Balsamic Rosemary Chicken & Veggies
{one sheet pan meal}
HOORAY! Another quick, easy & complete meal for you that is big on flavor!
I’ll be honest with you ~ I don’t like spending a ton of time in the kitchen on weeknights. If I have no other responsibilities or things on my calendar then I can really get into a meal that takes time to prepare, but the majority of life is not that way!
Most of the time I’m just like everyone else…trying to get something healthy on the table without tons of work.
This one sheet pan, Balsamic Rosemary Chicken & Veggies does the trick! So much goodness in the oven with very little mess before or after. It leaves time for the imporant things in life.
Balsamic Rosemary Chicken & Veggies
ingredients
2-2.5 pounds chicken thighs (8-9 pieces)
4 cups broccoli florets
1red onion, cut into sections
3-4 carrots cut on the diagnol
4 cloves garlic, minced
1/3 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons dijon mustard
1/4 cup fresh parsley, chopped
1 tablespoon fresh rosemary, finely chopped
1-1/2 teaspoons salt
1 teaspoon pepper
freshly ground salt
quality spray oil
directions
preheat the oven to 425.
in a small bowl, whisk together the balsamic vinegar, olive oil, dijon, garlic, rosemary, salt & pepper.
remove 1/3 cup of the mixture & place it in a resealable bag with the chicken. set aside to marinade while you chop & prepare the vegetables.
spray a large, rimmed cookie sheet with oil & then spread the vegetables out in an even layer. pour remaining marinade over the veggies, making sure it is evenly distributed.
make spaces to place the chicken on the sheet pan, then give it all a quick spray of oil.
bake 20-22 minutes. season with freshly ground salt as soon as you take it out of the oven.
garnish with parsley. enjoy!