Balsamic Chicken and Veggies (Print Version)
# Ingredients:
→ Protein
01 -
Chicken breasts or thighs
→ Marinade
02 -
Balsamic vinegar
03 -
Olive oil
04 -
Honey
05 -
Garlic, minced
06 -
Italian seasoning (or a blend of oregano, thyme, basil)
07 -
Salt
08 -
Pepper
→ Vegetables
09 -
Bell peppers, sliced
10 -
Zucchini, sliced
11 -
Cherry tomatoes, halved
12 -
Broccoli florets
13 -
Carrots, sliced
# Instructions:
01 -
Preheat the oven to 200°C (400°F).
02 -
If desired, brown the chicken in a skillet over medium-high heat with a little olive oil for 2-3 minutes on each side to lock in juices and create a golden crust.
03 -
Whisk together balsamic vinegar, olive oil, honey, minced garlic, Italian seasoning, salt, and pepper in a small bowl to create the marinade.
04 -
Place your selected vegetables on a large, rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
05 -
Arrange the vegetables around the edges of the pan, leaving the center open for the chicken.
06 -
Place the chicken breasts or thighs in the center of the pan.
07 -
Pour the balsamic marinade over the chicken and vegetables, ensuring everything is coated evenly. Toss vegetables if needed for complete coverage.
08 -
Bake in the preheated oven for 20-30 minutes, depending on chicken thickness and vegetable types.
09 -
Halfway through baking, toss the vegetables to ensure even roasting.
10 -
Verify chicken is fully cooked by checking that internal temperature reaches 75°C (165°F) with a meat thermometer.
11 -
Remove from oven and let the chicken rest for a few minutes before slicing.
12 -
Optionally garnish with freshly chopped parsley, grated Parmesan, or fresh basil leaves for enhanced flavor and presentation.
13 -
Serve immediately while still warm.
# Notes:
01 -
This is a versatile dish - feel free to substitute vegetables based on seasonal availability.
02 -
For a more intense flavor, marinate the chicken for 30 minutes before cooking.