One Pot Meal Mustard Balsamic Baked Chicken with Roasted Vegetables

by Krista on October 16, 2013 · 95 comments

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 1/2 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 4 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
  • ½ 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!


{ 86 comments… read them below or add one }

Mike Luque October 16, 2013 at 9:39 AM

The way that glaze browned is excellent. I think I’d go for skin on because the skin and fat with that glaze on it would be delicious.

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Krista October 16, 2013 at 11:44 AM

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. :)

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Kimberly October 16, 2013 at 10:04 AM

Balsamic and mustard are two of my favorite things. Can’t wait to try this. Love your blog!

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Krista October 16, 2013 at 11:43 AM

mine too! I put them in marinades, dressings, basically anything I can. :) Thanks so much, glad you like the blog that means alot! :)

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Chandra@The Plaid and Paisley Kitchen October 16, 2013 at 10:24 AM

Krista this looks amazing!!! I love the flavors and the beauty of this Chicken!

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Krista October 16, 2013 at 11:05 AM

Thanks so much girl! The chicken was totally the best part!

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Marcie October 16, 2013 at 10:40 AM

Love this one pot dish! I’m a huge fan of balsamic, so I know this dish would be right up my alley!

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Krista October 16, 2013 at 11:42 AM

Oh girl, I am obsessed with balsamic! This dish with the stone ground mustard, rosemary, and balsamic is a winner for sure!

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Danelle October 16, 2013 at 11:13 AM

This is a gorgeous dish, and I can tell from the photos that it tastes as good as it looks! Pinning this one for sure!

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Krista October 16, 2013 at 1:03 PM

Thanks Danelle, means alot coming from you! It is definitely a winner in my book and my husband loved it! THanks for the pin!

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Gina October 16, 2013 at 11:29 AM

Fabulous- I was debating what to do with the chicken tonight- now I know. Thank you.

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Krista October 16, 2013 at 1:00 PM

Awesome… definitely an awesome dinner! Just a add more chicken to this dish because you have more kiddos than me. :)

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Brooke (DesignedByBH) October 16, 2013 at 12:37 PM

Oh, my goodness I’m so hungry now. The chicken sounds good, but I would DEVOUR the veggies!
Thanks for being a part of the Daily Blog Boost!

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Krista October 16, 2013 at 1:06 PM

I love roasted vegetables too, and with the mustard rosemary balsamic marinade it is divine! :) Thanks for stopping by Brooke!

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Tahnycooks October 16, 2013 at 3:59 PM

Your pictures made my mouth water! I going up to the store right now to get some chicken, no joke!!

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Krista October 16, 2013 at 8:19 PM

haha… thanks Tahny! Hope you and the fam enjoy it tonight! :)

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Deanna October 18, 2013 at 11:59 AM

This looks amazing! It’s getting pinned. :-) Love balsamic and mustard.

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Krista October 18, 2013 at 1:05 PM

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!

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Lyuba@willcookforsmiles October 18, 2013 at 9:00 PM

Wow…I’m droooooling here! Chicken looks so delicious!

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Krista October 19, 2013 at 3:13 PM

Well, don’t drool on your keypad. :) Thanks Lyuba!

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Georgia October 19, 2013 at 5:05 AM

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

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Krista October 19, 2013 at 3:23 PM

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!

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Lisa @ Cooking with Curls October 19, 2013 at 10:51 AM

Wow Krista, that looks so yummy! You’re right, we are all looking for something different to do with chicken. I think I will be adding this to the to do list!! :)

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Krista October 19, 2013 at 3:10 PM

Thanks Lisa! Hope you enjoy it, you’ll have to let me know how it turns out! :)

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Kathy October 24, 2013 at 6:34 PM

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.

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Krista October 25, 2013 at 10:58 AM

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! :)

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Claire @ A Little Claireification October 25, 2013 at 1:29 PM

Just looks so ridiculously yummy and it was very popular on Pinterest too!! This is being featured tonight at our Best Of The Weekend Party at 8PM EST on my page. Thanks again for sharing, Krista! xo

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Krista October 25, 2013 at 3:34 PM

Thanks so much Claire! So excited that it did well on Pinterest AND that i’m getting featured tonight. woot woot! Thanks so much!

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Freya November 7, 2013 at 3:24 PM

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?

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Krista November 7, 2013 at 8:26 PM

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!

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Maria November 10, 2013 at 4:23 PM

I found your recipe through MyRecipeMagic. Thank you for posting, it looks delicious! I actually just shopped at a high quality olive oil/vinegar store and this recipe is coming right on time:)

Best,
Maria
http://www.musicteachingandparenting.com

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Krista November 10, 2013 at 8:39 PM

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.

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David Strickland December 8, 2013 at 2:06 PM

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

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Krista December 8, 2013 at 5:41 PM

Absolutely! I just saw your email David and responded! :) Let me know if you have any questions!

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Claire December 31, 2013 at 10:07 AM

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

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Krista December 31, 2013 at 3:30 PM

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!

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Wilma Jones January 9, 2014 at 6:22 AM

Love this recipe. I will def be making this soon! I found you on the SITS Day. I think I’ll follow you.

http://www.LivingHappierAfter.com

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Krista January 9, 2014 at 2:09 PM

Awesome! Thanks for the follow Wilma and for the “foodie props”. :) Hope you have a fantastic rest of the day! Many blessings!

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Sarah @ Beauty School Dropout January 9, 2014 at 6:39 AM

Happy SITS Days! OMG that looks amazing… I love that the chicken and the veggies roast together and the meal is pretty much done when you pull it out of the oven!

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Krista January 9, 2014 at 2:10 PM

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!}

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Debbie January 9, 2014 at 6:45 AM

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

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Krista January 13, 2014 at 1:34 PM

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!

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Michelle January 9, 2014 at 7:11 AM

That looks amazing!! We marinate and roast veggies all the time! Pinning!

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Krista January 9, 2014 at 12:36 PM

Thanks Michelle. Marinated and roasted veggies are the best! Thanks for the pin, and for stopping by! Hope you have a great rest of the week!

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misssrobin January 9, 2014 at 7:49 AM

It looks amazing. Thanks for sharing the recipe. I’ll have to give it a try.

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Krista January 9, 2014 at 1:17 PM

Thanks Robin! It is definitely amazing, the marinade in this dish rocks! Hope you do get a chance to try it. Thanks for stopping by!

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Jean Lynd January 9, 2014 at 7:53 AM

I hope the balsamic vinegar doesn’t have any sugar…cuz I’d like to try this. Happy Sits day!

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Krista January 9, 2014 at 1:22 PM

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!

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Ugochi January 9, 2014 at 8:01 AM

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!

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Krista January 9, 2014 at 12:32 PM

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! :)

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Kimberly (Manifest Yourself) January 9, 2014 at 11:35 AM

Visiting from SITS! This looks fabulous. I have pinned it… and I will probably make it for Sunday dinner. :)

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Krista January 9, 2014 at 12:34 PM

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!

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Taylor January 9, 2014 at 1:26 PM

Visiting from SITS! This looks amazing! It just might have to end up in my meal planning very soon!

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Krista January 9, 2014 at 2:17 PM

Thanks Taylor!

Thats Awesome! Hope you enjoy, you’ll have to let me know how it turns out! :)

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Mary January 9, 2014 at 2:25 PM

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!

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Krista January 9, 2014 at 5:55 PM

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!

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Joanna Sormunen January 9, 2014 at 6:58 PM

Visit from SITS! This looks absolutely delicious! Following you on Pinterest so I can get more recepies :)

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Krista January 9, 2014 at 8:14 PM

Yeah, so excited to have you as a new follower Joanna! Thanks so much for stopping by, hope you have a great rest of the day!

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Beth January 9, 2014 at 9:17 PM

Looks so good! Visiting from SITS but actually saw this on Pinterest yesterday :-)

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Krista January 10, 2014 at 2:28 PM

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!

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Chris Carter January 10, 2014 at 4:31 PM

OHMYGOSH THAT LOOKS AMAZING!!!! I want it NOW!!! What a delicious recipe!

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Krista January 11, 2014 at 2:38 PM

Thanks Chris! It is just as delicious as it looks! :) Hope you get a chance to try it! Thanks for stopping by!

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Beth January 12, 2014 at 5:48 PM

This recipe sounds so good! Thanks for sharing.

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Krista January 13, 2014 at 12:45 PM

Thanks Beth, hope you get a chance to try it! :)

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Andrea @ Cloud Nine Chic January 13, 2014 at 11:11 AM

Looks so yummy! My hubby is about to start his journey as a personal chef… he’d just love your site! I hope you had a wonderful SITS Day, and I look forward to stopping by again soon! :D

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Krista January 13, 2014 at 12:56 PM

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!!

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Desiree Arpin January 22, 2014 at 1:49 PM

So glad that I found this recipe. I was looking for something different do with my chicken thighs. It is the perfect combination. Thank you.

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Krista January 22, 2014 at 3:01 PM

Awesome! So glad you found me too! Hope you enjoy it Desiree, we love this dish especially the mustard balsamic marinade. :)

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Desiree Arpin February 16, 2014 at 4:02 PM

We are having it for the second time tonight! Simply delicious.

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Krista February 16, 2014 at 8:36 PM

haha.. Awesome Desiree! So glad to hear it, enjoy every second of it. :)

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Stefanie January 29, 2014 at 12:15 PM

I made this last night and felt like a gourmet. And it was so good! My fiance was quite impressed.

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Krista January 29, 2014 at 1:53 PM

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.

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Daniel February 7, 2014 at 5:09 PM

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.

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Krista February 7, 2014 at 7:46 PM

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)

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Shelley February 20, 2014 at 8:19 PM

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 !!

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Krista February 20, 2014 at 8:32 PM

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!

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Roxanne March 21, 2014 at 1:38 PM

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.

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Krista March 21, 2014 at 2:36 PM

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!

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Katie March 30, 2014 at 2:15 PM

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

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Krista April 1, 2014 at 7:47 PM

Awesome! Seriously so honored Katie! Can’t wait to hear what you think of the recipes. :)

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Vicki April 8, 2014 at 7:09 PM

Krista, I was wondering if you could prepare the marinate the night before to safe time?

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Krista April 8, 2014 at 8:33 PM

Absolutely, letting it soak the night before will let all those yummy juices soak in. :)

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Desirai April 16, 2014 at 4:28 PM

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!

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Krista April 17, 2014 at 2:24 PM

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!

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Erin July 23, 2014 at 9:24 AM

Do you cover this while foil to cook or leave uncovered?

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Krista July 23, 2014 at 11:57 AM

Hey Erin, I leave it uncovered so the chicken skin gets all caramelized and crispy. :)

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