One-Pan Balsamic Chicken with Roasted Vegetables

• Gluten free

• Meat

  • 8 Chicken thighs, boneless skinless

• Produce

  • 8 oz Brussel sprouts
  • 8 oz Button mushrooms, white
  • 1 cup Carrots
  • 2 cloves Garlic
  • 1 pint Grape tomatoes
  • 1 1/2 tbsp Oregano, fresh
  • 1 Red onion, medium
  • 1 1/2 tbsp Rosemary, Fresh
  • 2 Sage, leaves fresh

• Condiments

  • 5/16 cup Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Brown sugar
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 Olive oil non-stick cooking spray, Extra virgin

Found on delishplan.com

Description

Ingredients

• 8 boneless skinless chicken thighs
• 8 ounces white button mushrooms, halved or quartered
• 8 ounces Brussel sprouts, halved
• 1 pint grape tomatoes
• 1 medium red onion, roughly chopped
• 1 cup carrots, sliced
• Extra virgin olive oil non-stick cooking spray
• 2 cloves garlic
• 1 1/2 tablespoons fresh rosemary
• 1 1/2 tablespoons fresh oregano
• 2 leaves fresh sage
• 1/4 cup plus 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon brown sugar
• 2 tablespoons extra virgin olive oil

Directions

• Rinse chicken thighs and pat dry with paper towels. Add the thighs into a large Ziploc bag.
• Make the marinade by adding garlic and fresh herbs into a food chopper (I used a hand chopper), chop them up. Remove the blade, add balsamic vinegar, salt, pepper, sugar, and olive oil into the chopper. Mix and scrape the sides of the food chopper to make sure all the herbs are mixed in.
• Pour the marinade into the Ziploc bag, zip up, and shake to coat the chicken well. Set in the fridge.
• Now, preheat oven to 425°F. In the meantime, spray a large roasting pan with EVOO non-stick cooking oil. Prepare all vegetables and place them in the pan in a single layer. Season the veggies with salt and pepper. Place a roasting rack on top of the prepared vegetables, lay marinated chicken on the rack in a single layer. Pour the marinade into the pan.
• Roast for 25-30 minutes, or until the internal temperature of your chicken reaches 165°F. Serve chicken with roasted vegetables.

Nutrition