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Balsamic Chicken

A flavorful and healthy one-pan meal featuring tender chicken thighs coated in a tangy balsamic glaze, roasted alongside vibrant vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb boneless, skinless chicken thighs trimmed of fat
  • 1 teaspoon kosher salt
  • fresh black pepper to taste
Vegetables
  • 10 medium asparagus ends trimmed, cut in half
  • 2 red bell peppers sliced into strips
  • 1 red onion chopped in large chunks
  • 0.5 cup carrots sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
Balsamic Glaze
  • 0.33 cup balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic smashed and roughly chopped
  • 0.5 teaspoon sugar omit for whole30, keto, paleo
  • 1.5 tablespoons fresh rosemary
  • 0.5 tablespoon dried oregano or thyme
  • 2 leaves fresh sage chopped

Method
 

Preparation Steps
  1. Preheat oven to 425°F (220°C).
  2. Season chicken thighs with salt and pepper. Line two large baking sheets with parchment paper or lightly grease them.
  3. In a large bowl, combine all the prepared vegetables with the balsamic vinegar, olive oil, garlic, sugar (if using), rosemary, oregano/thyme, and sage. Toss well to coat everything evenly.
  4. Arrange the seasoned chicken thighs on one side of the baking sheets and spread the vegetables on the other side in a single layer. Ensure the vegetables do not overlap the chicken too much to allow for proper roasting.
  5. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized. You can rotate the baking sheets halfway through for even cooking.
  6. Serve hot.

Notes

This is a versatile recipe. Feel free to swap out vegetables based on seasonality or preference. For a spicier kick, add a pinch of red pepper flakes to the glaze.