Looking for an easy Roasted Balsamic Chicken and Vegetables Recipe? This one pan balsamic chicken is fast and nutritious and ready in no time. Packed with flavor this balsamic glazed chicken is perfect for any night of the week.
Ingredients
44-ounce boneless, skinless chicken breasts
2small sweet potatoespeeled and cubed in 1-inch pieces
1large parsnippeeled and cubed in 1-inch pieces
1onionquartered
1tablespoonextra virgin olive oil
1tablespoonfresh rosemarychopped
½teaspoonsalt
black pepperto taste
Marinade:
¼cupbalsamic vinegar
¼cupsugar-free maple syrup
1tablespoonbrown sugar
Instructions
In a small mixing bowl, whisk together the marinade ingredients. Pour the marinade into a large resealable bag with the chicken. Refrigerate for at least 30 minutes or up to overnight.
Preheat the oven to 400° F. Spray a rimmed baking sheet with nonstick cooking spray, or use a silicone baking mat with no cooking spray, and set aside.
In a large mixing bowl, add the vegetables, oil and rosemary and toss to evenly coat.
Arrange the vegetables in a single layer on the prepared baking sheet and season with ¼ teaspoon of salt and black pepper. Cook for 30 minutes until they begin to brown and get soft.
After 30 minutes, turn the vegetables with a spatula and place the chicken in the center of the sheet tray. Discard the remaining marinade. Season the chicken with the remaining ¼ teaspoon salt and black pepper.
Cook for an additional 28-30 minutes, or until the vegetables are fork tender and the chicken has reached an internal temperature of 165° F.
Notes
Tips:
Root vegetables usually take 45-60 minutes to cook in the oven—much longer than a boneless, skinless chicken breast. For that reason, you need to partially cook the veggies before the chicken!
If you're making this with a bone-in or skin-on piece of meat, you could cook them all at the same time because the skin and bone will keep the meat juicy and tender.