Balsamic Chicken with Roasted Vegetables

Balsamic Chicken with Roasted Vegetables

30 minutes
Calories 620kcal


  • 32 ounces boneless skinless chicken thighs (each, trimmed of fat)
  • 1 teaspoon kosher salt ,
  • black pepper (each, trimmed of fat)
  • cooking spray ,
  • 10 asparagus (medium,
  • 2 red bell pepper ,
  • 1 red onion (each, trimmed of fat)
  • 1/2 cup carrots (each, trimmed of fat)
  • 5 ounces sliced mushrooms ,
  • 1/4 cup balsamic vinegar ,
  • 2 tablespoons extra-virgin olive oil ,
  • 2 cloves garlic (each, trimmed of fat)
  • 1/2 teaspoon sugar (each, trimmed of fat)
  • 1 1/2 tablespoons fresh rosemary ,
  • 1/2 tablespoon dried oregano (each, trimmed of fat)
  • 2 leaves fresh sage (each, trimmed of fat)


  • 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. NUTRITION INFORMATION Yield: 4 servings, Serving Size: 2 thighs Amount Per Serving: Freestyle Points: 5 Points +: 10 Calories: 401 calories Total Fat: 17g Saturated Fat: 3g Cholesterol: 214mg Sodium: 518mg Carbohydrates: 15g Fiber: 4g Sugar: 2g Protein: 48g Read more at


Calories: 620kcal

Originally posted 2019-02-20 18:48:04.

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