How To Make Balsamic Chicken with Roasted Vegetables
For a healthy and scrumptious meal, whip up some juicy balsamic chicken served with tender asparagus, bell peppers, and more in a earthy and tangy balsamic.
Serves:
Ingredients
- 8chicken thighs,boneless skinless, trimmed of fat
- 1tspkosher salt
- fresh black pepper,to taste
- cooking spray
- 10medium asparagus,ends trimmed, cut in half
- 2red bell peppers,sliced into strips
- 1red onions,chopped in large chunks
- ½cupcarrots,sliced in half long, cut into 3-inch pieces
- 5ozmushrooms,sliced
- ¼cupbalsamic vinegar,plus 1 tbsp
- 2tbspextra virgin olive oil
- 2garlic cloves,smashed, roughly chopped
- ½tspsugar
- 1½tbspfresh rosemary
- ½tbspdried oregano,or thyme
- 2fresh sage leaves,chopped
Instructions
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Preheat the oven to 425 degrees F.
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Season the chicken with salt and pepper. Spray 2 large baking sheets with oil.
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Combine the chicken, asparagus, bell peppers, onions, carrots, mushrooms, balsamic vinegar, olive oil, garlic, sugar, rosemary, oregano, and sage in a large bowl.
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Use 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.
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Bake for 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.
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Serve warm, and enjoy!
Nutrition
- Calories: 1055.97kcal
- Fat: 77.83g
- Saturated Fat: 18.96g
- Trans Fat: 0.33g
- Monounsaturated Fat: 35.78g
- Polyunsaturated Fat: 16.07g
- Carbohydrates: 18.88g
- Fiber: 4.34g
- Sugar: 8.96g
- Protein: 67.30g
- Cholesterol: 378.28mg
- Sodium: 809.23mg
- Calcium: 85.63mg
- Potassium: 1262.99mg
- Iron: 4.70mg
- Vitamin A: 327.94µg
- Vitamin C: 82.96mg
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