Baked Balsamic Chicken

When there is little time to spare and you are hungry as ever, then a delicious dinner of baked balsamic chicken is the perfect meal for you. Baked balsamic chicken is a staple for your dinner recipes. It requires only 10 minutes of prep time and gets cooked while you get ready to eat.

The earthy balsamic vinegar ages to perfection, adds a deep array of flavors to the dish making it finger licking good. The vinegar penetrates through the chicken and veggies, infusing them with flavor and making them juicy.

This recipe will make a delicious chicken and veggie bake that will fill you up. And what’s even better? It all cooks in just one pan, so you won’t have piles of dishes to clean afterward.

Health Benefits

The chicken used in this recipe is lean and fat free, making it healthier. It is an excellent of protein that is essential for muscle strength and energy. The vegetables all together make a rich source of dietary fiber, which is helpful in the digestion process and preventing gastrointestinal disorders.

The whole recipe is gluten free, which means it won’t cause an allergic reaction, and is compatible with different types of diets.

Calories per serving: 401 Kcal

Fat per serving: 17 g

Carbohydrates per serving: 15 g

Protein per serving: 48 g

Ingredients

skinless chicken thighs with fat trimmed (you can use boneless and with bone): 8

medium asparagus cut n half (end trimmed): 10

large red onion (chopped in large chunks): 1

red bell peppers: 2

carrots (cut into 3-inch slices): 1/2 cup

oz mushrooms (sliced): 5

Cooking spray

roughly minced cloves garlic: 2

Sugar: 1/2 tsp

tbsp fresh rosemary: 1 1/2

tbsp dried oregano or thyme: 1/2

leaves of fresh sage (chopped): 2

tbsp olive oil: 2

cup plus 1 tbsp balsamic vinegar: 1/4

tsp salt: 1

tsp fresh ground black pepper: 1

How To Make Baked Balsamic Chicken

1. Preheat oven to 425 degree F or 200 degree C.
2. Spray two large baking trays with cooking oil spray. If you don’t have cooking spray then use olive oil and coat the tray with it using your hands.
3. Ina large mixing bowl add all the ingredients for the balsamic sauce together using a fork.
4. Add the chicken and chopped vegetables into the balsamic mixture. Combine everything together using your hands, making sure the sauce coats everything evenly.
5. Lay the chicken and vegetables on the baking sheets. Make sure that the chicken and vegetable don’t touch or the moisture will turn the roast into a steam.
6. Put the baking trays into the oven and bake for 20-25 minutes or until the chicken is pink on the inside and the veggies are tender and develop colour. Rotate the bottom pan to the top and versa, midway of baking.
7. Take the chicken and veggies out of the oven and serve hot.

Trivia

• The first ever historical reference to Balsamic vinegar comes from 1046, when King Enrico III of Franconia was given a bottle as a gift.

In the Middle Ages, balsamic vinegar was believed to be a miraculous cure and was used as a disinfectant.