Description
The BEST chicken recipe and one of my most popular! Balsamic Chicken with Roasted Vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one!
Yield: 4servings | Serving Size: 2thighs
Ingredients
84 oz each boneless skinless chicken thighs, trimmed of fat
1teaspoonkosher 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
1/2cupcarrots, sliced in half long, cut into 3-inch pieces
5ozsliced mushrooms
1/4cupplus 1 tbsp balsamic vinegar
2tablespoonsextra virgin olive oil
2clovesgarlic, smashed and roughly chopped
1/2tspsugar, omit for whole30, keto, paleo
1 1/2tablespoonsfresh rosemary
1/2tbspdried oregano or thyme
2leavesfresh sage, chopped
Instructions
- Preheat oven to 425°F.
Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your 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 or it will steam instead of roast.
- Bake 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.
Last Step:
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Nutrition
Serving: 2thighs, Calories: 401kcal, Carbohydrates: 15g, Protein: 48g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 518mg, Fiber: 4g, Sugar: 2g
