Balsamic-Glazed Chicken with Roasted Root Vegetables
25min
45min
4
425
Chef's Note
For the most flavorful glaze, use a high-quality balsamic vinegar. If you prefer a thicker glaze, continue reducing the sauce for a few extra minutes before adding the butter. The vegetables can be prepped a day ahead and stored in water to save time on cooking day.
Tags
Ingredients
4 medium boneless, skinless chicken breasts
3 large carrots
2 medium parsnips
2 medium sweet potatoes
1 large red onion
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic
1/4 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons fresh parsley
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Peel and cut the carrots, parsnips, and sweet potatoes into 1-inch chunks. Cut the red onion into wedges.
- 3
Place all vegetables on a large baking sheet. Strip leaves from 1 sprig of rosemary and 2 sprigs of thyme, roughly chop, and sprinkle over vegetables.
- 4
Drizzle vegetables with 2 tablespoons of olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.
- 5
Spread vegetables in a single layer and roast for 20 minutes.
- 6
While vegetables are roasting, season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 7
Heat remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- 8
Add chicken breasts and sear for 3-4 minutes on each side until golden brown.
- 9
Transfer chicken to a plate and set aside.
- 10
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
- 11
Add balsamic vinegar, honey, Dijon mustard, and chicken broth to the skillet. Whisk together and bring to a simmer.
- 12
Reduce heat to medium and let the sauce reduce for about 5 minutes, until it begins to thicken.
- 13
Return chicken to the skillet, spooning some sauce over the top. Add remaining rosemary and thyme sprigs to the sauce.
- 14
Transfer the skillet to the oven and cook for 12-15 minutes, until chicken reaches an internal temperature of 165°F (74°C).
- 15
Remove vegetables from the oven when they are tender and caramelized, about 35-40 minutes total roasting time.
- 16
Remove chicken from oven. Transfer chicken to a cutting board and let rest for 5 minutes.
- 17
Place skillet back on stovetop over medium heat. Remove herb sprigs and whisk in 1 tablespoon butter to finish the sauce.
- 18
Slice chicken breasts against the grain and arrange on plates with roasted vegetables.
- 19
Drizzle balsamic glaze over chicken and vegetables, garnish with chopped fresh parsley, and serve immediately.
Nutrition Information (per serving)
425
35g
42g
14g
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