This balsamic chicken with roasted root vegetables is a cozy one-pan wonder that brings bold flavor to your weeknight dinner.
Makes 6 servings
- 1/2 pound carrots, peeled
- 1/2 pound parsnips, peeled
- 1/2 pound sweet potatoes, peeled
- 1/2 pound turnips, peeled
- 1-1/2 pounds chicken thighs, bone-in and skinless
- 1 tablespoons oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1-1/2 cups balsamic vinegar
Preheat oven to 375 degrees F. Cut the carrots, parsnips, sweet potatoes, and turnips into 1-inch pieces. Combine the vegetables with chicken thighs and toss with oil, salt, and pepper in a bowl.
Transfer the chicken and vegetables into a roasting pan and bake until internal temperature of the chicken reaches 165 degrees F, approximately 30 minutes. Meanwhile, in a saucepan over low heat, reduce the vinegar to a third of its original volume, approximately 20 minutes, stirring occasionally.
Toss the cooked chicken and vegetables in the vinegar reduction and serve.