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One Pan Roast Chicken with Balsamic Vegetables - smoky herb chicken, roasted on a bed of balsamic tossed fresh vegetables. Makes a complete meal that is ready in less than an hour!

One Pan Roast Chicken with Balsamic Vegetables

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One Pan Roast Chicken with Balsamic Vegetables – smoky herb chicken, roasted on a bed of balsamic tossed fresh vegetables. Makes a complete meal that is ready in less than an hour!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”17720″ img_size=”500×1200″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This is one of the easiest meals you will ever make. Roasted chicken with crispy skin and vegetables are packed with so much flavor and all baked on the same pan.

If you are finally feeling the Fall weather, then you will love this recipe. Is there anything better than the smell of roasting chicken in the oven? And the taste of the drippings on the roasted vegetables will have you eating them right out of the pan![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”17715″ img_size=”750×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]This recipe is warm and satisfying, with it’s juicy chicken thighs and roasted veggies,but so delicious that you’ll want to make it all year long![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”17718″ img_size=”500×750″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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One Pan Roast Chicken with Balsamic Vegetables

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

One Pan Roast Chicken with Balsamic Vegetables – smoky herb chicken, roasted on a bed of balsamic tossed fresh vegetables. Makes a complete meal that is ready in less than an hour!


Scale

Ingredients

  • 1 pound small red potatoes
  • 6 carrots,peeled and halved lengthwise
  • 2 medium red onions, peeled and quartered
  • 8 ounces white mushrooms, cleaned and stemmed
  • 2 TBSP Olive oil
  • 2 TBSP Balsamic vinegar
  • 1 tsp minced garlic
  • Kosher salt and black pepper to taste

For The Chicken

  • 8 bone-on, skin-on chicken thighs
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp smoked paprika
  • Kosher salt and black pepper to taste

Instructions

  1. Preheat the oven to 400 degrees. Lightly grease large sheet pan with oil, or coat with cooking spray.
  2. In a small bowl, mix the oil, vinegar and garlic.
  3. Spread the vegetables in a single layer on the pan. Pour the oil and vinegar mixture over the vegetables and toss to coat completely. Sprinkle salt and pepper to taste.
  4. Place the chicken thighs on top of vegetables in a single layer.
  5. Sprinkle the chicken evenly with thyme,basil and paprika. Salt and pepper to taste.
  6. Place the sheet pan on the center rack in the oven.
  7. Bake 45-50 minutes or until the thickest part of the chicken thighs have reached 165 degrees on a meat thermometer. *Based on the size of the thighs cooking time may vary.
  8. Remove from the oven, let stand for 5 minutes and serve.


Nutrition

  • Serving Size: 2 chicken thighs

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