Sticky Balsamic Chicken & Roasted Vegetables
This Balsamic Chicken and Roasted Veg sheet-pan recipe is healthy, easy, and delicious. With everything baking together in a single pan, and a prep time of under 10 minutes, you'll have this delicious dish roasting in the oven in no time. Yum!
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
- 4-5 small chicken thigh fillets
- 3 tbsp Rich Glen Sticky Balsamic Reduction
- ¼ cup Rich Glen Wild Garlic olive oil
- ½ cup Rich Glen Signature EVOO
- 1 tsp wholegrain mustard
- Salt & pepper, to season
- 1 head of broccoli, cut into medium pieces
- 1-2 medium carrots, cut on the angle thinly
- 1 red onion, cut into eighths
- 2 cups button mushrooms
- 1 punnet cherry tomatoes, cut in half
- 3 tbsp basil, finely chopped
- 4-5 mini sweet capsicums (or ½ a red and ½ a yellow capsicum)
Directions
- Preheat the oven to 180°C.
- In a bowl, combine the Sticky Balsamic, Wild Garlic Oil, olive oil, mustard, and salt & pepper. Whisk the ingredients together.
- Place the chicken in a large bowl and pour about half of the marinade over it. Coat the chicken, cover with cling wrap, and refrigerate for a minimum of 1 hour.
- Line a tray with baking paper and add all the chopped veggies, excluding the tomatoes.
- Pour the remaining marinade over the veggies and coat them well. You may want to spread your veggies over two trays.
- Take the marinated chicken and distribute it among the veggies.
- Bake for 10 minutes, then add the tomatoes, turn the veggies, and return to the oven to bake for an additional 10-15 minutes or until the chicken is cooked through. The cooking time will depend on the thickness of the chicken.
- Once cooked, drizzle another generous amount of Sticky Balsamic over the dish, then serve and enjoy!
