Description
A simple, healthy dinner with tender balsamic chicken and roasted vegetables.
Ingredients
Scale
- 8 boneless skinless chicken thighs (4 oz each), 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 onion, 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
Instructions
- Preheat oven to 425°F.
- Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all ingredients in a large bowl and mix well with your hands.
- Arrange everything on the baking sheets in a single layer, keeping vegetables separate from the chicken.
- Bake for 20 to 25 minutes, rotating pans halfway, until chicken is cooked and vegetables are tender.
Notes
- For crispier vegetables, spread them in a single layer without overcrowding.
- Use fresh herbs for the best flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: balsamic chicken, roasted vegetables, healthy dinner, sheet pan meal, easy recipe