Balsamic Chicken with Root Vegetables
Total: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6
Golden roast chicken with potatoes and carrots, seasoned with fresh herbs. This balsamic chicken with roasted root vegetables is a cozy one-pan wonder that brings bold flavor to your weeknight dinner.
Ingredients
- ½ pound carrots, peeled
- ½ pound parsnips, peeled
- ½ pound sweet potatoes, peeled
- ½ pound turnips, peeled
- 1-½ pounds chicken thighs, bone-in and skinless
- 1 tablespoon oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1-½ cups balsamic vinegar
- Optional: ½ tablespoon sesame seeds
Steps
- Preheat oven to 375°F. Cut the carrots, parsnips, sweet potatoes, and turnips into 1-inch pieces. Combine the vegetables with chicken thighs and toss with oil, salt, and pepper in a bowl.
- Transfer the chicken and vegetables into a roasting pan and bake until internal temperature of the chicken reaches 165°F, approximately 30 minutes. Meanwhile, in a saucepan over low heat, reduce the vinegar to a third of its original volume, approximately 20 minutes, stirring occasionally. In a dry pan over low heat, toast sesame seeds until fragrant (optional).
- Toss the cooked chicken and vegetables in the vinegar reduction. Garnish with sesame seeds (optional) and serve.