Description
Balsamic Chicken with Roasted Vegetables is a flavorful and healthy meal featuring marinated chicken thighs and a variety of roasted vegetables.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, oregano, salt, and black pepper.
- Add the chicken thighs to the bowl and coat them well with the marinade. Let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
- In a large baking dish or sheet pan, arrange the halved baby potatoes, broccoli florets, sliced red bell pepper, and sliced onion. Drizzle with a little olive oil and season with salt and pepper. Toss to combine.
- Place the marinated chicken thighs on top of the vegetables in the baking dish.
- Pour any remaining marinade over the chicken and vegetables.
- Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
- For extra flavor, consider adding fresh herbs like rosemary or thyme to the marinade.
- You can also substitute the vegetables with seasonal favorites like zucchini or asparagus for a different twist.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg