Balsamic Chicken with Roasted Vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one!
Yield: 4 servings
4.41 from 25 votes

Balsamic Chicken with Roasted Vegetables

Total Time: 30 mins
Course: Dinner
Cuisine: Italian
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.

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
  • 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.

Nutrition

Serving: 2thighs, Calories: 401kcal, Carbohydrates: 15g, Protein: 48g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 214mg, Sodium: 518mg, Fiber: 4g, Sugar: 2g
Freestyle Points: 5
Points +: 10