Best 5 Balsamic Roasted Chicken Thighs With Root Vegetables Recipes

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**Aromatic Balsamic Roasted Chicken Thighs with Tender Root Vegetables: A Culinary Delight**

Prepare to indulge in a symphony of flavors with this exceptional dish of balsamic roasted chicken thighs accompanied by a medley of roasted root vegetables. The succulent chicken thighs are marinated in a delightful blend of tangy balsamic vinegar, aromatic herbs, and a hint of garlic, creating a taste sensation that will tantalize your palate. Nestled alongside the chicken are vibrant root vegetables, caramelized to perfection. Carrots, parsnips, and sweet potatoes add a symphony of colors and a burst of natural sweetness, creating a vibrant and wholesome dish. With every bite, you'll experience a harmonious balance of flavors and textures, making this recipe a true culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE



Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

  • Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  • Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES



Roasted Chicken Thighs with Root Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 small skin-on, bone-in chicken thighs (about 2 3/4 pounds)
Kosher salt and freshly ground pepper
1 rutabaga (about 1 pound)
1 turnip (about 8 ounces)
1/4 cup grated parmesan cheese
1 teaspoon finely chopped fresh rosemary
1/4 cup low-sodium chicken broth
3 tablespoons country Dijon mustard
2 tablespoons horseradish
1/4 cup fresh parsley, roughly chopped

Steps:

  • Preheat the oven to 450˚. Generously season the chicken thighs on both sides with salt and pepper. Place skin-side down in a large ovenproof nonstick skillet and set over medium-high heat. Cook until the skin is very golden, about 10 minutes. Remove the chicken to a plate.
  • Meanwhile, peel the rutabaga and turnip, cut in half and thinly slice. Arrange about half of the vegetables in the drippings in the skillet, going around in concentric circles and overlapping slightly to make an even layer. Sprinkle with half each of the parmesan and rosemary and a big pinch of salt and pepper. Repeat with the remaining vegetables, parmesan and rosemary; season with salt and pepper. Pour the chicken broth over the vegetables and cook until the broth is bubbling, 2 to 3 minutes. Place the chicken skin-side up on top of the vegetables.
  • Transfer the skillet to the oven and roast until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Meanwhile, stir the mustard and horseradish in a small bowl. Serve the chicken and vegetables with the mustard sauce on the side. Sprinkle with the parsley.

Nutrition Facts : Calories 670, Fat 46 grams, SaturatedFat 13 grams, Cholesterol 264 milligrams, Sodium 895 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 47 grams, Sugar 7 grams

HONEY-ROASTED CHICKEN & ROOT VEGETABLES



Honey-Roasted Chicken & Root Vegetables image

When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons olive oil, divided
1 tablespoon butter
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 medium fennel bulbs, chopped
2 cups chicken stock
3 bay leaves

Steps:

  • Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

BALSAMIC ROASTED CHICKEN THIGHS



Balsamic Roasted Chicken Thighs image

Make and share this Balsamic Roasted Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

6 chicken thighs, with bone and skin
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cooking Day: mix oil, vinegar, garlic, salt, and pepper in a small bowl.
  • Transfer marinade to a large freezer bag.
  • Add chicken to bag, turning to coat thoroughly; remove as much air as possible, and seal bag.
  • Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze.
  • Once flash frozen, remove bag from pan and place bag inside freezer.
  • Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw chicken completely.
  • Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish.
  • Roast, uncovered in a 350° oven until brown and cooked through, about 35-40 minutes.
  • *Chicken may also be grilled over med-hot coals until cooked through, turning once.
  • Per serving--225 calories, 20.1 g fat, 0 g fiber.

Tips:

  • Use bone-in, skin-on chicken thighs: The bone and skin help the chicken thighs stay moist and flavorful during roasting.
  • Season the chicken thighs generously: Use a combination of salt, pepper, garlic powder, onion powder, and paprika to give the chicken thighs a delicious flavor.
  • Roast the chicken thighs at a high temperature: This will help them develop a crispy skin and juicy interior.
  • Add root vegetables to the roasting pan: Root vegetables, such as carrots, potatoes, and turnips, add flavor and color to the dish.
  • Use a flavorful balsamic vinegar: The balsamic vinegar will help to caramelize the chicken thighs and vegetables.
  • Serve the chicken thighs with a simple green salad: A simple green salad is a healthy and refreshing side dish that will complement the rich flavors of the chicken thighs.

Conclusion:

Balsamic roasted chicken thighs with root vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are roasted in a flavorful balsamic vinegar marinade, and the root vegetables add a touch of sweetness and color to the dish. This dish is sure to please everyone at the table.

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