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Balsamic Chicken with Roasted Vegetables Recipe

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This recipe for Balsamic Chicken with Roasted Vegetables is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-4 oz each boneless skinless chicken thighs, trimmed of fat
½ tsp kosher salt
black pepper to taste
cooking spray
5 medium asparagus (ends trimmed, cut in half)
1 red bell pepper, sliced into strips
½ red onion, chopped into large chunks
¼ cup carrots, sliced in half long about 3 inch pieces
2.5 oz sliced mushrooms (optional)
⅓ cup plus 1 T balsamic vinegar
1 T extra virgin olive oil
1 clove garlic, smashed or roughly chopped
¼ tsp sugar (omit for whole30, keto, paleo
¾ T fresh rosemary
¼ tsp dried oregano or thyme
1 leaf fresh sage, chopped
Directions:
Directions:
1. Preheat oven 425 degrees.

2. Season chicken with salt and pepper. Spray baking sheet with oil.

3. Combine all the ingredients together in a large bowl using your hands to mix well and then arrange everything on the prepared baking sheets spread out in a single layer.

4. The vegetables should not touch the chicken or it will steam instead of roast. If necessary use a second baking sheet spayed with oil.

5. Bake about 20-25 minutes, rotating the pan top to bottom or until the chicken is cooked through and the vegetables are roasted and tender.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serving: 2 thighs
Calories 401
Carbs 15
Protein 48
fat 17
Cholesterol 214mg
sodium 518mg
Sugar 2g

 

 

 

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