Baked Balsamic Chicken Recipe
This balsamic chicken and roasted veggies uses one pan and is so easy. You can make it keto by omitting the sugar. Read my party tips too!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Italian
Keyword: Balsamic, Chicken
Servings: 6 people
Calories: 441kcal
Author: Aprilgolightly
- 8 chicken thighs boneless & skinless
- 1 lb asparagus ends trimmed & cut in half
- 1 red bell pepper
- 2 yellow bell pepper
- 1 cup carrots
- 1/2 cup balsamic vinegar
- 2 tbsp olive oil extra virgin
- 1 clove garlic
- 1 tbsp ginger fresh
- 1 tsp sugar
- 2 tbsp rosemary fresh
- 1 tbsp oregano fresh
- 2 tsp salt
- 1/2 tsp pepper
Preheat oven to 375°F.
Cut the fat off the chicken and season chicken with salt and pepper.
Combine all the ingredients together in a large bowl. Using your hands mix everything together.
Arrange chicken and veggies onto the baking sheets spread out in a single layer.
You can also use the grill pan to cook the chicken instead.
Bake for about 35 minutes. It tastes amazing fresh out of the oven.
Sodium: 915mg | Calcium: 75mg | Vitamin C: 104.4mg | Vitamin A: 5000IU | Sugar: 7g | Fiber: 3g | Potassium: 700mg | Cholesterol: 147mg | Calories: 441kcal | Saturated Fat: 7g | Fat: 30g | Protein: 27g | Carbohydrates: 15g | Iron: 3.7mg