Balsamic Glazed Chicken with Herb-Roasted Root Vegetables
25min
45min
5
420
Chef's Note
For the most flavorful results, let the chicken marinate for up to 4 hours in the refrigerator if time permits. The key to perfectly roasted root vegetables is cutting them into uniform sizes so they cook evenly. You can also substitute any root vegetables based on seasonal availability - turnips, rutabaga, or golden beets would work beautifully in this dish.
Tags
Ingredients
2 pounds boneless, skinless chicken breasts
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
3 cloves, minced garlic
3 tablespoons, divided olive oil
2 sprigs, chopped fresh rosemary
1 tablespoon, chopped fresh thyme
4 medium, peeled and cut into 1-inch chunks carrots
3 medium, peeled and cut into 1-inch chunks parsnips
2 medium, peeled and cut into 1-inch chunks sweet potatoes
1 large, cut into wedges red onion
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1/4 cup low-sodium chicken broth
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
In a medium bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the marinade.
- 3
Place chicken breasts in a shallow dish and pour half the marinade over them, turning to coat. Reserve the remaining marinade for the glaze. Let chicken marinate for 15 minutes at room temperature.
- 4
Meanwhile, in a large bowl, combine carrots, parsnips, sweet potatoes, and red onion. Add 2 tablespoons olive oil, chopped rosemary, chopped thyme, remaining minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
- 5
Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 20 minutes.
- 6
While vegetables are roasting, heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and sear for 3-4 minutes per side until golden brown.
- 7
Remove vegetables from oven, stir them, and make space in the center of the baking sheet. Transfer the seared chicken to the center of the sheet among the vegetables.
- 8
Return the baking sheet to the oven and continue roasting for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
- 9
While chicken and vegetables are roasting, prepare the glaze. In a small saucepan, combine the reserved marinade, remaining 1/4 cup balsamic vinegar, 1 tablespoon honey, and 1/4 cup chicken broth. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until reduced and slightly thickened.
- 10
When chicken and vegetables are done, remove from oven. Drizzle the balsamic glaze over the chicken breasts.
- 11
Serve each chicken breast with a generous portion of the herb-roasted root vegetables.
Nutrition Information (per serving)
420
35g
42g
12g
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