Feb 18, 2009

Balsamic Chicken with Roasted Vegetables





Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal, with very little clean-up.

This great Italian dish was from my cooking session with my good friend Julia of Julia's Healthy Italian. She's a mom of four small kids, an amazing cook and was so sweet to share this dish with all of you.

Prep time is quick, throw it in the oven and dinner is ready in 35-40 minutes. For easy clean up you can make this in disposable tins.


Balsamic Chicken with Roasted Vegetables
Gina's Weight Watcher Recipes
Servings: 5 Size: 2 thighs plus vegetables Old Points: 8 pts Points+: 9 pts
Calories: 347.1 • Fat: 17.0g Protein: 31.1 g Carb: 19.2 g Fiber: 5.8 g

Ingredients:
 
  • 10 (20 oz) boneless skinless chicken thighs
  • 20 medium asparagus, ends trimmed, cut in half
  • 3 red bell peppers
  • 1 cup carrots, sliced in half long way
  • 2 red onions, chopped in large chunks
  • 10 oz sliced mushrooms
  • 1/2 cup plus 2 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp sugar
  • salt and pepper
  • 3 tbsp fresh rosemary
  • 2 cloves garlic, smashed and sliced
  • 2 tbsp oregano or thyme
  • 4 leaves fresh sage, chopped

Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

65 comments :

  1. Wow, you are crankin out the recipes, girl!!! I LOVE this one!!! Looking forward to making it!

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  2. Sounds simple and healthy. Just the kind of dinners I need to start cooking more often :)

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  3. So easy! Looks delish!

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  4. This is a favorite marinade for veggies. Love it so much. We do toss in a tablespoon or so of brown sugar, so maybe that would still work for chicken.

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  5. I find that too much oil in roasted veggies makes the dish too high in calories. I tend to use a very small amount mixed in with some fructose syrup and soy sauce and brush them all over with it. They are tasty and lower in calories!

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  6. THis looks sooo delicious, I can't wait to make this!!!

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  7. Could you use boneless chicken breasts in this recipe? I'm not big on the dark meat of the chicken and it seems it might cut the points?

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    Replies
    1. i did, and it's scrumpy!!!!

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    2. How many chicken breasts did you use?

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    3. It can vary but if you're worried just use about as much chicken as you would for a stir fry dish to accommodate your taste. I cook this recipe and use differing amounts of chicken and different veggies a lot as a leftover dish using already cooked roaster meat and stir frying everything in a skillet before adding the chicken towards the end. It's hard to estimate obviously but a whole uncooked chicken breast is about 5 oz on average so according to the recipe you would want to use 4. To me that sounds like a lot more chicken then you'd want, however, but that's my opinion. Goodluck!

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  8. Yum! I made this and loved it. I posted the results on my blog (with a link to your original!)
    http://web.me.com/decanio/Real_Food_for_Real_Life/Main_Menu/Entries/2010/1/3_Balsamic_Chicken_%26_Veggies.html

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  9. I LOVE THIS TOO!

    @TNelson - you could but I would cook it less time so it doesn't dry out. Maybe skinless white meat on the bone may work better.

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  10. This is awesome! I made it last night and was so happy with how it turned out. I used chicken breast tenders instead of the thighs. It is something I would eat even when I am not dieting. Thanks for the great recipe!

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  11. thanks for this one! This is my 3rd recipe I have tried from you - and they are all yummy - are you getting your points based off of a full piece of chicken or 3 ozs? (I subbed breasts and it was wonderful!)

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  12. I just tried this recipe tonight and its the 2nd thing I have made from your site. It came out fantastic. I did change it slightly by adding the chicken and veggies to a large ziplock and then emulsifying the remaining ingredients with a hand blender to chop all the herbs and really mix that oil and vinegar. It blended beautifully and by throwing it all in the bag it was coated on every surface evenly. It also cut down on the prep time. I could see making just the veggies as a side dish they were so yummy. Thanks for sharing

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  13. Thanks Juliann, sounds like a good idea, and yes, fabulous as a side dish with the veggies only!

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  14. For those of you using chicken breast instead of thighs, the points are 6 points per serving, 307 calories.

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  15. this was REALLY good!!

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  16. This was fantastic...so good I would make it for company. Can someone tell me how to post without being anonymous?

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  17. When you post, there is an option just below this window, comment as: you make your choice there.

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  18. Wow - this was delicious and so easy! We definitely needed two roasting pans.
    We used boneless chicken breasts and cooked it for a little under a half hour.

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  19. Thank you so much for such a tasty, HEALTHY recipe! I used this as inspiration for a variation of the recipe on my blog.

    http://blogfoodbetter.blogspot.com/2011/02/balsamic-chicken-with-roasted.html

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  20. love this recipe-I am a one pan kinds girl! it was delish!!! thank you so much for all of your recipes. They have been part of the reason for my WW success

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  21. I am so thankful I found your site! My husband and daughter love all of the recipes that I've used from your site (and they don't even know how good it really is for them!) Thank you so very much for this, it really makes shedding the pounds that much easier.

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  22. It's my pleasure and I'm happy you all enjoyed this.

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  23. This looks delish and smells delish I am making this one right now....This is my 5th recipe by you and my family just love them Thanks!!!!

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  24. Just made this last night- phenomenal, even without the fresh sage (allergies, alas).

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  25. another AWESOME recipe..I did use breast and cooked it for 20-25 minutes uncovered. Also anothe suggestion for white meat. Brine it before you cook....water, lemon and salt in a dish for 15 minutes makes ALL the difference in the world, for juicy and tender white meat...
    Regards, Roxane

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  26. I made this dish tonight and it was really delicious. Thanks for the great recipe!!

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  27. Two for two for Skinny Taste!!! This was my 2nd try with a ST recipe and both were great. I made a couple adjustments but nothing major:
    - I followed Juliann's suggestion and blended the vinegar, oil, and herbs
    - I used just a smidge of oil and substituted Pam sprayed on the veggies/chicken
    - After I processed the vinegar, oil, and herbs, I basted the chicken and did them and the veggies that fit on a roaster with slots so the oil could drip off
    - I added brussels sprouts and a handful of grape tomatoes that needed to be used to the veggies

    This was absolutely delicious. I think it would be a good company dish. And the only thing I wish I had done differently was make like twice the mushrooms - the BEST tasting roasted mushrooms EVER!

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  28. wonderful! my husband absolutely LOVED them!

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  29. just made this tonight and the whole family fell in love!! the smell of all the herbs was heavenly before, during, and after being put in the oven. the herbs was a great blend that tasted amazing!! definitely keeping this recipe

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  30. Yum.Yum.Yum!! I made this for dinner last night and it was delicious!! I didn't have asparagus on hand, so I used zucchini instead. I served it with rice..definitely one of my favorites. I loved that it was so easy to make and clean up, and you can pretty much throw any veggies you have on hand in the meal. I also used skinless boneless chicken breast and it was done in 30 minutes. Thanks for yet another great meal!

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  31. Ok, this was FANTASTIC. This is the 3rd recipe I have used and everything has just been incredible! I joined WW or the first time the other day and this website is a godsend!!! Thank you Gina!!

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  32. I am going to make this receipe tomorrow night, but my question is do I have to use a roasting pan or can I use a baking dish that is large enough to hold all the ingredients on a single layer?

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    1. You could use a baking dish, a disposable tin, well folded tin foil(not structurally sound obviously), 6 oven safe skillets if you're oven is that big, you can even pan fry it instead of roasting it. One of the reasons I love so many of these recipes is because of the flexibility of the ingredients or cooking methods you can employ while maintaining the health value.

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  33. this is in the oven as i type! i love your site because i can always find a recipe for what i already have at home! can't wait to try this tonight, had the turkey stuffed peppers last night and my bf is STILL raving about the mini turkey meatloaves i made on monday!! those are a staple for sure now :) thanks so much, you make WW so much easier!

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  34. This recipe was absolutely amazing! It was full of flavor and I didn't change a thing, nor is there a need to. My 17 year old son was skeptical, telling me there seemed to be a lot going on with it, but had seconds when he ate this. My family is requesting this again for our menu rotation.

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  35. Wonderful!! I really don't like chicken thighs, but I used them so I could try the recipe the way it was written, and they were great. Very flavorful! It seemed like there would be too many vegetables (I only used half of the chicken), but they were so good - I think I will double up on the veggies next time!
    Thank you for the excellent recipes!

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  36. if you use two pans, do you do the vegetables and chicken separate so they dont touch?

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  37. just tried this recipe and quite pleased with it. I added Brussel sprouts and leeks

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    Replies
    1. also I waited to the very end for the asparagus because I like mine with a bit of crunch

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  38. i tried this recipe and everything burnt. Not sure what I did wrong...

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  39. Loved loved loved the combination of vegetables! I didn't have a big enough roaster for everything so I did the chicken in one and the vegetables int eh other. I covered the chicken, but left the veg uncovered to roast. When it was done, I poured the chicken and chicken juices over the veg and served. Turned out really good, although next time I might leave the veg in the over just a tad longer. Wonderful flavours!

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  40. This is incredible! My kids took a bite and squealed with delight. They said, "it's delicious!" They are not picky eaters, but what mother doesn't get excited about their kids loving veggies?! This will be a summer staple for sure! Thanks!

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  41. Are you sure that the oven temp is set at 425 degrees and baked for 35-40 minutes? I did as directed but it burned after 35 minutes. My oven is calibrated correctly.

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  42. Really want to try this one out tonight. What about adding some red potatos in there?

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  43. I made this for the first time the other day, followed directions exactly- and I set off every smoke detector in the house after only 12 min in the oven. The chicken was burned beyond being salvageable. But the vegetables were out of this world delicious and a HUGE hit, I can't imagine what I could have done wrong! Will try again when its not too cold to have the windows open...just incase!

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  44. This recipe was DELICIOUS! I substituted the veggies with a bag of frozen California mixed veggies (didn't have many veggies on hand) and the fresh sliced carrots. Turned out fantastic! My husband is a semi-picky eater so I was stoked he enjoyed this! Another win Gina! Keep these awesome recipes coming! :)

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  45. Made this tonight - delicious!! I am not a big fan of chicken thighs so I used breasts instead but it was still really good. Served it with some polenta. So filling!

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    1. Just want to add I don't know why so many people had issues with burning. I had no problem. I did need to use more than one pan as it the volume was so great; i just divided it all into 3 pans with come chicken and veggies in each. Worked great.

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  46. I made this last night, and it's absolutely delicious! I am not really a fan of onions and mushrooms, but I followed the recipe anyways...And I'm glad I did, because the dish turned out incredible!

    Honestly, I was more excited about the chicken at first, since I'm just starting to eat more veggies now. But now that I've tasted, the veggies are my favorite part!

    I'm in a dorm in college, so eating healthy can be tough...I will definitely be making this dish during my meal prep day each week so I can have this as lunch or dinner on a regular basis :) Thank you!!

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  47. I made this this morning to take to work for lunch. I think I messed up a little. I used chicken breasts instead and it came out a little dry. It was very tasty though !! I made some basic quinoa to go on the side. Healthy meal , maybe I should reduce the time or add a pan of water in the over??

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  48. This so good. I made it last week and am making it again today. I marinate the veg and chicken for a few hours in separate bags and roast in separate pans but serve mixed together.
    Delicious!

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  49. do you use the marinade to roast or do you spill it out??

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  50. Made this last night ... used dried herbs and boneless skinless chicken tenders and it was delicious!

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    1. Oh I'm so glad to hear you used dried herbs, as I was going to do the same thing and am glad it turned out just as delicious! Trying this one tonight!

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  51. Love 90+ percent of your recipes, but not this one.... too much balsamic and did not like the mix of herbs. Sorry.

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  52. how long for bone in?

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  53. Made this tonight and it was amazing! I actually subbed a lot of the veggies and used it as an opportunity to clean out the fridge. I used mushrooms, some cherry tomatoes, zucchini and carrots. Will definitely be a keeper as I always have frozen chicken and some type of veggies in the fridge. An easy, last minute meal!

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  54. I'm making this tonight. It looks delicious. Do you add the marinade to the pan or do you strain out the chicken and veggies?? Thanks!

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  55. Mde it tonight. Very tasty. I didn't have fresh rosemary so u used what I had but I didn't like the way it cooked. it was like thin sticks in my meal. Besides that it was good

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  56. My chicken came out light not dark like the picture. Not sure why

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  57. I am eating this as I type. It is very good and not too vinegary as I suspected it would be.I used chicken breast. I normally like to load up on starch but with the variety in this dish of veggies there is nothing to crave,

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