Roasted balsamic chicken is just the kind of dish I like, easy and you can mix and match the vegetables. It’s been a while since I have posted something new and delicious. This one is easy, can be made ahead of time and requires one pan (ok, two if you are making a lot). I particularly like dishes where you can easily use up things in the vegetable drawer so feel free to throw in other things. Asparagus, green beans, even little potatoes that have been quartered would work. This dish has another fantastic feature, you can freeze it ahead of time. Just make the marinade and add it along with the chicken to a gallon size freezer bag. Remove as much air as you can and freeze until you need it.
On a side note, this chicken makes a really great sandwich, including those vegetables. For this particular dish I was excited to use these little mushrooms that I found earlier in the week at our local farmer’s market. I typically don’t see them in the grocery store and since I’m the only one in the family who likes mushrooms, I thought these might not be too offensive to everyone else.
I used skinless and boneless chicken thighs for this recipe. Doing so allows me to get it fully cooked in 30 minutes. If you are using bone in, it will take longer so take that into account when you are preparing this dish.
Make sure that you allow each piece of chicken some space on the cookie sheet. If you put everything too close, they will steam instead of roast and you want some dark bits in there. My last bit of advice is to keep your vegetables finger width. If you are using carrots, make sure the thicker parts are cut in half lengthwise. If you are cutting up potatoes, make sure they are thin strips. You can see from our pictures how big the vegetables are.
- 2-3 pounds chicken
- 1/4 cup light mustard
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 Tbsp dried Italian herbs
- 1 Tbsp Fresh chopped rosemary (or 1 tsp dried)
- 2 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- mix all your ingredients in a medium mixing bowl, everything except the chicken.
- Once it’s mixed well you can add the chicken to the bowl, cover and let sit at least 2 hours
- place everything on a cookie sheet (or two if you have a lot of vegetables).
- Cook at 425 for 30 minutes. (Longer if you are using bone in chicken).