Balsamic Chicken with Roasted Vegetables

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5 from 107 votes

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.
  •


Calories: 620kcal

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

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