Roasted Chicken and Vegetables with Balsamic Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Chicken
Serves: 4-6 servings
Ingredients
  • Chicken and Vegetables
  • 6 bone-in, skin-on chicken thighs
  • 5 medium red potatoes, cut into bite-sized chunks (I cut mine in 8ths)
  • 1 cup baby carrots
  • ½ lb. green beans, washed and trimmed
  • ¼ cup olive oil
  • 1 tsp thyme
  • ½ tsp salt
  • ¼ tsp pepper
  • Balsamic Glaze
  • ½ cup balsamic vinegar
  • ⅛ cup sugar
  • pinch of salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine chicken thighs, potatoes, carrots, and green beans. Drizzle with olive oil and sprinkle with thyme, salt, and pepper. Toss chicken and vegetables together until all are coated with oil and seasonings.
  3. Arrange chicken and vegetables in a single layer on a cookie sheet or roasting pan.
  4. Roast for 20 minutes, flip chicken and vegetables, and roast for an additional 15 minutes.* Meanwhile, prepare balsamic glaze.
  5. To prepare glaze, combine balsamic vinegar, sugar, and salt in a saucepan over medium heat. Simmer 10-15 minutes, stirring occasionally, until thickened.**
  6. Remove chicken and vegetables from oven and spoon onto plates. Drizzle with balsamic glaze. Enjoy!
Notes
*If needed, broil the chicken and vegetables for 3-4 more minutes to brown.
**As it cools, the balsamic glaze will thicken and get pretty sticky. If it cools too much, simply reheat it over medium heat to get it to liquefy.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/roasted-chicken-vegetables-balsamic-glaze/