Balsamic Chicken with Roasted Vegetables

Jan 4, 2017 | Main Courses, Recipe

Balsamic Chicken with Roasted Vegetables

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Servings 4 People


  • 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


  • Preheat oven to 425°F.
  • Season chicken with salt and pepper. Prepare 2 large baking sheets with oil.
  • 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.
  • The vegetables should not touch the chicken or it will steam instead of roast.
  • Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.


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