One-Pan Balsamic Chicken with Roasted Vegetables
Balsamic chicken with roasted vegetables all in ONE pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: One-Dish Meal, Main, Gluten Free, Low Carb
- Method: Roast
- Cuisine: American
Ingredients
Units
Scale
- 8 boneless skinless chicken thighs
- 8 ounces white button mushrooms, halved or quartered
- 8 ounces Brussel sprouts, halved
- 1 pint grape tomatoes
- 1 medium red onion, roughly chopped
- 1 cup carrots, sliced
- Extra virgin olive oil non-stick cooking spray
For the chicken marinade:
- 2 cloves garlic
- 1 1/2 tablespoons fresh rosemary
- 1 1/2 tablespoons fresh oregano
- 2 leaves fresh sage
- 1/4 cup plus 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon brown sugar
- 2 tablespoons extra virgin olive oil
Instructions
- Rinse chicken thighs and pat dry with paper towels. Add the thighs into a large Ziploc bag.
- Make the marinade by adding garlic and fresh herbs into a food chopper (I used a hand chopper), chop them up. Remove the blade, add balsamic vinegar, salt, pepper, sugar, and olive oil into the chopper. Mix and scrape the sides of the food chopper to make sure all the herbs are mixed in.
- Pour the marinade into the Ziploc bag, zip up, and shake to coat the chicken well. Set in the fridge.
- Now, preheat oven to 425°F. In the meantime, spray a large roasting pan with EVOO non-stick cooking oil. Prepare all vegetables and place them in the pan in a single layer. Season the veggies with salt and pepper. Place a roasting rack on top of the prepared vegetables, lay marinated chicken on the rack in a single layer. Pour the marinade into the pan.
- Roast for 25-30 minutes, or until the internal temperature of your chicken reaches 165°F. Serve chicken with roasted vegetables.
Notes
Marinating the chicken overnight is going to enrich the flavor even more. Recipe adapted from SkinnyTaste.
Nutrition
- Serving Size: 1
- Calories: 632
- Sugar: 3.5g
- Sodium: 893.3mg
- Fat: 23.5g
- Saturated Fat: 5.4g
- Carbohydrates: 22.2g
- Fiber: 6.4g
- Protein: 81.4g
- Cholesterol: 362.8mg