Balsamic Chicken With Roasted Veggies
Discover the perfect blend of savory and sweet with this delicious Balsamic Chicken with Roasted Veggies — a wholesome, flavor-packed dish that's as satisfying as it is simple to make!
Ingredients
- 8 boneless skinless chicken thighs (4 oz each), trimmed
- 1 tsp kosher salt
- Fresh black pepper to taste
- Cooking spray
- 10 medium asparagus trimmed and halved
- 2 red bell peppers sliced
- 1 red onion chopped into large chunks
- 1/2 cup carrots sliced in half lengthwise and cut into 3-inch pieces
- 5 oz sliced mushrooms
- 1/4 cup + 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 cloves garlic smashed and roughly chopped
- 1/2 tsp sugar optional, omit for whole30, keto, paleo
- 1 1/2 tbsp fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage chopped
Instructions
- Preheat the oven to 425°F.
- Season the chicken with salt and pepper. Spray two large baking sheets with cooking oil.
- In a large bowl, combine all ingredients, using your hands to mix well. Arrange everything on the prepared baking sheets in a single layer.
- Ensure the vegetables do not touch the chicken to prevent steaming instead of roasting.
- Bake for about 20-25 minutes, rotating the pans from top to bottom halfway through. Cook until the chicken is done and the vegetables are roasted and tender.
Notes
Notes:
For a flavorful twist, try adding a sprinkle of Parmesan cheese before serving.
For a flavorful twist, try adding a sprinkle of Parmesan cheese before serving.