Balsamic Chicken with Vegetables
Take the stress out of weeknight dinner prep and cleanup with this simple sheet pan dinner, sweet and sour balsamic chicken with vegetables.
Servings 4
Calories 874kcal
Ingredients
- 1 cup extra virgin olive oil
- ½ cup balsamic vinegar
- ¼ cup lemon juice
- ¼ cup stone ground mustard
- 3 garlic cloves crushed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 bone in chicken thighs
- ½ lb Dutch baby yellow potatoes
- 8 oz Brussels sprouts
- 8 oz whole mushrooms
- 1 red onion cut into wedges
Instructions
- In a large bowl whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt and pepper.
- Place chicken in a large resealable bag. Pour 1 cup of the marinade over the chicken, seal bag, and squish chicken around to spread it evenly. Refrigerate 3-8 hours.
- Reserve remaining ½ cup of marinade for the vegetables.
- Preheat oven to 400ºF.
- Place the chicken on a large sheet pan.
- Place vegetables in a large bowl. Coat vegetables in remaining marinade then spread evenly on baking sheet with chicken.
- Roast in the oven until food is caramelized, about 40 minutes. About 20 minutes in, stir up vegetables so they brown evenly.
Notes
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months
Nutrition
Calories: 874kcal | Carbohydrates: 16g | Protein: 27g | Fat: 79g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 50g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 888mg | Potassium: 645mg | Fiber: 3g | Sugar: 8g | Vitamin A: 554IU | Vitamin C: 57mg | Calcium: 67mg | Iron: 3mg
