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Roast Chicken with Vegetables & Balsamic Glaze
Roast Chicken Thighs with some delicious root vegetables, cooked all together on one sheet pan. Then drizzle with a gorgeous balsamic glaze. Dinner is SERVED!
Course
Dinner
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
651
kcal
Author
Kylee Ayotte
Ingredients
1
lb
Brussels Sprouts
1
large
red onion
1.5
lb
sweet potatoes
2
large
parsnips
4
chicken thighs
2
Tbs
olive oil
Salt and pepper
1
tsp
dried thyme
1
tsp
dried rosemary
BALSAMIC GLAZE
½
cup
balsamic vinegar
3
Tbs
honey
or maple syrup
Instructions
Heat the oven to 425 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow leaves.
Peel the sweet potatoes, and cut into ½ inch rounds
Peel the parsnips and cut in half lengthwise (do in quarters if they are especially large)
Arrange vegetables and chicken on a large sheet pan, and drizzle with olive oil, sprinkle with salt, pepper thyme, and rosemary.
Roast for 35-45 minutes, rotating the sheet pan one time during cooking.
Remove from oven and drizzle with Balsamic Glaze.
Devour.
FOR THE BALSAMIC GLAZE
In a small saucepan, add the balsamic vinegar and maple syrup and heat over medium until bubbles appear.
Turn the heat down to medium-low and allow to simmer for about 10 minutes until the liquid reduces by half.
Cool, and use as above.
Nutrition
Calories:
651
kcal
|
Carbohydrates:
79
g
|
Protein:
26
g
|
Fat:
26
g
|
Saturated Fat:
6
g
|
Cholesterol:
110
mg
|
Sodium:
226
mg
|
Potassium:
1612
mg
|
Fiber:
13
g
|
Sugar:
32
g
|
Vitamin A:
25075
IU
|
Vitamin C:
115.7
mg
|
Calcium:
159
mg
|
Iron:
4.6
mg