BALSAMIC VEGETABLES RECIPE RECIPES

Name: Balsamic Chicken with Roasted Vegetables
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 4 oz each 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 onions (chopped in large chunks); 1/2 cup carrots (sliced in half long, cut into 3-inch pieces); 5 oz sliced mushrooms; 1/4 cup plus 1 tbsp balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 cloves garlic (smashed and roughly chopped); 1/2 tsp sugar (omit for whole30, keto, paleo); 1 1/2 tablespoons fresh rosemary; 1/2 tbsp dried oregano or thyme; 2 leaves fresh sage (chopped)

BALSAMIC CHICKEN WITH ROASTED VEGETABLES RECIPE

Balsamic Chicken with Roasted Vegetables Recipe image

Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.

Provided by Gina

Categories Dinner

Total Time 30 minutes

Yield 4

Number Of Ingredients 16

Ingredients

8 4 oz each 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 onions (chopped in large chunks)
1/2 cup carrots (sliced in half long, cut into 3-inch pieces)
5 oz sliced mushrooms
1/4 cup plus 1 tbsp balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic (smashed and roughly chopped)
1/2 tsp sugar (omit for whole30, keto, paleo)
1 1/2 tablespoons fresh rosemary
1/2 tbsp dried oregano or thyme
2 leaves fresh sage (chopped)

Steps:

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 Facts : ServingSize 2 thighs, Calories 401 kcal, CarbohydrateContent 15 g, ProteinContent 48 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 214 mg, SodiumContent 518 mg, FiberContent 4 g, SugarContent 2 g

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES ...

Balsamic Roasted Chicken Thighs with Root Vegetables ... image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, FatContent 27g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 604mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 27g protein.

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