Balsamic Chicken with Roasted Vegetables
This Balsamic Chicken with Roasted Vegetables is a quick, one-pan meal perfect for busy weeknights. Tender chicken thighs and colorful vegetables roast together with a savory balsamic-herb glaze for a flavorful dinner ready in just 30 minutes.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Ingredients
8 boneless, skinless chicken thighs, trimmed of fat
1 tsp kosher salt
Freshly ground black pepper, to taste
10 medium asparagus spears, ends trimmed and halved
2 red bell peppers
1 red onion, chopped into large chunks
½ cup carrots, halved lengthwise and cut into 3-inch pieces
5 oz mushrooms, sliced
¼ cup Paducah Olive Oil’s Traditional Balsamic Vinegar
2 tbsp Paducah Olive Oil’s Koroneiki Olive Oil
2 cloves garlic, smashed and roughly chopped
½ tsp sugar
1 ½ tsp fresh rosemary
½ tbsp dried oregano (or thyme)
2 fresh sage leaves, chopped
Instructions
Preheat oven to 425°F.
Season chicken with salt and black pepper. Lightly oil two large baking sheets.
In a large bowl, combine chicken, vegetables, balsamic vinegar, olive oil, garlic, sugar, rosemary, oregano (or thyme), and sage. Toss with hands until well coated.
Arrange chicken and vegetables on prepared baking sheets in a single layer, keeping vegetables separate from chicken so they roast rather than steam.
Bake for 20–25 minutes, until chicken is cooked through (165°F internal temperature) and vegetables are tender and lightly caramelized.