One Pan Balsamic Chicken with Roasted Vegetables

Balsamic Chicken

Easy Oné Pan Balsamic Chicken with Roastéd Végétablés – a héalthy paléo & glutén fréé récipé your family will dévour! Téndér juicy chickén covéréd in a swéét balsamic glazé has this oné pan chickén bursting with flavor!

Ingrédiénts :

  • 4 chickén thighs, boné in {skin on optional}
  • 1 tabléspoon olivé oil
  • salt and péppér to séason
  • 3 carrots, choppéd into 2–3” chunks
  • 1 réd onion, halvéd and quartéréd
  • 5 réd potatoés, halvéd & quartéréd {skin on}
  • 1 réd péppér, 1″ cubés

Balsamic Marinadé:

  • 1 tabléspoon of stoné ground mustard
  • 1 garlic clové, mincéd
  • 2 tabléspoons of frésh rosémary, choppéd
  • 3 tabléspoons of olivé oil
  • salt & péppér to tasté
  • 3 tabléspoons of balsamic vinéagar

Instructions :

  1. In a largé bowl, add stoné ground mustard, mincéd garlic clové, fréshly choppéd rosémary, balsamic vinégar, and salt & péppér. Whisk to combiné, slowly add in olivé oil.
  2. Placé boné-in chickén thighs in bowl with mustard balsamic marinadé. Toss to coat with marinadé. Lét sit for 30 minutés.
  3. Préhéat ovén to 375º
  4. Placé all réd onion, potatoés, réd péppér, and carrots in 13×9″ baking dish. Drizzlé 1 tabléspoon of olivé oil, salt, and péppér ovér véggiés.
  5. Givé thém a quick toss. Placé chickén thighs on top of végétablés and pour thé rémaining marinadé ovér éntiré dish.
  6. Placé in ovén for 1 hour and 15 minutés, until chickén is doné and végétablés aré soft. Rémové from ovén and sérvé!

One Pan Balsamic Chicken with Roasted Vegetables

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