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Jessica Morgan

Balsamic Glazed Chicken with Vegetables Recipe Revealed!

A delicious and healthy recipe for Balsamic Glazed Chicken with Vegetables, perfect for a family dinner.
Print Recipe
Prep Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound baby potatoes halved
  • 1 cup cherry tomatoes
  • 1 cup green beans trimmed
  • Fresh basil for garnish optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, oregano, thyme, salt, and pepper.
  3. Add the chicken thighs to the bowl and toss to coat them in the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
  4. In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs. Add the halved baby potatoes around the chicken.
  5. Pour any remaining marinade over the chicken and potatoes.
  6. Bake in the preheated oven for 25 minutes.
  7. After 25 minutes, add the cherry tomatoes and green beans to the skillet, stirring gently to combine.
  8. Return to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
  9. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 17gFiber: 4gSugar: 15g

Notes

  • For a lower-carb option, substitute baby potatoes with cauliflower florets.
  • Add a splash of soy sauce to the marinade for an extra depth of flavor.

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