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One-Pan Balsamic Chicken with Roasted Vegetables

Sharon Chen
  • 40 minutes
  • Serves 4

INGREDIENTS

8

Chicken thighs, boneless skinless

8 oz

Brussel sprouts

8 oz

Button mushrooms, white

1 cup

Carrots

2 cloves

Garlic

1 pint

Grape tomatoes

1 1/2 tbsp

Oregano, fresh

1

Red onion, medium

1 1/2 tbsp

Rosemary, fresh

2

Sage, leaves fresh

5/16 cup

Balsamic vinegar

1/2 tsp

Black pepper, freshly ground

1/2 tsp

Brown sugar

1 tsp

Kosher salt

2 tbsp

Olive oil, extra virgin

1

Olive oil non-stick cooking spray, Extra virgin