Balsamic Roasted Chicken Thighs with Root Vegetables Bliss

Balsamic Roasted Chicken Thighs with Root Vegetables is a one-pan meal that transforms dinner into a cozy family feast.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Chicken Thighs (Bone-in, Skin-on) Choose equal sizes for consistent cooking.
1-2 tablespoons Olive Oil Coat the chicken.
1 tablespoon Balsamic Vinegar For chicken seasoning.

For the Vegetables

2 pieces Leeks Use only the white and light green parts.
1 bulb Fennel Remove stalks before use.
2 pieces Beets Trim and scrub well before cutting into wedges.
2 pieces Potatoes Halve or quarter based on size.
2 pieces Shallots Keep whole if small or halve if large.

For Seasoning

1 teaspoon Salt Adjust to taste.
1 teaspoon Black Pepper Adjust to taste.
2 teaspoons Italian Seasoning Enhances flavor.
2 sprigs Fresh Rosemary Lightly bruise before adding.
2 sprigs Fresh Thyme Lightly bruise before adding.

Equipment

Oven
Sheet Pan
Cutting Board
Knife
Mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Wash and trim the veggies: halve the leeks, wedge the fennel, cut the beets into wedges, and halve or quarter the potatoes.
Place the prepared root vegetables on a large sheet pan. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, then toss together.
In a separate bowl, coat the chicken thighs with olive oil, balsamic vinegar, salt, pepper, and Italian seasoning.
Nestle the seasoned chicken thighs among the vegetables on the sheet pan. Tuck sprigs of fresh rosemary and thyme in between.
Place the sheet pan in the preheated oven and roast for 35-45 minutes until golden and the chicken reaches an internal temperature of 165°F (74°C).
Remove the pan from the oven and let the dish rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken thighs and root vegetables are of similar sizes for consistent cooking. Pat dry the chicken for crispy skin. Avoid overcrowding the pan to ensure roasting instead of steaming.

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