Friday, February 1, 2013

Balsamic Chicken with Roasted Vegetables

I find it amazing the way you can change up the taste of chicken by the method of preparation.  This particular recipe uses boneless, skinless chicken thighs that are tossed in an herbed balsamic vinaigrette before being roasted in the oven.  The remainder of the vinaigrette was tossed over some large pieces of assorted vegetables and these also went in the oven to roast at the same temperature and time.  I love dinners like this sometimes where all the work (which is minimal in this case) goes into the prep of the ingredients and then while everything's roasting, I get the kitchen all cleaned up.  The balsamic vinaigrette packs a punch of flavor in this dish since I find that roasting anything intensifies the flavor.

Balsamic Chicken with Roasted Vegetables
Makes 3 servings (2 thighs plus roasted vegetables)

6 boneless, skinless chicken thighs
10 asparagus spears, ends trimmed, cut in half
1 1/2 red bell peppers, cut in large wedges
2 medium carrots, sliced in half lengthwise
1 red onion, chopped in large chunks
5 ounces sliced mushrooms
1/4 plus 1 tablespoon balsamic vinegar
1 1/2 tablespoon extra virgin olive oil
1/2 teaspoon sugar
salt and pepper, to taste
3 tablespoons fresh rosemary
1 clove garlic, smashed and sliced
1 tablespoon oregano or thyme

Preheat oven to 425 degrees.  Wash and dry the chicken well with a paper towel.  Combine all the vegetables in a bowl.  Place chicken on a baking sheet.  Whisk together all the vinaigrette ingredients and divide over chicken and vegetables.  Toss the vegetables well with the vinaigrette and spread on a baking sheet making sure vegetables are in a single layer.  Be sure both sides of the chicken are well coated with vinaigrette and place both baking sheets in oven.

Bake for 35 to 40 minutes, rotating pans halfway through if using two different shelves.

Slightly adapted from Skinnytaste

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