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17 Oct

Balsamic Chicken with Roasted Vegetables

Balsamic Chicken with Roasted Vegetables (great for all phases)


  • 10 (20 oz) boneless skinless chicken thighs
  • 20 medium asparagus, ends trimmed, cut in half
  • 3 red bell peppers
  • 1 cup carrots, sliced in half long way (Phase 4 only)
  • 2 red onions, chopped in large chunks (Phase 4 only)
  • 10 oz sliced mushrooms
  • 1/2 cup Walden Farms Balsamic Vinaigrette
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • 3 tbsp fresh rosemary
  • 2 cloves garlic, smashed and sliced
  • 2 tbsp oregano or thyme
  • 4 leaves fresh sage, chopped


Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 – 40 minutes.

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