Mustard Balsamic Baked Chicken with Roasted Vegetables #maindish #entree #chickenrecipes

One Pot Meal Mustard Balsamic Baked Chicken with Roasted Vegetables

Baked Chicken with a Mustard Balsamic Glaze and served with colorful melody of Roasted Vegetables.

Do you ever fantasize about food? Well, I do, all the time! It’s actually quite ridiculous. I think about it first thing in the morning, in the shower, driving, changing diapers, while eating something else. I guess you get the point.

A couple of months ago, I bought this amazing quality Balsamic Vinegar. I made a couple of yummy dishes with it, {Caprese Flatbread with Balsamic Reduction and Balsamic Reduction} and have been dreaming of what to use it in since then.

Well, today I am whipping out that Balsamic Vinegar and making this Baked Chicken dish.  Everybody is looking to build there chicken recipes collection and this one is a great hearty dish filled with lots of fresh flavors.

The mustard balsamic marinade in this dish turned into a glaze once the chicken baked in the oven and then it spread its tasty balsamic deliciousness all over the roasted vegetables beneath it. Absolutely amazing. Cason devoured the chicken in minutes.  I can’t wait to make this one again.

To get started, make marinade. In a large bowl, add 1 Tablespoon of stone ground mustard, 1 minced garlic clove, 2 Tablespoons of freshly chopped rosemary, 1/4 cup of balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in 1/4 cup of olive oil.

Mustard Balsamic Baked Chicken with Vegetables 5Place 4 bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.

Mustard Balsamic Baked Chicken with Vegetables 7Preheat oven to 375º and then start prepping your veggies. Peel 3 carrots and chop into 2-3″ chunks. Peel, halve, and then quarter 1 red onion. Chop 1 red bell pepper into 1″ cubes and then halve and quarter 5 red potatoes {skin on}.

Mustard Balsamic Glazed Chicken with Vegetables 1Place all vegetables in 13×9″ baking dish. Place 4 chicken thighs on top of vegetables and pour the remaining marinade over entire dish.

Mustard Balsamic Baked Chicken with Vegetables 3Place in oven for 1 hour and 15 minutes, until chicken is done and vegetables are soft. Remove from oven and serve!

Mustard Balsamic Baked Chicken with Vegetables #maindish #entree #chickenrecipes

4.3 from 7 reviews
Mustard Balsamic Baked Chicken with Roasted Vegetables
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Poultry, Gluten-free
Serves: 4
Ingredients
  • 4 chicken thighs, bone in {skin on optional}
  • 3 carrots, chopped into 2-3" chunks
  • 1 red pepper, 1" cubes
  • 1 red onion, halved and quartered
  • 5 red potatoes, halved & quartered {skin on}
Marinade:
  • 1 tablespoon of stone ground mustard
  • ¼ cup of balsamic vineagar
  • ¼ cup of olive oil
  • 2 tablespoons of fresh rosemary, chopped
  • 1 garlic clove, minced
  • salt & pepper to taste
Instructions
  1. In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil.
  2. Place bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.
  3. Preheat oven to 375º
  4. Place all red onion, potatoes, red pepper, and carrots in 13x9" baking dish. Place chicken thighs on top of vegetables and pour the remaining marinade over entire dish.
  5. Place in oven for 1 hour and 15 minutes, until chicken is done and vegetables are soft. Remove from oven and serve!

Lovely comments

    • says

      OH it was! The skin was the best part, plus every body needs a little fat every once in a while and paired with vegetables that makes you feel better. :)

    • says

      Thanks Deanna, was most definitely amazing! I am a fan of balsamic and mustard too, but I guess you guessed that already. :) Thanks for stopping by and I hope you have a great Friday!

  1. says

    Dear Krista,
    I found your blog through the Best Of The Weekend Link Up and I am super duper glad that I did! I have a incredibly picky husband and I showed him this recipe and he is licking his lips to try it!!! Can’t wait to cook it for him this week, I am going to have a browse through your other recipes to see if I can find some more husband approved meals to cook for the week.
    Thanks for providing such a delicious looking recipe.
    Love Gi
    xx

    • says

      Hey Georgia, so glad you found me! :) Super excited to have you and hope you can find some yummy recipes. If you need a recipe for something in particular let me know, I love helping out my readers! You’ll have to let me know how the balsamic chicken dish turns out! :) Thanks for stopping by!

  2. Kathy says

    Oh my gosh! This was wonderful. Our thighs were on the small side so the chicken was done before the vegetables, so next time either bigger thighs or smaller vegs. There are only two of us so we ate this two nights in a row and loved it both nights.

    • says

      Yeah! So excited, glad that it turned out great! I think you are right,maybe bigger thighs of smaller veggies will do the trick! Thanks so much for letting me know, I always LOVE hearing that people are making my recipes! :)

  3. Freya says

    I wanted to try to make this for Thanksgiving (not a big fan of Turkey here)… Any suggestions if I was to use chicken breast?

    • says

      Great idea Freya. Its definitely a good alternative if you don’t like turkey. As far as suggestions you can still do the same marinade process. I would just cook it the same amount of time and then use a meat thermameter to make sure the chicken is 165 degrees. {doneness temp for chicken breast} :) Let me know if you have any more questions, I’d be happy to help!

    • says

      Awesome! So glad you found it Maria. You will absolutely love it with the higher quality balsamic, I actually need to go and buy some more tomorrow! :) I hope you and the family enjoy it!

      Thanks for stopping by, I hope you have a great start to your week.

  4. David Strickland says

    Can you use a whole chicken instead of thighs? I am looking for something different to cook for Christmas.

  5. says

    We don’t use potatoes anymore…diet choice. Can we double the onion, carrots, and peppers? Or do you have other options? (I know people often use turnip, but I don’t cook enough to know if that would work). Thanks!
    Claire

    • says

      Hey Claire! You can absolutely double the onions, carrots, and peppers, and even add parsnips, and fresh green beans. :) I’ve never used turnips before to be honest, so I can’t honestly recommend it. Hope it turns out Claire, let me know if you have any other questions!

    • says

      Um.. yeah! Totally my favorite part! One dish meal..yes please! Thanks for stopping by Sarah, hope you have a great rest of the week. {yeah for the weekend almost being here!}

  6. says

    Hi! I came over from SITS. This recipe looks delicious! I am exciting to be introduced to your blog and find food that will taste amazing and be healthy! I’ll pin this and start following you!

    Best of luck with your blog:)
    Debbie

    • says

      Hey Debbie! So glad to have you, thank you so much for stopping over on my SITS day and the follow. Hope you are able to find lots of yummy and healthy recipes here! Have a great rest of the week and good luck with you blog as well girl!

    • says

      Hey Jean, Balsamic Vinegar does contain natural sugars. It is made by fermenting down the grapes. There are usually 2-3 grams per tablespoon. But again, they are natural, not added. Hope that helps. :) Let me know if you have any questions and how it turns out if you make it! :) Thanks for stopping by!

  7. says

    I made something really close for my whole roast New Year. But I love the look of yours and will bookmark for trial later. Thanks a lot for sharing and congrats on your feature on SITS. Enjoy!

    • says

      Oh.. then I bet you had a happy crowd on New Years because this dish rocks! :) Thanks for bookmarking and stopping by to give some bloggy love on my SITS day. Too sweet Ugochi! :)

    • says

      Awesome! You’ll have to let me know how it turns out Kimberly! Thanks so much for stopping by and sharing the bloggy love! Hope you have a great rest of the day!

  8. says

    Happy SITS day! My mouth is watering! I think this might be the recipe to convince my husband that balsamic isn’t bad. There IS more to it then just dressing. I am always looking for new healthy recipes so I am glad I found you!

    • says

      OH… it will be. Especially if you have a good balsamic. The balsamic marinade in this is definitely to star! Can’t believe he doesn’t like it! Thats crazy!

      So glad you found me too Mary! Happy to have you as a new follower! Hope you have a wonderful rest of the week!

    • says

      Too funny, I had someone else say that. Guess its getting around. :) Thanks so much for stopping by Beth and for the bloggy comment love! Have a great rest of the weekend!

    • says

      Oh wow Andrea! Thanks so much, that is just a HUGE compliment. Thank you so much for stopping by girl, hope you have a great rest of the week. :)

      P.S. Way to go hubbie on being a personal chef! I bet you have AMAZING meals each night!!

    • says

      Yeah for fancy “gourmet” meals that impress the fiance! :) So glad to hear it Stefanie, thanks so much for passing on the feedback, I always love hearing how things turn out for people.

  9. Daniel says

    I was looking forward to this recipe but was a bit disappointed by the resulting overabundance of oil (and balsamic) in the bottom of the pan after cooking. The vegetables were drenched in the marinade and were a bit oily. I will admit that I used boneless chicken thighs and didn’t use a red pepper but those were my only variations from the recipe so I don’t think that would make too much of a difference. If making again I would probably use half as much of both olive oil and balsamic as stated in the recipe. The flavors were good though. Just wanted to provide a hopefully helpful critique.

    • says

      OH… I’m sorry to hear that Daniel. If it was too oily for you then yes I would definitely recommend using half the amount next time, the flavor will still be there.

      Typically when you use a bone in meat the bone will help thicken the sauce, so mine turned out a little thicker and not as oily as yours. More like a gravy :)

      Thank you so much for the feedback, always appreciate hearing how things turn out. (good or bad)

  10. Shelley says

    Krista, I found you by way of your Caprese Flatbread recipe & then was linked to this recipe! This is the first time I’ve done feedback for a recipe. I cooked the Mustard Balsamic Ckn w/roasted vegetables tonight & had to made a few changes so thought I’d share so that others aren’t afraid to change it up as they need to. I will say first it came out great ! I was out of stone ground mustard so substituted with Spicy Brown Mustard, & I had chosen boneless skinless thighs in an effort to go healthier without the skin & I didn’t miss it , it was still delicious – (afterwards I did see Daniel’s comment about his being a little oily & I didn’t realize that the bone in would have helped to thicken the sauce) – I found the oil a little extra as well so will adjust next time. I am not a fan of red onions & so used pearl onions. Also with the potatoes I used a mixture of red, small golden & sweet potatoes. Lastly I also added button mushrooms in since we love mushrooms. While it was cooking I made a pot of quinoa and once the chicken/veggies were done I served them over the quinoa. The dish was delicious and offers everyone the chance to add in their favorite vegetables! Thank you !!

    • says

      Awesome Shelley!!!

      I love all the changes you made. That is what I love about this dish, it super versatile so you can change up whatever you want. You definitely did some AMAZING changes too. Love the mushroom addition, we are big mushroom eaters over here and the pearl onions addition sounds yummy too. Gonna have to try this next time I make it. :) Thanks Shelley, you made my day!

  11. Roxanne says

    I’ve made this from your site once before and it was a great hit with my family of 6. Now I am making it for my parents who are coming in from out of town, as I want to impress them ;) Now, I have restrictions on my time when they are here (kids hockey, birthday party, etc) so would I be able to marinade the chicken the day before? Save a little time the day of that way? Or would that be too long to marinade? Thanks for any feed back.

    • says

      Absolutely in fact it might pack more of punch flavorwise. The longer something marinades the more time it has to sink in. I would just put everything a large ziplock and let all those flavors soak up, plus its easy cleanup.

      Yeah… I hope your fam loves it! Thanks Roxanne!

  12. Katie says

    Krista, I am just loving your website and have just planned my weekly menu using your recipes! Can’t wait to try them!!!

  13. Desirai says

    Hi,

    Thank you for this amazing and delicious recipe! I can’t wait to make this again! It was a hit with my daughter and will be making it for my husband when he gets home from on the road! Nice to try something new and be inspired by someone else’s creation!

    Thank you again!

    • says

      Hey Desirai! Thank you so much! Love that you and your daughter enjoyed the dish, can’t wait to hear what the hubbie thinks! :) Thank you so much for the sweet comment, made my day!

  14. Kari says

    This looks amazing, but I am not a fan of chicken on the bone or dark meat. Do you think this would work with boneless skinless chicken breasts, or would they get too dried out?

  15. Monique says

    I can’t wait to make this for dinner this week! I love being able to whip something up (like a marinade) with things I already have in my fridge and pantry. Looks amazing!

      • Monique says

        Made this tonight and it was amazing! I made a few swaps: Yukon gold potatoes instead of red, baby carrots instead of chopping regular ones, and boneless breasts instead of thighs. This recipe is a keeper! Thanks for sharing!

        • says

          great swaps.. I need to try it with the boneless. I’m more a boneless girl myself but my hubbie likes the thighs. :) SO glad you liked it Monique.. totally made my day girl!

  16. Judy Goldin says

    Well I was going to the shop to buy chicken but I got as far as outside my building, foot twisted and ban I was on the ground with a very badly twisted/sprained foot. This is how I’m introducing myself.
    Ok. I don’t like rosemary. The thigh has no meat on for me and the top looked burnt in the picture. Please tell me I’m wrong.
    It’s a pleasure to meet you from sunny Israel.

    • says

      oh… i’m sorry Judy no fun with a sprained foot! Ouch! Hopefully you are doing better… heal up girl!

      On the food front, if you don’t like rosemary I would omit it or sub it for basil or oregano. :) I can understand less meat with the thighs, so I would sub it out and use chicken breast which has more meat. I would cook it for the same amount of time or a little longer, basically until the chicken temp is 165F.

      PS so excited your from Israel, would love to visit there sometime!

  17. Karen says

    Just made this and wanted to provide my feedback — which, believe me, I never do! But, I have been searching for recipes like this that can be made in advance, are worthy of serving company or can be given to friends and family during times of need. I was so hoping I could rave about his one. I thought the veggies were really good but next time, I will probably season the chicken really well before putting in the marinade because it was hard to judge how much salt and pepper to add. I also thought the final result was really oily. I didn’t like how the oil pooled in the center of the plate. I might try cutting the oil in half and maybe toss the veggies in a little olive oil so they don’t dry out as a result of reducing the amount in the marinade. It was tasty but, I too, might try it with chicken breasts which I prefer.

    • says

      Thanks Karen! Glad you liked the flavor! Hope the changes you make bring you to what your looking for! Thats is what I love about cooking, you can change things to your preference. :) So glad you gave me feedback, definitely appreciate hearing peoples results!

  18. Kim says

    Hi. I just discovered your website and I made this divine dish for dinner this evening. OMG…We loved it!!! I used 6 thighs so we would have leftovers. I always prepare chicken breasts but your recipe enticed me to venture to the dark side. Everything was perfect. I am usually not a fan of Red peppers but added them anyway. Soooo glad I did. They were the best part of the veggie blend. I have NEVER posted a comment on a recipe website before but wanted to acknowledge your efforts. Thanks!!! Excited to try some of your other recipes. All the Best!!!

    • says

      OH.. Yah!!!! So glad to hear it Kim! Dark meat gets such a bad rap, it only has like 26 more calories than chicken breasts and SOOOOO much more flavor! Red Peppers are totally my favorite veggie to roast, all the natural sweetness comes out and it just rocks!

      So glad that you loved this dish girl AND that you left a comment. Always love hearing this kind of stuff.. makes my day!

  19. michelle says

    I made this in the crockpot. Let it cook on low for eight hours (skin on) and it was delicious! The chicken all got eaten and I saved the leftover vegetables for dinner the next night.

  20. Desiree Arpin says

    Hi again! I just love this recipe. I have made it so many times. I’ve commented before. I just have a issue. I hope you can shed some light on. Do you use your broiler at all? I can never get my skin to look as scrumptious as yours. It’s delicious either way. My “sauce” is also so watery. Do you have any ideas? I just feel like I’m not getting it right. Thanks.

    • says

      Hey Desiree, glad to hear this is a repeat in your house. I do not use a broiler, on the skin, I just make sure to place the chicken on top of the vegetables so that they get the crispy top. But I’m sure if you wanted to pop it under the broiler for a couple minutes that would do the trick as well. I have made this recipe again and I actually recommend reducing the oil by half so that the sauce is thicker and not as watery! Hope that helps girl! Have a wonderful holiday!

  21. Deborah Hughes says

    I was looking for a meal-in-one dish for a family reunion of 45 people. We did a taste test of this dish first and loved it. So, we served it for the family reunion and it was wonderful. We cut down the oil by ½ though the second time around because we felt it was too oily. It turned out even better with less oil but maybe it was because we were making large batches of it. Thank you for this wonderful recipe. I am getting ready to make it again for a Christmas party at our home.

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