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!
- 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
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.
Serving: 2thighs + vegetablesCalories: 750.48kcalCarbohydrates: 36.27gProtein: 44.65gFat: 47.7gSaturated Fat: 11.89gCholesterol: 236.15mgSodium: 276.57mgPotassium: 1572.31mgFiber: 6.08gSugar: 10.49gVitamin A: 15597.08IUVitamin C: 20.64mgCalcium: 76.26mgIron: 3.49mg
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