Balsamic Chicken with Garlic Vegetables Recipe is a One-Dish Delight

Name: Balsamic Chicken with Garlic Vegetables Recipe is a One-Dish Delight
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 serving
Ingredients: 6 boneless, skinless chicken thighs, about 2 lbs.; 2 Tbs. olive oil; ¾ tsp. salt; ½ tsp. pepper; 1 lb. baby potatoes, halved; 1 lb. asparagus, trimmed, halved crosswise; 8 oz. zucchini, cut crosswise into ½"-thick slices; 1 cup cherry tomatoes; 3 Tbs. balsamic vinegar; 2 cloves garlic, minced; ¼ cup fresh basil leaves

A medley of flavorful veggies, potatoes and chicken roasts to delicious perfection

By Pam O'Brien

Comments

Roasting is one of the easiest and most flavorful ways to cook up a satisfying supper. Just combine your favorite protein with veggies, spices, herbs and olive oil in a pan, put it in the oven, and before you know it, you’ll be sitting down to a complete dinner that’s amazingly delicious! And we’ve got the perfect recipe for you: This balsamic chicken with garlic vegetables recipe is a dinner you need to add to your weekly routine ASAP.

Start with boneless chicken thighs and then add potatoes, asparagus, zucchini and cherry tomatoes. Toss the mixture with olive oil, balsamic vinegar, and garlic and roast it until all the flavors meet maximum intensity and the chicken is juicy and succulent. Then, top the dish with fresh basil and dig in. Because this recipe uses just one pan, the clean-up is as easy as the meal prep. Watch our video and see for yourself.

Yields

6 serving

Total Time

1 hr, 5 min

Prep Time

25 min

Cook Time

40 min

Ingredients

6 boneless, skinless chicken thighs, about 2 lbs.
2 Tbs. olive oil
¾ tsp. salt
½ tsp. pepper
1 lb. baby potatoes, halved
1 lb. asparagus, trimmed, halved crosswise
8 oz. zucchini, cut crosswise into ½"-thick slices
1 cup cherry tomatoes
3 Tbs. balsamic vinegar
2 cloves garlic, minced
¼ cup fresh basil leaves

Instructions

Heat oven to 400°F. Coat large shallow roasting pan with cooking spray. In bowl, toss chicken with 1 Tbs. oil, ¼ tsp. salt and 1⁄4 tsp. pepper. Transfer to roasting pan. In same bowl, toss potatoes with remaining 1 Tbs. oil, 1⁄4 tsp. salt and 1⁄8 tsp. pepper; transfer to pan with chicken. Roast 35 min.

Meanwhile, toss asparagus, zucchini and tomatoes with 2 Tbs. vinegar, garlic and remaining 1⁄4 tsp. salt and 1⁄8 tsp. pepper; add to roasting pan. Roast until vegetables are tender, 10 min. Drizzle chicken with remaining 1 Tbs. vinegar. Serve sprinkled with basil.

Nutrition

Calories: 306
Fat: 11 gram
Saturated Fat: 2 gram
Protein: 33 gram
Carbohydrate: 19 gram
Fiber: 3 gram
Cholesterol: 142 mg
Sugar: 3 gram
Sodium: 470 mg

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