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One Pan Roast Chicken with Balsamic Vegetables

750.48kcal
5 from 1 vote
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Prep 10 minutes
Cook 50 minutes
Total 1 hour
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!
Servings 4
Course Dinner, Main Course
Cuisine American

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

  1. Preheat the oven to 400°F. Lightly grease large sheet pan with oil, or coat with cooking spray.
  2. 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.
  3. Place the chicken thighs on top of vegetables in a single layer. Sprinkle the chicken evenly with thyme,basil and paprika.
  4. 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.
  5. Remove from the oven, let stand for 5 minutes and serve.

Nutrition

Serving2thighs + vegetablesCalories750.48kcalCarbohydrates36.27gProtein44.65gFat47.7gSaturated Fat11.89gCholesterol236.15mgSodium276.57mgPotassium1572.31mgFiber6.08gSugar10.49gVitamin A15597.08IUVitamin C20.64mgCalcium76.26mgIron3.49mg

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