflower florets, cubed sweet potatoes, and sliced shallots or red onion. Vegetables are tossed with olive oil, salt, pepper, Italian herbs, and paprika, then spread in a single layer on a baking sheet. The chicken is rubbed with minced garlic, marjoram or oregano, and seasoned with salt and pepper before being placed atop the vegetables.
During roasting, the vegetables develop a tender texture with slightly caramelized edges while the chicken skin crisps and browns. After 15 minutes, tossing vegetables and drizzling balsamic vinegar on chicken enhances flavor complexity. A generous sprinkle of grated Parmesan cheese on both the chicken and veggies before finishing the roast adds a nutty, salty finish.
This one-pan meal offers a comforting blend of earthiness from sweet potatoes and cauliflower, freshness from broccoli, and aromatic herbs. The balsamic vinegar contributes acidity to balance the richness of the chicken and cheese, making it a satisfying and flavorful dinner option.
Ingredients
- 4 chicken thighs or chicken breasts, large bone-in
- 4 cups broccoli florets
- 3 cups cauliflower florets
- 1 cup shallots or 1 large red onion, sliced
- 1 sweet potato peeled and cubed, large
- 3 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper divided, ground
- 1/2 teaspoon italian herb blend dried
- 1/2 teaspoon paprika sweet
- 4 garlic minced, large cloves
- 1 teaspoon marjoram or oregano, dried
- 4 tablespoons balsamic vinegar
- 1/3 cup Parmesan Cheese grated
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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