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Balsamic Chicken Thighs with Roasted Vegetables

Balsamic Chicken Thighs with Roasted Vegetables

Delicious balsamic chicken thighs paired with roasted vegetables, seasoned with herbs for a healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 4 thighs
Calories 401 kcal

Equipment

  • baking sheets

Ingredients
  

  • 8 oz boneless skinless chicken thighs trimmed of fat
  • 1 teaspoon kosher salt
  • fresh black pepper to taste
  • cooking spray
  • 10 medium asparagus ends trimmed, cut in half
  • 2 red bell peppers sliced into strips
  • 1 red onion chopped in large chunks
  • ½ cup carrots sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • ¼ cup balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic smashed and roughly chopped
  • ½ teaspoon sugar omit for whole30, keto, paleo
  • 1 ½ tablespoons fresh rosemary
  • ½ tablespoon dried oregano or thyme
  • 2 leaves fresh 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.

Notes

Make sure to not overcrowd the baking sheets for optimal roasting.

Nutrition

Serving: 2thighsCalories: 401kcalCarbohydrates: 15gProtein: 48gFat: 17gSaturated Fat: 3gCholesterol: 214mgSodium: 518mgFiber: 4gSugar: 2g
Keyword Balsamic Chicken Thighs, Chicken Recipes, Healthy Meal, Italian Cuisine, roasted vegetables
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