Roasted Balsamic Chicken and Carrots
Flavorful roasted chicken with a balsamic marinade, served up with roasted carrots
Servings: 4 -6 servings
Ingredients
- Chicken
- 2 lbs boneless chicken thighs
- 1 medium onion sliced
- 4 garlic cloves chopped
- 1/2 cup balsamic vinegar
- 2 T olive oil
- 1 tsp each: dried oregano basil, rosemary, thyme (double if using fresh herbs)
- 1 tsp salt
- 1/2 tsp pepper
- Carrots
- 1.5 lb carrots peeled and cut into sticks (about 10 large carrots) or baby carrots
- 5 T butter melted
- 5 garlic cloves minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Add chicken, onion, and garlic to a gallon-size zipper bag, set aside. In a medium bowl, mix remaining ingredients well and pour over chicken in bag. Seal bag and massage ingredients until chicken is fully coated in marinade. Place in fridge and allow to marinate for at least 1 hour, or up to 12 hours.
- Toward the end of the chicken marinating time, preheat oven to 425 degrees Fahrenheit. Place carrots, butter, garlic, salt, and pepper in a large bowl and mix until carrots are well-coated. Spread carrots in a thin layer on a large sheet pan. Roast carrots in oven for 20 minutes.
- While carrots are roasting, place chicken in a single layer on a sheet pan. Remove carrots from oven and stir. Place carrots and chicken in oven and roast for 25 minutes or until carrots are slightly browned and chicken has reached an internal temperature of 165 degrees Fahrenheit using a meat thermometer.
Notes
Need help holding open zipper bags while filling? Try this bag stand!
Try cooking this chicken on the grill!