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Balsamic Roasted Chicken Thighs

Balsamic Roasted Chicken Thighs with Sweet Root Veggies

Balsamic roasted chicken thighs paired with sweet root veggies make for a delightful family-friendly dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 pieces Leeks Use only white and light green parts.
  • 1 bulb Fennel Remove stalks.
  • 2 pieces Red Beets Trim and scrub before use.
  • 4 pieces Potatoes Use small ones whole or quarter larger ones.
  • 2 pieces Shallots Leave small ones whole and halve larger shallots.
For the Chicken
  • 4 pieces Chicken Thighs (bone-in, skin-on) Bone-in preferred for moisture.
  • 2 teaspoons Italian Seasoning To season chicken.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 2 tablespoons Olive Oil For coating.
  • 2 tablespoons Balsamic Vinegar For glaze.
For the Fresh Herbs
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme

Equipment

  • Sheet Pan
  • Large bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Trim the leeks and fennel, cut the beets and potatoes to uniform sizes, and mix in a large bowl.
  3. Transfer the prepared vegetables to a sheet pan, drizzle with olive oil and balsamic vinegar, season with salt and pepper, and toss well.
  4. Coat the chicken thighs in a separate bowl with olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
  5. Arrange the chicken thighs skin-side up on the sheet pan among the vegetables.
  6. Tuck sprigs of fresh rosemary and thyme around the chicken and veggies.
  7. Roast in the oven for about 45 minutes, checking for doneness around 35 minutes.
  8. Let the dish rest for a few minutes before serving.
  9. Serve warm, garnishing with roasted herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For optimal results, ensure chicken pieces are uniform in size and avoid overcrowding the sheet pan to achieve crispy skin.

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