Balsamic Chicken with Roasted Vegetables

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Balsamic Chicken with Roasted Vegetables
Course Main Dish
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
  • 8 boneless skinless chicken thighs trimmed of fat
  • 1 tsp Kosher Salt
  • fresh black pepper to taste
  • 10 medium asparagus ends trimmed, cut in half
  • 2 red bell peppers
  • 1 red onion chopped in large chunks
  • 1/2 cup carrots sliced in half long, cut into 3-inch pieces
  • 5 oz mushrooms sliced
  • 1/4 cup Paducah Olive Oil's Traditional Balsamic Vinegar
  • 2 tbsp Paducah Olive Oil's Koroneiki Olive Oil
  • 2 cloves garlic smashed and roughly chopped
  • 1/2 tsp Sugar
  • 1 1/2 tsp fresh rosemary
  • 1/2 tbsp dried oregano or thyme
  • 2 leaves fresh sage chopped
Course Main Dish
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
People
Ingredients
  • 8 boneless skinless chicken thighs trimmed of fat
  • 1 tsp Kosher Salt
  • fresh black pepper to taste
  • 10 medium asparagus ends trimmed, cut in half
  • 2 red bell peppers
  • 1 red onion chopped in large chunks
  • 1/2 cup carrots sliced in half long, cut into 3-inch pieces
  • 5 oz mushrooms sliced
  • 1/4 cup Paducah Olive Oil's Traditional Balsamic Vinegar
  • 2 tbsp Paducah Olive Oil's Koroneiki Olive Oil
  • 2 cloves garlic smashed and roughly chopped
  • 1/2 tsp Sugar
  • 1 1/2 tsp fresh rosemary
  • 1/2 tbsp dried oregano or thyme
  • 2 leaves fresh sage chopped
Instructions
  1. Preheat oven to 425°F.
  2. Season chicken with salt and pepper. Prepare 2 large baking sheets with oil.
  3. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
  4. The vegetables should not touch the chicken or it will steam instead of roast.
  5. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
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