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
Scale
- 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
