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One Pan Balsamic Chicken with Roasted Vegetables

  • Author: Krista
  • Prep Time: 40 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 55 mins
  • Yield: 4 1x
  • Category: Paleo, Poultry, Gluten-free, Easy Dinner Recipes

Description

Easy One Pan Balsamic Chicken with Roasted Vegetables – a healthy paleo & gluten free recipe your family will devour! Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor!


Scale

Ingredients

  • 4 chicken thighs, bone in {skin on optional}
  • 3 carrots, chopped into 23” chunks
  • 1 red pepper, 1″ cubes
  • 1 red onion, halved and quartered
  • 5 red potatoes, halved & quartered {skin on}
  • 1 tablespoon olive oil
  • salt and pepper to season

Balsamic Marinade:

  • 1 tablespoon of stone ground mustard
  • 3 tablespoons of balsamic vineagar
  • 3 tablespoons 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 13×9″ baking dish. Drizzle 1 tablespoon of olive oil, salt and pepper over veggies. Give them a quick toss. 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!


Nutrition

  • Serving Size: 1 thigh + vegetables
  • Calories: 410
  • Sugar: 7 g
  • Sodium: 427 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Carbohydrates: 25 g
  • Fiber: 4 g
  • Protein: 30 g
  • Cholesterol: 119 mg