Balsamic Chicken Thighs with Roasted Vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one!
Balsamic Chicken with Roasted Vegetables
Balsamic Chicken with Roasted VegetablesI love sheet pan, one pot recipes because they make for super easy clean up. More sheet pan chicken recipes I love to make are Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, Turmeric Roasted Chicken and Sweet Potatoes, and Baked Apple Cider Chicken and Cabbage.
Adapted from my friend Julia of Julia’s Healthy Italian. She’s a mom of four small kids, with a full time career and an amazing cook. I shared this a few years ago, but since I’ve made some minor changes to the original recipe.
This is the perfect weeknight dish, with quick easy prep. If you want to add a grain to the side, quinoa would be great. For easy clean up you can line the tins with foil. You can also double the recipe and cook ahead of time to add as a meal prep recipe.
More Chicken Thigh Recipes:
- Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre)
- Braised Chicken Thighs with Mushrooms and Leeks
- Air Fryer Chicken Thighs
- Arroz con Pollo
- Air Fryer Asian Boneless Chicken Thighs
Balsamic Chicken with Roasted Vegetables
Ingredients
- 8 4 oz each boneless skinless chicken thighs, 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 onions, 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 the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
- The vegetables should not touch the chicken or it will steam instead of roast.
- Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
Last Step:
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Really tasty. I added a little agave instead of sugar . Balanced that sweet a d savory. Will make again
Really great – I double the veggies and the seasoning/vinegar so that there is plenty left over for lunches. My daughter loves it with mashed potatoes.
Great recipe! Pretty quick & delicious. Will make again with more garlic. Made with red pepper & red onion. Sauted zuchini as a side.
I love this recipe! The flavors come together so perfectly. Will make again.
Thanks Lauren!
Delicious. A family favorite.
I liked this in theory; we cut the amounts down a bit but followed the recipe pretty closely. At 30 minutes, the carrots were still quite hard and the onions weren’t done. The mushrooms and asparagus were perfect. Good flavor, though.
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Made it for my Sunday dinner group. I threw in so many summer veggies from my csa – fennel, tomatoes, green beans, garlic scapes, red onions, Italian peppers. Made 8 servings and the 6 of us ate all the veggies. So good!
Is this recipe freezer friendly?
This looks soo easy and soo good. I will definitely make this.
Super adaptable recipe! I used sugar snap peas, baby carrots, and pre sliced mushrooms. Didn’t need a knife or cutting board. I used garlic salt, white balsamic vinegar, and dried sage and dried thyme. Dried rosemary isn’t as good as fresh so I used fresh rosemary. I also baked the chicken (thin sliced breast) separately because I ran out of room on the pan. People who don’t cook- you should make this recipe. Even lazy people like me can make it 😂
loved the flavor and taste of this recipe
I used to love this recipe, but about a year ago my husband and I switched to vegetarian. Do you think I could/should replace the chicken with tofu? I am struggling to find variety in my meals with enough protein and not way too many carbs.
I don’t see why not. You may need to experiment with cook times though as I haven’t made it with tofu.
Very tasty. I used fresh herbs throughout recipe because I had them on hand. Added green beans because I only had one red bell pepper and more mushrooms because I had 8 oz package and more asparagus…more veggies always good to me! Husband really thought this was good, definitely will make this again. We barbecued the thighs because, well, we barbecue almost everything! Thanks Gina…leftover veggies for lunch is one of my favs.
Really good! Hubby had thirds:) And you can sub any veggies you have in the fridg like I did. Shallots, grape tomatoes, yellow peppers.
This recipe is a family favorite and I love the leftovers as well. I’m having a problem with burning tho. This dish burns every time I make it, but if I cook it for less time, things aren’t cooked all the way through. Any suggestions?
It took longer than 25 minutes to cook. At lease 35, maybe more like 45. At 30 minuets the veggies were still hard. Meat thermometer in the chicken was just below the recommended 166F. Separating the chicken from the veggies doesn’t prevent the chicken from steaming because of the liquid from the veggies and the vinegar. Tasty though.
I would put the chicken and the veggies on separate trays and start the veggies before the chicken.
We had this tonight and even my picky eater hubby liked it!
What is the points on the green plan? I feel like the number I calculated was too high.
Made this last night. Only change was I left out the asparagus and added sweet potatoes. It was delicious!!
So easy and delicious! Used my fave veggies and it came out perfect. Broiled for a few mins at the very end.
Absolutely Delish!!! Thank you Gina !
This is by far one of my favorite Skinnytaste recipes, I always come back to it. Although I made quite a few changes, I used dried thyme and oregano and omit sage and rosemary. No mushrooms or asparagus; I find the asparagus would get over cooked and also it doesn’t keep well for leftovers. I usually add green beans instead but I see another poster mentioned Brussels sprouts so I’ll have to try that! I keep the chicken and veggies on two different baking sheets and also leave them marinating overnight. 2 tablespoons each of balsamic is the perfect balance for my taste! Those who say they hated this recipe, be creative and make it your own! Of course not everyone has the same tastes but with a little tweaking you can still have a healthy recipe you’ll love
I am confused. Do you combine the chicken with everything else and then separate it, or cook the chicken dry and combine later? Thx!
This was very yummy! Used Herbs de Provence instead of the spices as a cheat. Still very delicious. Added zucchini into the mix. Another keeper Gina!
I am making this tonight because I already bought the ingredients…but I am disappointed that the SP value is off after using the recipe builder. I decreased the (32oz. – 4oz each x 8) chicken thighs to 24 oz. because that was the amount of chicken I bought. That alone is 24 SP divided by 4 is 6 SP without counting the 2 T. oil (8SP) oil or balsamic vinegar (4SP). My calculation comes to 9SP. While it is a generous amount of chicken per serving, maybe you meant it to serve more than 4?? It just means I won’t be having that second glass of wine!
veggies were done in 20 minutes but chicken was not. Time and temp need to be adjusted. Flavor was not my favorite,
I am going to make this tonight and I have chicken tenders instead to cook up. I am wondering if I should do veggies in a separate pan and put in oven first as the tenders might be done before them. Also, should I decrease the oven temp down to 350 degrees being that chicken tenders are smaller? Any advice is welcome. Thank you.
This is probably my all time favorite recipe on SkinnyTaste. I make it weekly and just rotate the vegetable with what is on sale and in season. I put it together in the morning and leave it in my fridge to marinate until dinner.
Thank you so much Gina! My family loves your cooking style and we love your weekly planner fòr mòst of our meals.
What does “rotate the pan top to bottom” mean? I’ve done lots and lots of cooking over the past 25 years and have never seen the term top to bottom used when a recipe instructs to rotate the pan!
Since you prepare two baking sheets, you put half recipe on one and half on the other halfway Thru Cooking. Time, move the one on top rack to bottom and bottom pan to top so it cooks evenly. America’s test kitchen does this all the time. It allows for evening cooking.
Once again another delicious recipe! I used boneless, skinless chicken breast for less points. The flavor is so good I think I’ll roast veggies like this more often (typically I just roast them in olive oil and sea salt & pepper).
I tried making this tonight….what kind of pan(s) is big enough to hold all of these ingredients without touching the chicken? I ended up putting the chicken on one pan and the vegetables on another. It didn’t really turn out how you described. Any suggestions? The recipe seems great!
Recipe calls for two sheet pans, usually I use 18×13 I think. Which are pretty large. I would probably put half veggie and chicken on one and half on the other. And swap racks half way thru cooking
Making this tonight, Trying to add to my tracker for WW, But i am getting 2 different SP.. By Calculator 2sp by Createing recipe comes out 11 sp.. Help need to know the corrected amout…
You have to use recipe builder to get accurate points.
This was great. I only had one red pepper so I used a large parsnip instead. The none of the flavors were too over powering and the chicken came out nice and tender. I used parchment paper to avoid sticking.
This was so delicious! Used sweet potato, mushrooms, and brussels sprouts for the veg. My 2 yo inhaled her entire dinner and asked for seconds!
I have made this multiple times. It’s a delicious and flavorful recipe. It’s just a bonus that it is so healthy!
This was so easy and so good! My husband said it’s his favorite thing I’ve made!
Being someone who loves balsamic vinegar, I thought that it would be a great recipe. However, I was very wrong. This is honestly one of the worst meals I have ever had. The recipe was followed exactly but in the end it made me sick and I had to throw it all out. If you read this, I do not recommend.
I think you may have bought bad chicken. I make this monthly….and even for guests. Always a hit!
How do you feel about throwing some zucchini or squash in there? I wasn’t sure if they’d dry up too fast compared to the other vegetables. I stuck to the original recipe last time and it was amazing!
If you keep the squash in thick slices it should work very well. I roasted zucchini frequently and it’s great,
You say to rotate the pan from top to bottom. I’m not much of. a cook so I want to make sure what you mean? Also, I want to make this for 2 very light eaters and I’m not sure how to reduce it?? I just want to make three thighs…. thank you….I’m new to your blog and everything looks SO delicious and simple. Even I can attempt it?
Since you prepare two baking sheets, you put half recipe on one and half on the other halfway Thru Cooking. Time, move the one on top rack to bottom and bottom pan to top so it cooks evenly.
I make this meal a couple times a month. I always double the recipe for leftovers, so I use 2 pans (one chicken, one veggies). Delicious!
Is the nutrition per serving or for the whole meal???
Per serving.
Has anyone tried this using dried rosemary and dried sage instead of fresh? If so, does it turn similar?
YES…it turns out fine with dried herbs.
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This was delicious! We made it for dinner last night and I’ll definitely be making it again!
I have made this recipe several times and love it! Balsamic vinegar is one of my favorite ingredients, so I am happy to eat it on more than just a salad. Five stars!
Made this again last night and it was soo good. Great for using up stray vegetables in the fridge.
We absolutely love this dish! I prepared the veggies in the morning and put it in the oven after church for the family. It was ready in 20 minutes. Thanks for all your recipe help.
I see that it’s been asked a few times, but have you tried this in an Instant Pot? I’m trying to figure out how much liquid to add without it becoming soupy.
I have not had a chance to yet!
This is one of my go to meals! Delicious. And works well with other vegetables on hand. I also make an extra batch of vegetables for another night’s meal!
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This was soooooooo good! A keeper!
winner winner chicken dinner! see what i did there? 🙂 thanks gina, as always!
🙂
Hi! looks amazing! If using boneless skinless chicken what would the cook time be?
Thanks!
depends on the thickness
My family always makes one poultry and one beef recipe for our Jewish Holiday dinners. This past Rosh Hashanah this was our poultry dish. It was a huge hit with the entire family. We had to quadruple the recipe but it was just as good as when we only made one batch! Definitely will keep this on the menu, especially for guests since it’s so simple to make.
I went to Weight Watchers mobile and calculated the recipe and came out with 5 freestyle points.. Tasty Meal..
This was one of the first Skinnytaste recipes we made and it had us coming back for more! The chicken turned out juicy and the veggies were the right texture and so full of flavor. Love the one-pan mentality and how easy it is to cook it all together. This is a great weeknight, easy to throw together meal and one we’ve made many times since!
Could another vegetable be used in place of asparagus? Which would be a comparable substitute?
Fresh Green Beans instead of asparagus works fine!
This recipe is terrific!
This was fabulous! I used what I had on hand, which was chicken breasts, one yellow pepper, a sweet onion, and lots of carrots. I only had dried herbs. It didn’t taste like it was lacking anything.
Can you do ‘‘tis in a instant Pot ?
I entered this into WW tracker and it came out as 8 points with Chicken thighs and 3 points with chicken breasts. Balsamic vinegar has points and chicken thighs are not zero point foods. The recipe is incorrect in calculating the smart points. With that said I love this reipe.
32 oz uncooked, skinless boneless chicken thighs – 19 SP, balsamic 1 Sp, sugar 1 sp- I get 5 SP
I think she is right, 8 points. Balsamic is 4 (1/4c plus 1TBS = 5 Tbsp). 2 Tbsp Olive oil adds 8. I love your recipes too and will plan to try this one soon.
2 Tbsp olive oil also adds 8 pts
The ladies here are correct and this calculates out to 8 points per serving. The 1/4 plus 1 tablespoon of balsamic you have listed calculates as 4 SP, not 1 and you’re omitting 8 SP worth of olive oil in the calculate here.
Chicken – 19
Sugar – 1
Balsamic – 4
Oil – 8
4 servings = 8 SP
I love this dish. I doubled the rosemary sage garlic and thyme. I added eggplant because I had some hanging around. I live alone. Can I freeze portions of this meal?
I tried this tonight, but it didn’t work out. The sauce burned onto the pan and trapped my veggies in it 🙁 I’ve loved every other one of your recipes! What did I do wrong?
A keeper. Made it with short grain brown rice. Very easy.
Fast, easy & good. Family approved! Will make again. I wound up using 2 pans; 1 for the veggies & 1 for the chicken.
Great!
The recipe called for 1/4 cup plus 1 TBSP balsamic vinegar, but the video only shows the 1 TBSP being used. Is that just for the video, or is there a mistake in the list of ingredients?
Just for the video.
Can this be made in the instant pot?
How large are the baking sheets you’re using to accommodate all of the chicken and vegetables? Ours don’t allow for so much, and while using two (or three) is fine, it would be great to get it done on one sheet instead. Any recommendations?
18×13.
I make your recipes all the time and this recipe looks amazing! Can I use boneless skinless breasts? If so, how long would you bake? You have such a great talent for this!
I have the same question!
You could use legs if you want. What part of the chicken would not matter.
I just made it. Pounded out the breasts to about an inch thick and cooked for 30 minutes. I also left out the sugar in the recipe to take away more calories!
Was just wondering what the time would be for bone-in thighs??
Thanks!
I made some tonight, half bone-in and half deboned. I put the bone-in thighs in 5 min earlier and in the end broiled them quickly to crispen the skin. Hope that helps and gives you an idea. Enjoy!
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Possibly silly question…When using 2 pans, put one below the other or side by side? Mine won’t fit side by side, and I’m concerned the one below won’t cook enough.
One in the middle and one below. I usually swap the racks half way.
I just put mine in the oven and this answered what I was debating.
Have a pre made balsamic glaze (vinegar and honey) any reason that won’t work in place of sugar and vinegar? Should I still add spices?
It is hard to say, I would still add some spices after tasting though.
Made this last night with thin sliced chicken breast (adjusted cooking time for the chicken), and it was delicious. I chopped up some leftover today and threw in a pita pocket with some dressed greens and feta for lunch, yum!!
Yum!
Can you recommend a good balsamic vinegar I could purchase? Thanks
I use Delallo.
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One of my favorite recipes to make! I raved over it so much, my mom made it and is now a fan as well. Very flavorful. I don’t usually cook a side along with this, the veggies and chicken are enough for me.
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Another “Home Run” for the Hubby. Tried this one out last evening, and it was so flavorful and aeromatic, appealing color and flavors that rock! Will be making this again. Thanks again Gina for another hit for my dinner table. Think I might add sweet potatoes next time for variety.
Sounds good Carol!
I am doing a Whole30 and made this just leaving out the sugar. It was a hit for the whole family! Thanks!
Wondering how this would work with bone-in thighs…Anyone tried that? I see several asking, but doesn’t look like anyone had any thoughts. I’m thinking I’d just cook it longer…
Just bought your cookbook. My kids, a 16 and 13 year old love the 7 recipes I have tried. Just started looking at your website. Do smart points refer to weight watcher points?
Yes, the Smart Point program with Weight Watchers. Glad you and your family are enjoying the recipes!
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Could this prepared into a freezer meal? Thawed and then baked? I’m planning meals for a new mom. Thanks!
Great recipe! I make this regularly – sometimes w chicken breast, sometimes w boneless skinless thighs – and it tastes great both ways.
I’m making this tonight (for the second time actually!) but realized I forgot to pick-up rosemary and sage at the grocery store yesterday. Can I swap in fresh basil and then use oregano instead of thyme? Thinking it would be good but would love you’re thoughts! Thanks for all of the great recipes! 🙂
That should be fine!
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I would need to double the amount of the ingredients and because of that I think using 2 sheet pans would be best. Can I put all the chicken on one and the veggies on the 2nd one? If so, would they go in at the same time or should veggies be added half way through, or does it matter?
Sure, if you double use 2 pans.
I’m LOVING your recipes and website and am so grateful to have found you…like many, I couldn’t enjoy WW without your site! I’m still stumped on the point count…I get 7 Smart Points for ONE 4oz thigh…can anyone help me understand. I confess, I would prefer to have the two…but I need help understanding how this translates. I can’t wait to make this tonight!
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Aren’t chicken thighs the best? They’d be even better with crispy skin! But I’m sticking to the program. Nice and easy meal and it looked like I really fussed.
This is one of my favorite recipes! I love that it’s healthy and simple to make. Plus it gets our veggies in for dinner.
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Did anyone find the dish to be too watery after cooking? How would one go about to prevent that for next time?
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This was amazing! Thank you so much.
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I made this last night and it was delicious! And it reheated wonderfully for lunch today! This is a staple for easy and healthy week night dinners!
When filling in the info to my WW app, what do I change if I’m using chicken breast instead of thighs? I am wanting to cut the points down just a little bit! Thanks in advance!!!
I love the idea of this recipe on one pan and I love balsamic vinegar. BUT I hate rosemary. Any suggestions? Not sure if I would just leave it out or try another spice…
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Normally not a fan of veggies, yet I can’t seem to stop eating them in this dish – sooooo yummy!!! Super easy and super tasty meal!!! Will definitely be adding this to my collection!
Made this one for dinner Tuesday night – so easy, tasty and healthy!!! Great way to use up the veggies in the fridge – even better the next day for lunch!!! thank you!!!
Could you use Chicken quarters instead of thighs? Would it change the cooking time a bit?
I’ve made this in individual foil packets on the barbecue and changed the sugar to brown sugar. I also usechicken breasts skinless with fat removed. Flip packet mid way in cooking. Keeps chicken very moist and creates a sauce.
I absolutely HATE vegetables. Most especially bellpeppers! But my mum loves them and I thought to give it a try for dinner tonight. Absolutely amazing. I’ve apparently been missing out on life because of some childish bias against veggies. Great job!
Made this yesterday-fabulous. Thank you.
Rather off topic but I LOVE the bowl you have your dish in-can you tell me where you got it? Would love something like that!
Thanks! I think it was Home Goods
I assume it is ok to use chicken breasts?? And can you just roast on separate pans to prevent the “steaming” issue?
Sure, they would need less time so they don’t dry out.
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Made this tonight and it turned out great! I substituted breasts for the thighs, and frozen artichoke hearts from Trader Joes for the asparagus because asparagus isn’t in season (defrost the artichokes by running cool water over them in a collander, then dry them off and press as much water as possible out of them with a paper towel before adding them to the bowl). The flavor worked wonderfully. I left out the sugar and didn’t miss it. The whole thing tasted way better than it had any right to for something I literally threw together in ten minutes. I’ll be making this one again.
I just made this tonight and it is DELICIOUS!!! It is so easy to make and all of these flavors together are amazing. I could make this once a week, every week, and never get tired of it. I served it over basmati rice but it would be great over quinoa as well. Thank you Gina- every recipe I’ve made of yours has been a winner! 😉
Thank you! 🙂
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This is on my meal plan for the week. I’ve done the “Italian Sheet Pan Chicken” before and loved it. I noticed on that recipe it says you can prepare it the night before and let it marinate. Do you think you could do it with this recipe also? I would be getting it together around 8/9pm and not cooking until the next day at 6pm. Thanks 🙂
Yes, should be fine!
This looks delicious but I don’t understand how it can be 8 SmartPoints per serving. The Weight Watchers site says that 4 oz. of boneless, skinless thighs cooked is 7 sp and the serving lists two 4oz. thighs per person.
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loved this recipe! but did anyone else have trouble with the veggies not roasting because of all the excess liquid (balsamic)? any suggestions would be appreciated.
This is still my go to. I throw in whatever veggies I have left at the end of the week, and the dish comes out perfectly every time. Thanks!
Love versatility!
I religiously go to skinnytaste for recipes and I have to say that this recipe is one of THE BEST I’ve tried. Receiving Gina’s new cookbook in the mail tomorrow! So excited to try out more of her amazing recipes!
Thank you!!
Where do all the carbs come from? Seems high…
I wish we could get a reply on the question do you mix the chicken and veggies all together with spices? Several I noticed have asked but no response. The recipe seems to imply that you do
Yes you do. 🙂
This was fabulous! My husband loved it. We served it with a bit of quinoa.
Do you have to turn over the chicken to make sure it is cooked
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I made this for a BBQ with a bunch of friends. Everyone kept saying how great the vegetables were! Didn’t hurt that my apartment smelled AMAZING! Will definitely be making this again in the future!
I’m really confused on how the points get calculated. If I plug the recipe in line by line, I get 10 Smart Points per serving. Even if I plug the nutritional value listed above into the calculator, it returns 9 Smart Points. What am I missing to get it down to 8?
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This was great. I changed the dimensions a little bit (six thighs instead of eight, and doubled the veggies) and served it over brown rice and subbed green beans for asparagus, and left out the bell peppers since my husband doesn’t care for them. I also used all fresh herbs, since my garden is exploding with them. We’ll definitely use this recipe again. Thank you, Gina!
Has anyone tried to prep this and freeze it?
Do you think this would work in the crock pot??
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I think this has been my favorite recipe so far! ABSOLUTELY DELICIOUS. Also, I primarily only use your recipes which I’ve been doing for the past year or so. Could NOT stay on WW without your amazing recipes. I love trying out new ones, and I’ve already pre-ordered your new cookbook! Can’t wait for October! 🙂
Do you mix the veggies and chicken together in the bowl or season the chicken separately?
i just realized i totally forgot the oil but its totally not necessary! (for those of you who are tracking and want to omit). I always prefer butter as a topping anyways 🙂
made this tonight because i was totally uninspired with my chicken thighs and various veggies i wanted to use up and HOLY COW this is YUMMY!! i can’t believe the flavour from such a simple recipe and SO easy to throw together. I added cut up mini potatoes and other than not factoring in the extra time for them because i cut the onions too small, it was still delicious. I went with a full tsp of sugar cause we like things on the sweeter side and used fresh basil and extra garlic, but because there was no fat, i didn’t feel at all guilty about adding butter on top. I’m so glad i have leftovers for work tomorrow LOL.
In the oven now, smells heavenly. You are so talented, every recipe I make of yours I adore, Thank you!
I made this recipe but with thin sliced chicken breast. What would you recommend for cook time and oven temp? Thanks
I’m also curious about what the time and temp would be if using chicken breasts rather than thighs. Thanks!
Is there anything that could sub for the balsamic vinegar? I have a family member who can’t have wine or balsamic vinegar.
Is it possible up make this in a convection oven, and if so would you need to adjust anything?
Love this recipe. Awesome. I used listed veggies and added zucchini, and yellow squash. Looking forward to making again and again in this wonderful season of fresh veggies from the gardens. Thanks so much for sharing.
Great!
Could you use thighs with bone in? If so, how long would you bake,
I have been a huge fan of your recipes for years but this by far has been my favorite and will become a permanent part of our dinner rotation! Thank you!
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This is a fabulous recipe! I followed the recipe just as written with one exception, and it turned out great. The exception was that I added a full carton of mushrooms (8 oz) rather than 5 oz, because I didn’t want to put that small amount back in my refrigerator! My husband asked if it was hard to make, which is code for “will you make this again?”!!! I served it with a frozen quinoa and kale mixture. It’s just the two of us at home, so this recipe gave us plenty of leftovers for tomorrow’s dinner.
Great!!!
Has anyone tried freezing this? I’m wondering if the veggies would get too mushy when thawed.
I tried to freeze it and it really didn’t freeze well. It was mushy and if you microwave it, the chicken gets overdone. Maybe there is a better way to freeze it, I don’t know, but it did not work well for me. Probably also because I used baby potatoes and those just didn’t freeze well. It did last well overnight in the fridge though.
This was wonderful and instantly went onto the “favorites” list! Thank you so much for a quick and tasty recipe for crazy weeknights :).
what is the max i can marinate this together prior to cooking? thank you.
I made this recipe today, and it is wonderful. Moist and flavorful. I don’t use WeightWatchers, but I do log my meals in MyFitnessPal…was so excited to find your recipes there! Thank you for sharing your cooking gifts.
Great! I am glad you found them too!
I made this for dinner. What a hit!! Thank you
I am so happy I stumbled on your blog.
Thank you!
I made this for dinner tonight and it was fantastic!!!! I skipped the sugar to reduce the point value…it was a hit…..love this recipe
This made a ton of food!! It seems enough for 8… maybe we eat less meat than most. But even getting it all spread out to roasting thinness took three sheets. In oven now. Will rotate to make sure all three pans get equally roasted.
I have been loving this recipe lately; perfect for summer!
The one thing I changed was to add the asparagus during the last 10 min. I found that cooking it the entire 20-25 min was to long and resulted in mushy, stringy asparagus.
This is delicious, and easy to prepare! I made it with chicken breasts, cut in large pieces. I loved it as written–my husband thought it was a little too sweet for him. I used a beautifully, aged balsamic vinegar–I may try it without the added sugar next time.
Oh so good!!!!! Perfect dinner tonight!!!! I used what veggies I had from the garden which included small red skin potatoes, summer yellow squash, zucchini, carrots, onion, peppers and fresh herbs. I followed the recipe except for the kinds of veggies and I grilled it. It came out so tasty. I can see substituting different meats like pork tenderloin and using just the veggies as a side. Gina you never fail to disappoint with these nutritious meals. Thank you so much!! I am hooked on your website and I continue to spread the word to friends and family.
Lol I’m sure you didn’t mean to say “you never fail to disappoint”
🙂
Gina is awesome though. Thank god for this site
1/4 Cup plus 1 Tablespoon Balsamic Vinegar–am I missing a step on the additional 1 Tablespoon of vinegar? Or is it truly just 1/4 cup plus 1 tablespoon?
You didn’t miss a step….use it all.
At what stage is the balsamic vinegar added?
Right when you mix all the ingredients together.
1\4 cup of what ingredient
It’s a quarter cup + 1 T of balsamic vinegar, otherwise known as 5 Tablespoons of balsamic vinegar. There are 4 tablespoons in a quarter cup
This looks delish! I’m new to WW but am finding that most chicken is 3-4oz only 2 points. With veggies being free what is causing the point to be 8? Loving your website and can’t wait to order your cookbook!
I’m sure it’s the oil.
What about the Carbs????This confused me…Being 15 grams….Where does that come from??????
Thighs are more points.
I just love what you do and I’m sharing everywhere! I started my own weight watcher group and I share your recipes there plus on pinterest! THANK YOU!!!
What’s your WW group, I see this past is old but maybe you will see it? Tyia
I’m a fan of fresh herbs whenever possible. Is there any reason not to use fresh thyme? To me, the dried stuff tastes like sawdust.
Thanks!
Then you’re using the wrong spices. Try Penzey’s spices.
I used fresh thyme. Just increase to 1 1/2 T.
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This is one of the tastiest, most satisfying healthy meals I have tasted!
Yay!
Do you combine the chicken with the veggies and other ingredients or just the veggies?! It says combine “all ingredients” so I’m assuming the chicken as well to get some flavor?
Did you mix the veggies and chicken together?
So do u mix chic and veggie together?? With seasoning??
For future reference to anyone else with this question like myself yes you mix everything together chicken and vegetables. I made it last night it was amazing !!!
Hi Gina – what is the calorie/nutrition content if you use skinless, boneless chicken breasts instead of thighs?
6+ points
Can you use bone-in thighs?
What is a good veggie to sub out for the peppers?
Artickokes or cauliflower
zucchini
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What’s a good side dish other than quinoa that could go with this?
We made this recipe tonight (Fantastic by the way) and served it with the Greek Chickpea salad from her cookbook. It was a perfect pairing and the plate looked so colourful with the salad, grilled veggies and the chicken. Now that I have tried it and loved it, I plan to serve this for company in a few weeks.
Sadly, it turned out pretty dry… I know it should be roasted and I DO like that, but there was absolutely no liquid. Any suggestions for some sauce?!?
I made these last night, and all I can say is wow-they were amazing! I didn't have mushrooms and added in one diced potato in their place. I also used all dry herbs. My husband said it was the best chicken I've ever made (coming from a man who hates chicken thighs), the best vegetables I've ever made, and the best healthy meal I've ever made. We had the leftovers for lunch 🙂
CAN YOU USE CHICKEN BREASTS?
chicken and vegetable together with all these ingredients or just the vegetables… says season chicken with salt and pepper?
When you say to combine all of the ingredients, is that including the chicken? I want to make sure I get this right before I start!
As usual, skinny taste recipes never disappoint! I used less EVOO and substituted chicken breast for thighs. Otherwise made as per the recipe. Yummy!
Just tried this after seeing you repost it on FB. Thank you SOO much what a wonderful and easy meal! I'm so glad you drew attention to this dish!
Wow! This recipe was super easy and the hubs could not stop raving about it! I will definitely be adding this into the dinner rotation.
Is Julia still posting? I don't see anything current on her web site.
I'm over the moon for this. It's going to be a go-to in my home from now on. Super easy! So freaking Delish! I put all the herbs, liquids, and sugar in a bowl, mixed and then poured over everything and then tossed. After roasting, I put veggies in a casserole dish, then the chicken on top, I drizzled leftover 'marinade' and then sprinkled a tablespoon of goat cheese on top and covered. By the time I served at table it was just melty enough and added just a little extra fancy to the dish. Enjoyed mucho!
Made this last night and it was DIVINE!!!! I'm not a fan of chicken thighs but used them anyway and they were so good. A new taste for me and I loved it. Also I was skeptical that 20-25 minutes would get the veggies done but they cooked just fine (I used a little more than the recipe). I realized when I was making this that it was a variation on something I already grilled – the asparagus, red onion, and red peppers with a little olive oil and garlic Mrs. Dash in a basket on my outdoor gas grill. GINA – I LOVE your website and cookbook. I haven't made anything of yours yet I didn't like and there are still so many more recipes to choose from. And now that I am a WW again they have been invaluable in my journey. THANK YOU!!!!!
My entire family (husband and three kids 3-9) loved this, and they don't love everything. I used the thyme and next time I may cut the balsamic by one tablespoon. Also, I may put the chicken on one roasting pan and the veggies in the other, but the flavor was wonderful and it was SO EASY! Yet another successful recipe!
Really enjoyed this dish. Simple, easy and very tasty. Leftovers were delicious.
This was a delicious and easy dish. i forgot the sage but it all tasted just fine. The purple onions and red peppers were delicious. No one loved the asparagus but that's probably personal preference of my picky family. We had it with couscous.
Can this also be made with bone-in chicken thighs? They didn't have any boneless when I was BuyRite my all the ingredients to make this.
You could, but they will need to cook longer (the vegetables will not).
I went to a different store and was able to get boneless! I can't wait to make this tomorrow! Do you think it would be ok to mix everything tonight and let it marinate until tomorrow evening?
I made this tonight and had a few extra pieces with skin and bone. I had them in a separate tray so when the boneless and veggies were done, I left the ones with bone to cook a little longer and it turned out great.
Made it tonight. Your site does not ever disappoint. Thank you!!!
Can this be cooked over stove top? Wanted to cook it with cubed chicken instead of thighs.
Made this tonight with chicken tenders. I marinated in balsamic and 1 1/2 tsp Tuscan olive oil and herbs for a few hours then tossed all with veggies. Took tenders out of oven in 15 mins as they were done. May have been done sooner–but still tender and good. We loved this. Had mine over cauliflower rice and husband had over your "perfect backed rice" (minus the peas)
Just made this on Monday and today I am using the leftovers to make a soup since they aren't enough for a full meal for 3. Thanks for the great recipe!
I'm a huge fan of Skinnytast recipes and I've tried many of them. This is one of the best. Hubby approved with two thumbs up. Easy, healthy and delicious.
Just made had this for dinner. HUbby said, "Well that recipe is a keeper."
Thanks for sharing!
This was really good! My only issue was that I had to stop half way into cooking to pour juice off the tray with the chicken – my veggies on that tray were floating. Next time I would put the chicken on a pan by themselves. My husband said it tasted very fresh – like it all just came out of the garden. Will definitely make again.
I made this last night and my husband said it's the best chicken I've evet cooked! Thanks for the amazing recipe (and helping me to be a dinner-time super hero)
Delicious
Just an FYI, balsamic and sugar burn at that high of temp. Best to line your pams with parchment, and watch it all carefully.
When you mix everything together, does that include the chicken? Wasn't sure if I should add raw chicken to the veges and spices when I mix together. Making this on Thursday for our neighbors who both had a heart attack a week apart. Thanks in advance!
Had to come back tonight to tell you how fabulous this dish is. Not combing the veg/and chick while baking was a issue which I solved with two pans,otherwise you'd have to have a humongous pan,which I don't. It's just us, 2 people. So I halved most everything, baked as directed,for 25 and it came out just fab! My picky eater husband had seconds! Wow! Thanks very much…love this style of cooking.
I want to make this large scale to feed about 30 people for a wedding rehearsal. Trying it out today on my family, but would it turn out as good in a large electric roaster??
I'm eating low carb for the past month so I've been neededing some awesome recipes like this to spice up my veggies and chicken. Trying tonight. 🙂
I made this tonight and I think I did something wrong, the taste was very bland. I'm going to try it again and make sure I taste the marinade to see if it needs something. Maybe Dijon mustard?
Any idea the grams of sugar?
Any idea how many grams if sugar?
Hi Gina –
It looks amazing! Do you suggest letting the chicken & vegetables marinate for a while? I would just be worried about the tenderness of the chicken in this recipe.
Made this yesterday and it was delicious. Only used the marinade on the chicken and just roasted the vegetables separately. Added some brown rice on the side. It was delicious. Will certainly make it again!
This was delicious! I made this recipe with what I had on hand – a split bone-in chicken breast, carrots, red and yellow onion, and a bag of frozen brussels sprouts. I had to leave this in the oven longer because of the cut of meat, so the veggies got a bit more charred, but everything was delicious. So easy!
Hi Gina. Love your recipes but when I add them to the recipe convertor on My Fitness Pal there is a huge difference in calories.
I don't use weight watcher just calories
Can you tell me how you get your calories? Thanks.
Love your recipes. This was absolutely delish!
I always worry about mixing raw chicken with veggies before cooking….. I guess it must be safe?!
Oh I think I have my own answer about using a glass baking dish. It needs to be spread out more! And the thread goes back to 2009! I'm going to make this for sure!!
Gina I hope I'm not repeating a question but I realize this post goes back to 2011. Does it make any difference if you use a glass baking dish? Instead of lining with foil?
It would still work, but you may not get the charred edges on the veggies.
I'm always looking for new ways to prepare chicken. Thanks for making this expat's life a little easier (I live in Zurich and cook at home almost every night).
www.thisoffscriptlife.com
This looks so delicious and yummy. Mouth watering images. Moreover chicken is one of the most loved dish in my family. Will try this recipe soon 🙂
You should re-figure the points on this for two thighs. It's way off. I think 1thigh makes more sense. I am trying tonight but only having one thigh
think the amount of carrots is incorrect – 1/2 cup? maybe 1/2 lb?
2 pounds of meat for 4 servings? If that's correct each person would be eating 1/2 pound. Is this right?
Any idea how many smart points?
CORRECTION 1 thigh is 9 points not 2 thighs. Even so this is super good!!!
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,
My chicken came out light not dark like the picture. Not sure why
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
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!