One-Pan Balsamic Chicken & Roasted Root Vegetables
One-Pan Balsamic Chicken & Roasted Root Vegetables
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1/2-inch thick rounds or 1-inch chunks
- 1/2 pound parsnips, peeled and cut into 1/2-inch thick rounds or 1-inch chunks
- 1 red onion, cut into 1-inch wedges
- 1/2 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, dried thyme, garlic powder, salt, and black pepper. Whisk until well combined.
⏱️ 3 min
- 3
Add the cut chicken breasts, carrots, parsnips, red onion, and Brussels sprouts to the bowl with the balsamic mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 7 min
- 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between pieces for even roasting; use two baking sheets if necessary to avoid overcrowding.
⏱️ 2 min
- 5
Roast for 20 minutes. Then, remove the baking sheet from the oven and gently toss the chicken and vegetables to ensure even cooking and browning.
⏱️ 20 min•🌡️ 400
- 6
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
⏱️ 15 min•🌡️ 400
- 7
Remove from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately with a side of quinoa or brown rice, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Balsamic Chicken & Roasted Root Vegetables
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1/2-inch thick rounds or 1-inch chunks
- 1/2 pound parsnips, peeled and cut into 1/2-inch thick rounds or 1-inch chunks
- 1 red onion, cut into 1-inch wedges
- 1/2 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, dried thyme, garlic powder, salt, and black pepper. Whisk until well combined.
⏱️ 3 min - 3
Add the cut chicken breasts, carrots, parsnips, red onion, and Brussels sprouts to the bowl with the balsamic mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 7 min - 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between pieces for even roasting; use two baking sheets if necessary to avoid overcrowding.
⏱️ 2 min - 5
Roast for 20 minutes. Then, remove the baking sheet from the oven and gently toss the chicken and vegetables to ensure even cooking and browning.
⏱️ 20 min•🌡️ 400 - 6
Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
⏱️ 15 min•🌡️ 400 - 7
Remove from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately with a side of quinoa or brown rice, if desired.
⏱️ 3 min