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One Pan Roast Chicken with Balsamic Vegetables

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 – smoky herb chicken, roasted on a bed of balsamic tossed fresh vegetables. Makes a complete meal that is ready in less than an hour!

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!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!

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!

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.

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5 from 1 vote

One Pan Roast Chicken with Balsamic Vegetables

One Pan Roast Chicken with Balsamic Vegetables – smoky herb chicken, roasted on a bed of balsamic tossed fresh vegetables. A complete meal that's ready in less than an hour!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 750.48kcal

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INGREDIENTS

  • 1 pound small red potatoes
  • 6 medium carrots, peeled and halved lengthwise
  • 2 medium red onions, peeled and quartered
  • 8 ounces mushrooms, cleaned and stemmed
  • 2 TBSP olive oil
  • 2 TBSP Balsamic vinegar
  • 1 tsp minced garlic
  • 2-1/2 pounds chicken thighs, bone in, skin-on (about 8 thighs)
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp smoked paprika

INSTRUCTIONS

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

NUTRITION INFORMATION PER SERVING

Serving: 2thighs + vegetables | Calories: 750.48kcal | Carbohydrates: 36.27g | Protein: 44.65g | Fat: 47.7g | Saturated Fat: 11.89g | Cholesterol: 236.15mg | Sodium: 276.57mg | Potassium: 1572.31mg | Fiber: 6.08g | Sugar: 10.49g | Vitamin A: 15597.08IU | Vitamin C: 20.64mg | Calcium: 76.26mg | Iron: 3.49mg

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

Did you make this recipe?Mention @mustlovehome or tag #mustlovehomecooking!

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.

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

If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

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If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!

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