Sunday Balsamic Roasted Chicken

Succulent bone-in chicken thighs and drumsticks roasted with balsamic-glazed potatoes and carrots, creating a comforting one-pan meal, served with a fresh green salad.

• Prep: 15 min
• Cook: 1 hr
• Total: 1 hr 15 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $2.68/serving

Tags

• comfort food
• roast
• one-pot
• savory
• classic

Ingredients

• 3 pound chicken thighs and drumsticks (bone-in, skin-on)
• 1.5 pound potatoes (quartered)
• 1 pound carrot (peeled and cut into 2-inch chunks)
• 3 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 2 clove garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 5 ounce mixed green salad
• 2 tablespoon Italian dressing

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken thighs and drumsticks, quartered potatoes, and carrot chunks. Add 3 tablespoons olive oil, balsamic vinegar, minced garlic, chopped fresh rosemary, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Toss until everything is well coated.
3. Spread the chicken and vegetables in a single layer on a large rimmed baking sheet. Ensure the chicken skin is facing up.
4. Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the skin is crispy and golden brown, and the vegetables are tender.
5. While the chicken and vegetables roast, prepare the mixed green salad. Toss mixed green salad with Italian dressing just before serving.
6. Serve the roasted chicken and vegetables immediately with the fresh green salad on the side.

Notes

For extra crispiness, you can broil the chicken for the last few minutes of cooking, watching carefully to prevent burning. Any leftover roasted vegetables and chicken are great for lunch the next day.

Nutrition (per serving)

• Calories: 620
• Protein: 40 g
• Carbohydrates: 45 g
• Fat: 33 g
• Fiber: 7 g
• Sodium: 890 mg
• Saturated Fat: 9 g
• Sugar: 12 g
• Cholesterol: 120 mg