This juicy baked chicken and vegetables with crispy, roasted skin is a hearty one-pan dinner. It’s glazed with balsamic mustard sauce for the perfect bite!
Why I Love This Recipe
If you’re a chicken-dinner type of person, this one-pan baked chicken and vegetables will be one of your go-to recipes for weeknights.
- Ideal for gatherings. Double or triple the recipe as needed and bake it all at the same time.
- Perfect for leftovers. This recipe’s a quick way to use up leftover roasted potatoes, carrots, and broccoli.
- Easy clean-up. You only need a bowl and a baking dish to make this easy roasted chicken dinner.
- Versatile. Switch the chicken thighs for drumsticks, breasts, or even turkey.
Ingredient Notes
Sweet carrots, peppers, and onions beautifully balance out the vinegar’s tang in the marinade. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Chicken & Veggies
- Chicken thighs – Make sure they’re bone-in. Skin-on is optional.
- Carrots – You don’t need to peel them.
- Bell pepper – I used red peppers but any color is fine.
- Red onion – Feel free to use white or yellow onions.
- Potatoes – Don’t peel them so they maintain their shape a lot better.
- Olive oil – Corn, vegetable, and canola oil work too.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
For the Balsamic Marinade
- Stone ground mustard – Dijon mustard is a great swap.
- Balsamic vinegar – Reduce the amount by half if you use Balsamic Reduction.
- Olive oil – Feel free to use avocado, corn, canola, or vegetable oil for this.
- Rosemary – Use fresh or dried.
- Garlic – Fresh garlic and garlic paste are best.
- Salt and pepper – Go for whatever you’ve got on hand.
Can I Use a Different Cut of Chicken?
Absolutely! The steps are exactly the same but the cooking times will vary slightly. If at any point the chicken is done but the veggies aren’t, remove the chicken from the oven and continue to bake the vegetables until tender.
- Boneless, skinless chicken breasts: 25-35 minutes.
- Drumsticks: 30-40 minutes.
- Leg-quarters: 45-55 minutes.
Variation Ideas
This hearty baked chicken and vegetables dinner is a simple way to use up leftover veggies (raw or cooked) during the week.
- Use leftovers. Baby carrots, Garlic Herb Roasted Potatoes, cauliflower, Roasted Broccoli, and sweet potatoes are great additions to this dinner. Stir them into the baking dish 10 minutes before the cooking time is up to reheat without overcooking them.
- Make it spicy. Mix 1/4 teaspoon chili oil into the marinade or sprinkle 1/4-1/2 teaspoon red pepper flakes over the chicken before popping it into the oven for a kick of heat.
- More herbs. Add 1 tablespoon thyme and 1 tablespoon dried parsley into the marinade for an herbier flavor profile. You can also just sprinkle the chicken with fresh parsley once ready.
- Swap the protein. Use turkey instead of chicken for an easy variation.
Tips For Perfectly Roasted Chicken Thighs
It’s easy to nail this crispy, baked chicken and vegetables recipe with the right techniques for marinating and roasting.
- Pat dry. Although the chicken will marinate, patting it dry with paper towels before hand allows it to really soak up the flavors since there’s no additional moisture barrier between the chicken and sauce.
- Score it. Use a sharp knife to score (create small cuts) along the chicken skin to help the meat absorb more flavor as it marinates.
- Right side up. If the chicken thighs are skin-on, make sure that’s the side facing upwards. The skin should never be downwards in the baking dish, otherwise it’ll never get crispy.
- Check for doneness. Before pulling the chicken out of the oven, stick a meat thermometer into the thickest parts of each thigh. It should read 165F if it’s done. Anything under that and it’s still under-cooked.
- Plan well. Don’t bake chicken straight out of the freezer. Pop it into Ziploc bags and thaw overnight in the fridge. If you’re in a rush, place the bag in a bowl of lukewarm water for 1 hour, pour in new water, and soak again for another hour.
Serving Suggestions
This garlicky baked chicken and vegetables dinner is an easy meal on its own. I also love serving it with Wild Mushroom Pasta and Air Fryer Asparagus on the side. More side ideas include my Creamy Butternut Squash Pasta, Creamy Kale & Sausage Pasta, and Brussels Sprouts with Bacon. For something warm and soupy, try my Tuscan Tomato Soup with Rosemary Garlic Croutons.
How to Store & Reheat Extras
Set the leftovers aside for cooling in a cool, dry place away from direct heat and sunlight.
- Fridge: Place it in an airtight container for up to 5 days. You can also cover the baking dish with foil. Discard immediately if the chicken tastes sour or bitter.
- To reheat it: Sprinkle with 1/2 teaspoon water and microwave for up to a minute or until warm. For larger portions, use the oven at 300F for 15-20 minutes.
More Baked Chicken Recipes
- Creamy Chicken Enchiladas Verde
- Baked Chicken Parmesan
- Oven Roasted Chicken with Lemon Garlic Butter
- Easy Sheet Pan Chicken Fajitas
Balsamic Baked Chicken and Vegetables
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 1x
- Category: Chicken
- Method: Oven
- Cuisine: American
Description
This juicy baked chicken and vegetables with crispy, roasted skin is a hearty one-pan dinner. It’s glazed with balsamic mustard sauce for the perfect bite!
Ingredients
- 4 chicken thighs, bone-in, skin on optional
- 3 carrots, chopped into 2–3” chunks
- 1 red pepper, 1″ cubes
- 1 red onion, halved and quartered
- 5 red potatoes, halved & quartered {skin on}
- 1 tablespoon olive oil
- salt and pepper to season
Balsamic Marinade:
- 1 tablespoon of stone ground mustard
- 3 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil
- 2 tablespoons of fresh rosemary, chopped
- 1 garlic clove, minced
- salt & pepper to taste
Instructions
- In a large bowl, add stone ground mustard, minced garlic clove, freshly chopped rosemary, balsamic vinegar, and salt & pepper. Whisk to combine, slowly add in olive oil.
- Place bone-in chicken thighs in bowl with mustard balsamic marinade. Toss to coat with marinade. Let sit for 30 minutes.
- Preheat oven to 375º
- Place all red onion, potatoes, red pepper, and carrots in 13×9″ baking dish. Drizzle 1 tablespoon of olive oil, salt and pepper over veggies. Give them a quick toss. Place chicken thighs on top of vegetables and pour the remaining marinade over entire dish.
- Place in oven for 1 hour and 15 minutes and bake uncovered until chicken is done and vegetables are soft. Remove from oven and serve!
Nutrition
- Serving Size: 1 thigh + vegetables
- Calories: 410
- Sugar: 7 g
- Sodium: 427 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 119 mg
154 comments on “Balsamic Baked Chicken and Vegetables”
It’s funny that you decreased the marinade because I’m going to double it next time! So tasty!
hahah.. no judgement here! You double that marinade 🙂
Hi! Is the cook time the same with chicken breast?
Hey Sarah, chicken breast on average take between 35-45 minutes to roast so I think it might be a little less than what I have here. You’ll just want to make sure the potatoes and carrots are cooked through.
Should this be covered, uncovered, part of the time, all of the time? Thanks.
I usually cook it uncovered the entire time and it gives a nice sear on the chicken. 🙂
Made this tonight and it turned out great!!! I added two extra carrots but otherwise made it as is. Outstanding and a keeper!!
I wonder if the marinade would be any good as a salad dressing….it smelled so good 😂❤️
My family LOVED this recipe! I added some small brussel sprouts and pan fried the chicken for a few minutes before I put it in the oven. The skin turned out perfectly crispy and the flavor was amazing! This recipe is a keeper!!! Thank you so much! It was so nice that my kids were excited to eat this meal! 😉
Hi there! I know this is an older recipe but I made it for my crew tonight and it was a HUGE HIT! I doubled the recipe and threw in some mushrooms that needed to be used. I didn’t have rosemary on hand so I subbed thyme and it was amazing. The chicken skin crips and browns so nicely. What a hearty, one pot dish! I pinned it and will definitely make it again. Thank you!!
I love the flavors and the beauty of this Chicken! Easy One Pan Balsamic Chicken Roasted Vegetables My taste buds love this. This is the best recipe I’ve made for dinner, hands down, and I have tried a lot of different recipes. Thank you!
How long would you bake using boneless, skinless chicken thighs? Assuming start veggies ahead and add chicken a bit later? Thanks, great recipe
Probably about 20 minutes.
This Looks delicious and healthy too. i hope it wont affect my weight loss program.
This is my first time visit at here and i am in fact happy
to read everthing at alone place.
Had me at balsamic! This is such a gorgeous dish!
Would love to have this for dinner! Looks so delicious!
Sheet pan dinners are always a hit with my family, so I have to try this!
Girl, you always kill it with your dinner recipes! I want to come over every night!
come on over! 🙂 And bring a cocktail!
This is a perfect fall dinner! Loving that glaze!
Wow this looks so flavorful and perfect for the holidays!
I made it with baby carrots, red onions, and big chunks of broccoli. It. Was. Awesome. My thighs were done right at the 1hr mark, but i did use my Le Cruset cast iron, so that might have made a difference.
Awesome! Love the broccoli addition too Janae!
Can I use turkey thighs instead with this recipe? I happen to have a few that I don’t quite know what to do with, hahah. Would the different flavor throw off the dish???
I’m sure you could. The flavor might change a little bit but not too drastically. 🙂 Hope you enjoy it Mel!
Has anyone ever tried this in a pressure cooker / instant pot? I work full time so this wouldn’t work on a week night for dinner, but I love it sooooo much.
can ya do it on a full chook
Not sure what that is Jim?
Can I use boneless skinless chicken thighs?
absolutely! You could even use boneless breasts if you wanted. 🙂
Would you bake them for the same time or less if it’s chicken breast?
Yes, it will be between 35-45 minutes. However, you’ll need to make sure that the potatoes and carrots are cooked through.
I made this with boneless, skinless chicken breasts and it is now in regular rotation for dinner at my house. It’s so delicious and easy to prepare the day before! Timing is a bit different with the kind of meat (I start the veggies roasting and then put the chicken in later), but it is soooo good. I totally impressed my family with this when they came to dinner and even got my sister’s picky kids to eat veggies!
Hurray! So glad you and the family liked it Renee!
Easy recipe! Which is great for someone like me who recently started cooking. I made this for dinner tonight. I added larger pieces of rosemary and whole garlic cloves to the pan. Everything smelled amazing while cooking – my boyfriend and I couldn’t wait to eat! It was a very good meal. The chicken blackened perfectly and was so moist. Looking forward to more recipes! Just favourited this blog! 🙂
Hurray! Easy and delicious is the way to go for sure! So glad to hear that you and your boyfriend enjoyed this recipe and can’t wait to hear the next one you try!
I made this last night for dinner and my family loved it. however, I followed the directions exactly (it wasn’t that hard which is great!) and my vegetables didn’t come out looking like yours and there was a bunch of liquid at the bottom of my pan (clear liquid, not the color of the marinade). not sure what I did wrong but I was so looking forward to the vegetables in the photo. I did double the amount of the chicken so I doubled the amount of the marinade to compensate. any light you might be able to shed on it would be great. it was still really good.
Hmmm… if you doubled the amount of chicken the juices coming out of the chicken might have added to the liquid in the bottom of the pan and might have crowded the veggies to not cook all the way through. Maybe next time if you’re going double the chicken add some it to a separate pan so that there is more room for things to cook. 🙂 Glad you liked the end product regardless! The taste is what counts anyways. hehe!
Tried this tonight with chicken breasts and sweet potatoes and it was fantastic! Thanks for the recipe!
LOVE that you need it with sweet potatoes.. definitely need to try that next. Glad to hear you enjoyed it!
This looks so amazing! I live in an area that fresh herbs are super expensive so can I use some chopped dried rosemary? Would I use more or less than the recipe calls for? And also I see in another comment that you are recommending less oil but was not sure if you updated the above recipe or if I should use half of what is listed above. Can’t wait to try this soon 😀
absolutely you can use dried rosemary! I would just use a little less because dried is stronger than fresh. 🙂 And yes I did update the recipe above to have less oil so you should be good to go! 🙂
I was looking for a meal-in-one dish for a family reunion of 45 people. We did a taste test of this dish first and loved it. So, we served it for the family reunion and it was wonderful. We cut down the oil by ½ though the second time around because we felt it was too oily. It turned out even better with less oil but maybe it was because we were making large batches of it. Thank you for this wonderful recipe. I am getting ready to make it again for a Christmas party at our home.
I forgot to give it 5 stars.
haha.. thanks Deborah!
totally agree with you, the next time I made it I cut it down by half as well. I might change the recipe to show that as well. 🙂 So excited that you loved this recipe Deborah, made my weekend!
Hi again! I just love this recipe. I have made it so many times. I’ve commented before. I just have a issue. I hope you can shed some light on. Do you use your broiler at all? I can never get my skin to look as scrumptious as yours. It’s delicious either way. My “sauce” is also so watery. Do you have any ideas? I just feel like I’m not getting it right. Thanks.
Hey Desiree, glad to hear this is a repeat in your house. I do not use a broiler, on the skin, I just make sure to place the chicken on top of the vegetables so that they get the crispy top. But I’m sure if you wanted to pop it under the broiler for a couple minutes that would do the trick as well. I have made this recipe again and I actually recommend reducing the oil by half so that the sauce is thicker and not as watery! Hope that helps girl! Have a wonderful holiday!
I made this in the crockpot. Let it cook on low for eight hours (skin on) and it was delicious! The chicken all got eaten and I saved the leftover vegetables for dinner the next night.
Yah!!! can’t wait to try it that way next time Michelle! Thanks for letting me know how it turned out too!
Hi. I just discovered your website and I made this divine dish for dinner this evening. OMG…We loved it!!! I used 6 thighs so we would have leftovers. I always prepare chicken breasts but your recipe enticed me to venture to the dark side. Everything was perfect. I am usually not a fan of Red peppers but added them anyway. Soooo glad I did. They were the best part of the veggie blend. I have NEVER posted a comment on a recipe website before but wanted to acknowledge your efforts. Thanks!!! Excited to try some of your other recipes. All the Best!!!
OH.. Yah!!!! So glad to hear it Kim! Dark meat gets such a bad rap, it only has like 26 more calories than chicken breasts and SOOOOO much more flavor! Red Peppers are totally my favorite veggie to roast, all the natural sweetness comes out and it just rocks!
So glad that you loved this dish girl AND that you left a comment. Always love hearing this kind of stuff.. makes my day!
Just made this and wanted to provide my feedback — which, believe me, I never do! But, I have been searching for recipes like this that can be made in advance, are worthy of serving company or can be given to friends and family during times of need. I was so hoping I could rave about his one. I thought the veggies were really good but next time, I will probably season the chicken really well before putting in the marinade because it was hard to judge how much salt and pepper to add. I also thought the final result was really oily. I didn’t like how the oil pooled in the center of the plate. I might try cutting the oil in half and maybe toss the veggies in a little olive oil so they don’t dry out as a result of reducing the amount in the marinade. It was tasty but, I too, might try it with chicken breasts which I prefer.
Thanks Karen! Glad you liked the flavor! Hope the changes you make bring you to what your looking for! Thats is what I love about cooking, you can change things to your preference. 🙂 So glad you gave me feedback, definitely appreciate hearing peoples results!
Help. My phone won’t let me subscribe. Can you help me please?
sure, just let me know what email address you would like and I can add ya in. 🙂
Well I was going to the shop to buy chicken but I got as far as outside my building, foot twisted and ban I was on the ground with a very badly twisted/sprained foot. This is how I’m introducing myself.
Ok. I don’t like rosemary. The thigh has no meat on for me and the top looked burnt in the picture. Please tell me I’m wrong.
It’s a pleasure to meet you from sunny Israel.
oh… i’m sorry Judy no fun with a sprained foot! Ouch! Hopefully you are doing better… heal up girl!
On the food front, if you don’t like rosemary I would omit it or sub it for basil or oregano. 🙂 I can understand less meat with the thighs, so I would sub it out and use chicken breast which has more meat. I would cook it for the same amount of time or a little longer, basically until the chicken temp is 165F.
PS so excited your from Israel, would love to visit there sometime!
I LOVE chicken and this sound sooo good. and healthy!!!
Thanks Lee! It really is a great meal and so easy to make! 🙂
I can’t wait to make this for dinner this week! I love being able to whip something up (like a marinade) with things I already have in my fridge and pantry. Looks amazing!
OH.. yeah Monique! I hope you love it! These kind of meals are my favorite, so stinking easy and full of flavor! 🙂
Made this tonight and it was amazing! I made a few swaps: Yukon gold potatoes instead of red, baby carrots instead of chopping regular ones, and boneless breasts instead of thighs. This recipe is a keeper! Thanks for sharing!
great swaps.. I need to try it with the boneless. I’m more a boneless girl myself but my hubbie likes the thighs. 🙂 SO glad you liked it Monique.. totally made my day girl!
This looks amazing, but I am not a fan of chicken on the bone or dark meat. Do you think this would work with boneless skinless chicken breasts, or would they get too dried out?
Yeah, I definitely think so. I make baked chicken all the time and it doesn’t dry out, your good to go! 🙂 Hope you like it Kari!
How long would you cook it for if I used boneless skinless chicken?
Actually the cook time should be similar. About an hour should do, the internal temperature of the chicken should be at least 165 degrees.
Do you cover this while foil to cook or leave uncovered?
Hey Erin, I leave it uncovered so the chicken skin gets all caramelized and crispy. 🙂
Hi,
Thank you for this amazing and delicious recipe! I can’t wait to make this again! It was a hit with my daughter and will be making it for my husband when he gets home from on the road! Nice to try something new and be inspired by someone else’s creation!
Thank you again!
Hey Desirai! Thank you so much! Love that you and your daughter enjoyed the dish, can’t wait to hear what the hubbie thinks! 🙂 Thank you so much for the sweet comment, made my day!
Krista, I was wondering if you could prepare the marinate the night before to safe time?
Absolutely, letting it soak the night before will let all those yummy juices soak in. 🙂
Krista, I am just loving your website and have just planned my weekly menu using your recipes! Can’t wait to try them!!!
Awesome! Seriously so honored Katie! Can’t wait to hear what you think of the recipes. 🙂
I’ve made this from your site once before and it was a great hit with my family of 6. Now I am making it for my parents who are coming in from out of town, as I want to impress them 😉 Now, I have restrictions on my time when they are here (kids hockey, birthday party, etc) so would I be able to marinade the chicken the day before? Save a little time the day of that way? Or would that be too long to marinade? Thanks for any feed back.
Absolutely in fact it might pack more of punch flavorwise. The longer something marinades the more time it has to sink in. I would just put everything a large ziplock and let all those flavors soak up, plus its easy cleanup.
Yeah… I hope your fam loves it! Thanks Roxanne!
Krista, I found you by way of your Caprese Flatbread recipe & then was linked to this recipe! This is the first time I’ve done feedback for a recipe. I cooked the Mustard Balsamic Ckn w/roasted vegetables tonight & had to made a few changes so thought I’d share so that others aren’t afraid to change it up as they need to. I will say first it came out great ! I was out of stone ground mustard so substituted with Spicy Brown Mustard, & I had chosen boneless skinless thighs in an effort to go healthier without the skin & I didn’t miss it , it was still delicious – (afterwards I did see Daniel’s comment about his being a little oily & I didn’t realize that the bone in would have helped to thicken the sauce) – I found the oil a little extra as well so will adjust next time. I am not a fan of red onions & so used pearl onions. Also with the potatoes I used a mixture of red, small golden & sweet potatoes. Lastly I also added button mushrooms in since we love mushrooms. While it was cooking I made a pot of quinoa and once the chicken/veggies were done I served them over the quinoa. The dish was delicious and offers everyone the chance to add in their favorite vegetables! Thank you !!
Awesome Shelley!!!
I love all the changes you made. That is what I love about this dish, it super versatile so you can change up whatever you want. You definitely did some AMAZING changes too. Love the mushroom addition, we are big mushroom eaters over here and the pearl onions addition sounds yummy too. Gonna have to try this next time I make it. 🙂 Thanks Shelley, you made my day!
I was looking forward to this recipe but was a bit disappointed by the resulting overabundance of oil (and balsamic) in the bottom of the pan after cooking. The vegetables were drenched in the marinade and were a bit oily. I will admit that I used boneless chicken thighs and didn’t use a red pepper but those were my only variations from the recipe so I don’t think that would make too much of a difference. If making again I would probably use half as much of both olive oil and balsamic as stated in the recipe. The flavors were good though. Just wanted to provide a hopefully helpful critique.
OH… I’m sorry to hear that Daniel. If it was too oily for you then yes I would definitely recommend using half the amount next time, the flavor will still be there.
Typically when you use a bone in meat the bone will help thicken the sauce, so mine turned out a little thicker and not as oily as yours. More like a gravy 🙂
Thank you so much for the feedback, always appreciate hearing how things turn out. (good or bad)
I made this last night and felt like a gourmet. And it was so good! My fiance was quite impressed.
Yeah for fancy “gourmet” meals that impress the fiance! 🙂 So glad to hear it Stefanie, thanks so much for passing on the feedback, I always love hearing how things turn out for people.
So glad that I found this recipe. I was looking for something different do with my chicken thighs. It is the perfect combination. Thank you.
Awesome! So glad you found me too! Hope you enjoy it Desiree, we love this dish especially the mustard balsamic marinade. 🙂
We are having it for the second time tonight! Simply delicious.
haha.. Awesome Desiree! So glad to hear it, enjoy every second of it. 🙂
Looks so yummy! My hubby is about to start his journey as a personal chef… he’d just love your site! I hope you had a wonderful SITS Day, and I look forward to stopping by again soon! 😀
Oh wow Andrea! Thanks so much, that is just a HUGE compliment. Thank you so much for stopping by girl, hope you have a great rest of the week. 🙂
P.S. Way to go hubbie on being a personal chef! I bet you have AMAZING meals each night!!
This recipe sounds so good! Thanks for sharing.
Thanks Beth, hope you get a chance to try it! 🙂
OHMYGOSH THAT LOOKS AMAZING!!!! I want it NOW!!! What a delicious recipe!
Thanks Chris! It is just as delicious as it looks! 🙂 Hope you get a chance to try it! Thanks for stopping by!
Looks so good! Visiting from SITS but actually saw this on Pinterest yesterday 🙂
Too funny, I had someone else say that. Guess its getting around. 🙂 Thanks so much for stopping by Beth and for the bloggy comment love! Have a great rest of the weekend!
Visit from SITS! This looks absolutely delicious! Following you on Pinterest so I can get more recepies 🙂
Yeah, so excited to have you as a new follower Joanna! Thanks so much for stopping by, hope you have a great rest of the day!
Happy SITS day! My mouth is watering! I think this might be the recipe to convince my husband that balsamic isn’t bad. There IS more to it then just dressing. I am always looking for new healthy recipes so I am glad I found you!
OH… it will be. Especially if you have a good balsamic. The balsamic marinade in this is definitely to star! Can’t believe he doesn’t like it! Thats crazy!
So glad you found me too Mary! Happy to have you as a new follower! Hope you have a wonderful rest of the week!
Visiting from SITS! This looks amazing! It just might have to end up in my meal planning very soon!
Thanks Taylor!
Thats Awesome! Hope you enjoy, you’ll have to let me know how it turns out! 🙂
Visiting from SITS! This looks fabulous. I have pinned it… and I will probably make it for Sunday dinner. 🙂
Awesome! You’ll have to let me know how it turns out Kimberly! Thanks so much for stopping by and sharing the bloggy love! Hope you have a great rest of the day!
I made something really close for my whole roast New Year. But I love the look of yours and will bookmark for trial later. Thanks a lot for sharing and congrats on your feature on SITS. Enjoy!
Oh.. then I bet you had a happy crowd on New Years because this dish rocks! 🙂 Thanks for bookmarking and stopping by to give some bloggy love on my SITS day. Too sweet Ugochi! 🙂
I hope the balsamic vinegar doesn’t have any sugar…cuz I’d like to try this. Happy Sits day!
Hey Jean, Balsamic Vinegar does contain natural sugars. It is made by fermenting down the grapes. There are usually 2-3 grams per tablespoon. But again, they are natural, not added. Hope that helps. 🙂 Let me know if you have any questions and how it turns out if you make it! 🙂 Thanks for stopping by!
It looks amazing. Thanks for sharing the recipe. I’ll have to give it a try.
Thanks Robin! It is definitely amazing, the marinade in this dish rocks! Hope you do get a chance to try it. Thanks for stopping by!
That looks amazing!! We marinate and roast veggies all the time! Pinning!
Thanks Michelle. Marinated and roasted veggies are the best! Thanks for the pin, and for stopping by! Hope you have a great rest of the week!
Hi! I came over from SITS. This recipe looks delicious! I am exciting to be introduced to your blog and find food that will taste amazing and be healthy! I’ll pin this and start following you!
Best of luck with your blog:)
Debbie
Hey Debbie! So glad to have you, thank you so much for stopping over on my SITS day and the follow. Hope you are able to find lots of yummy and healthy recipes here! Have a great rest of the week and good luck with you blog as well girl!
Happy SITS Days! OMG that looks amazing… I love that the chicken and the veggies roast together and the meal is pretty much done when you pull it out of the oven!
Um.. yeah! Totally my favorite part! One dish meal..yes please! Thanks for stopping by Sarah, hope you have a great rest of the week. {yeah for the weekend almost being here!}
Love this recipe. I will def be making this soon! I found you on the SITS Day. I think I’ll follow you.
Http://www.LivingHappierAfter.com
Awesome! Thanks for the follow Wilma and for the “foodie props”. 🙂 Hope you have a fantastic rest of the day! Many blessings!
We don’t use potatoes anymore…diet choice. Can we double the onion, carrots, and peppers? Or do you have other options? (I know people often use turnip, but I don’t cook enough to know if that would work). Thanks!
Claire
Hey Claire! You can absolutely double the onions, carrots, and peppers, and even add parsnips, and fresh green beans. 🙂 I’ve never used turnips before to be honest, so I can’t honestly recommend it. Hope it turns out Claire, let me know if you have any other questions!
Can you use a whole chicken instead of thighs? I am looking for something different to cook for Christmas.
Absolutely! I just saw your email David and responded! 🙂 Let me know if you have any questions!
I found your recipe through MyRecipeMagic. Thank you for posting, it looks delicious! I actually just shopped at a high quality olive oil/vinegar store and this recipe is coming right on time:)
Best,
Maria
www.musicteachingandparenting.com
Awesome! So glad you found it Maria. You will absolutely love it with the higher quality balsamic, I actually need to go and buy some more tomorrow! 🙂 I hope you and the family enjoy it!
Thanks for stopping by, I hope you have a great start to your week.
I wanted to try to make this for Thanksgiving (not a big fan of Turkey here)… Any suggestions if I was to use chicken breast?
Great idea Freya. Its definitely a good alternative if you don’t like turkey. As far as suggestions you can still do the same marinade process. I would just cook it the same amount of time and then use a meat thermameter to make sure the chicken is 165 degrees. {doneness temp for chicken breast} 🙂 Let me know if you have any more questions, I’d be happy to help!
Just looks so ridiculously yummy and it was very popular on Pinterest too!! This is being featured tonight at our Best Of The Weekend Party at 8PM EST on my page. Thanks again for sharing, Krista! xo
Thanks so much Claire! So excited that it did well on Pinterest AND that i’m getting featured tonight. woot woot! Thanks so much!
Oh my gosh! This was wonderful. Our thighs were on the small side so the chicken was done before the vegetables, so next time either bigger thighs or smaller vegs. There are only two of us so we ate this two nights in a row and loved it both nights.
Yeah! So excited, glad that it turned out great! I think you are right,maybe bigger thighs of smaller veggies will do the trick! Thanks so much for letting me know, I always LOVE hearing that people are making my recipes! 🙂
Wow Krista, that looks so yummy! You’re right, we are all looking for something different to do with chicken. I think I will be adding this to the to do list!! 🙂
Thanks Lisa! Hope you enjoy it, you’ll have to let me know how it turns out! 🙂
Dear Krista,
I found your blog through the Best Of The Weekend Link Up and I am super duper glad that I did! I have a incredibly picky husband and I showed him this recipe and he is licking his lips to try it!!! Can’t wait to cook it for him this week, I am going to have a browse through your other recipes to see if I can find some more husband approved meals to cook for the week.
Thanks for providing such a delicious looking recipe.
Love Gi
xx
Hey Georgia, so glad you found me! 🙂 Super excited to have you and hope you can find some yummy recipes. If you need a recipe for something in particular let me know, I love helping out my readers! You’ll have to let me know how the balsamic chicken dish turns out! 🙂 Thanks for stopping by!
Wow…I’m droooooling here! Chicken looks so delicious!
Well, don’t drool on your keypad. 🙂 Thanks Lyuba!
This looks amazing! It’s getting pinned. 🙂 Love balsamic and mustard.
Thanks Deanna, was most definitely amazing! I am a fan of balsamic and mustard too, but I guess you guessed that already. 🙂 Thanks for stopping by and I hope you have a great Friday!
Your pictures made my mouth water! I going up to the store right now to get some chicken, no joke!!
haha… thanks Tahny! Hope you and the fam enjoy it tonight! 🙂
Oh, my goodness I’m so hungry now. The chicken sounds good, but I would DEVOUR the veggies!
Thanks for being a part of the Daily Blog Boost!
I love roasted vegetables too, and with the mustard rosemary balsamic marinade it is divine! 🙂 Thanks for stopping by Brooke!
Fabulous- I was debating what to do with the chicken tonight- now I know. Thank you.
Awesome… definitely an awesome dinner! Just a add more chicken to this dish because you have more kiddos than me. 🙂
This is a gorgeous dish, and I can tell from the photos that it tastes as good as it looks! Pinning this one for sure!
Thanks Danelle, means alot coming from you! It is definitely a winner in my book and my husband loved it! THanks for the pin!
Love this one pot dish! I’m a huge fan of balsamic, so I know this dish would be right up my alley!
Oh girl, I am obsessed with balsamic! This dish with the stone ground mustard, rosemary, and balsamic is a winner for sure!
Krista this looks amazing!!! I love the flavors and the beauty of this Chicken!
Thanks so much girl! The chicken was totally the best part!
Balsamic and mustard are two of my favorite things. Can’t wait to try this. Love your blog!
mine too! I put them in marinades, dressings, basically anything I can. 🙂 Thanks so much, glad you like the blog that means alot! 🙂
The way that glaze browned is excellent. I think I’d go for skin on because the skin and fat with that glaze on it would be delicious.
OH it was! The skin was the best part, plus every body needs a little fat every once in a while and paired with vegetables that makes you feel better. 🙂