Savory Balsamic Chicken with Roasted Vegetables

If you’re looking for a meal that balances taste and nutrition, this Balsamic Chicken and Roasted Vegetables recipe is just the ticket. The tangy balsamic marinade infuses the chicken with flavor while the roasted vegetables add a delightful sweetness and texture to the dish.

Imagine juicy chicken thighs, marinated in a flavorful balsamic glaze, paired with a medley of crisp, roasted vegetables. This dish not only pleases the palate but also makes for an impressive presentation at any dinner table. Plus, it’s simple enough to whip up on a busy weeknight!

This recipe showcases how a few fresh ingredients can come together to create a satisfying meal. With minimal effort, you can enjoy a dish that’s both delicious and visually appealing – perfect for impressing family or guests.

Delicious Balsamic Chicken with Seasonal Veggies

This savory Balsamic Chicken and Roasted Vegetables dish showcases marinated chicken, perfectly cooked to tenderness, alongside an array of caramelized seasonal vegetables.
With each bite, the flavors meld together beautifully, creating a delightful choice for any occasion.
The tangy balsamic glaze seeps into the chicken, offering richness that complements the sweetness of the roasted vegetables, making it an enjoyable experience for your taste buds.

Preparation of the Marinade

To begin, preparing the marinade is essential for infusing the chicken with flavor.
Combine balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper in a bowl.
Ensure each piece of chicken is well-coated and let it marinate for at least 30 minutes, or even overnight for a more robust taste.

Roasting Seasonal Vegetables

While the chicken marinates, the vegetables can be prepped.
Colorful options such as bell peppers, zucchini, and carrots not only add nutrition but also enhance the visual appeal of the dish.
Toss these vegetables with olive oil, salt, and pepper, then spread them out on a baking sheet, allowing them to roast until they reach the perfect level of caramelization.

Cooking the Chicken to Perfection

Once the vegetables have been roasting for a short while, it’s time to add the chicken.
After 15 minutes of cooking the veggies, remove the baking sheet, and push the vegetables aside to make space in the center.
Place the marinated chicken thighs in that space, and return the tray to the oven for an additional 25-30 minutes. The goal is to have the chicken cooked through while the vegetables become tender.

Garnishing and Serving

After cooking, allow the chicken to rest before slicing it.
This step is crucial for retaining juices, ensuring each bite remains moist and flavorful.
When serving, arrange the chicken alongside the beautifully roasted vegetables, and for an extra pop of color, don’t forget to sprinkle fresh basil on top. This vibrant green addition not only enhances the presentation but also provides a fresh contrast to the rich flavors.

Creating a Cozy Dining Experience

The setting in which you present this dish can elevate the meal even further.
Serving on a rustic wooden table enhances the homey feel of the dish, making it feel inviting and warm.
As you serve this platter, you’re not only offering a meal but also a comforting experience for family and friends, encouraging them to gather around and enjoy each bite together.

Ingredients

• 4 chicken thighs, skinless and boneless
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
• Fresh basil for garnish, optional

Instructions

1. Prepare the Marinade: In a bowl, mix balsamic vinegar, olive oil, minced garlic, oregano, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavor.
2. Preheat the Oven: Preheat your oven to 400°F (200°C).
3. Roast the Vegetables: On a large baking sheet, toss the mixed vegetables with olive oil, salt, and pepper. Spread them out in a single layer. Roast in the preheated oven for 15 minutes.
4. Add the Chicken: After the vegetables have roasted for 15 minutes, remove the baking sheet and push the vegetables to the sides. Place the marinated chicken thighs in the center. Return to the oven and roast for an additional 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve: Once cooked, let the chicken rest for a few minutes. Slice and serve alongside the roasted vegetables, garnished with fresh basil if desired.

Cook and Prep Times

• Prep Time: 10 minutes
• Marinate Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 320kcal
• Fat: 15g
• Protein: 28g
• Carbohydrates: 12g