One Pan Chicken with Roasted Vegetables

Here's your baked recipe. The chicken is marinated in a balsamic vinegar blend, then roasted atop a bed of seasoned vegetables. Then the marinade is reduced to form a sauce to drizzle over the chicken. Served with rice, it's a complete meal with very little clean-up. Everything can be prepped and refrigerated the day before, then popped into a preheated oven.

First prepare the marinade:

1/2 C balsamic vinegar

1/3 C olive oil

1 t rosemary

1 t lemon pepper

1 t salt

2 cloves garlic, minced

Whisk the olive oil and vinegar together. Add the remaining marinade ingredients and place in a one gallon Zip-lock bag.

Add to bag: 

1.5 lb chicken thighs or 4 chicken breasts 

Toss to coat and refrigerate 4 hours to overnight.

I was in a hurry today, so I skipped the Zip-lock bag and added the marinade ingredients directly to a bowl with the chicken. Tossed, and let it sit while I prepared the vegetables. And I forgot to take a picture with the marinade, so...use your imagination. 

Vegetables:

1 medium butternut squash, cubed, approx. 1 inch

1 lb Brussels sprouts, halved

1 large onion, halved and sliced

8 oz. mushrooms, halved

1 t salt

1 t course ground pepper

2 T olive oil

Place vegetables in the bowl. Add olive oil, salt and pepper. Toss to coat. 

Cover a baking sheet with aluminum foil and spray generously with cooking spray. Spread the vegetables evenly over the baking sheet. Although it doesn't show it in the picture, I try to place the squash around the outside edge, and the mushrooms under the chicken to keep them from drying out.

Remove the chicken from the marinade, and layer atop the bed of vegetables.

Bake at 425 degrees for approximately 45 minutes or until vegetables are fork done and juices run clear on the chicken. The chicken will appear burned on the edges, but it's really just yummy caramelization. The meat is very juicy and flavorful.

Meanwhile, pour the marinade from the bag into a small saucepan. Bring to a boil, lower heat and continue to simmer until reduced to a thick sauce. Drizzle over the chicken and vegetables. I serve it with buttered rice.