Marie’s Balsamic Chicken with Roasted Vegetables
4-6 Servings
Prep Time: 15 Minutes
Cook Time: 30-35 Minutes
Tips & Description
Bold, savory, and deeply aromatic, balsamic chicken roasts at high heat to create crisp skin and beautifully caramelized vegetables all in one pan. The marinade combines balsamic reduction, garlic, ginger, oregano, and soy sauce for a balance of tangy sweetness and rich umami. As everything cooks, the vegetables soak up the flavorful pan juices, turning tender with lightly charred edges.
For the best texture, roast the chicken skin-side up for most of the cooking time so it crisps properly. Spread the vegetables out on the pan to promote caramelization instead of steaming. If adding the optional peanut butter finish, whisk it slowly into the warm pan juices to create a smooth, lightly nutty sauce with unexpected richness. Let the chicken rest briefly before serving to lock in its juices.
Ingredients
1. For the Chicken & Marinade
- 6–7 pieces chicken (bone-in, skin-on recommended)
- ¼ cup balsamic vinegar reduction
- Up to ¼ cup olive oil (or half olive oil, half avocado oil)
- 1½ teaspoons dried oregano
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated ginger
- ½ teaspoon salt
- Black pepper, to taste
- Garlic powder, to taste
2. For the Vegetables
- Brussels sprouts, trimmed
- Green beans
- Carrots, sliced
- 1 tablespoon minced garlic
- 1 tablespoon fresh ginger strips
- Salt and pepper, to taste
3. To Finish (Optional)
- 1–2 tablespoons peanut butter
Steps to Cook
1. Heat oven to 450°F.
2. In a bowl, whisk together the balsamic reduction, olive oil, oregano, soy sauce, garlic, and ginger until well combined.
3. Arrange the chicken in a baking dish or sheet pan. Season with salt, black pepper, and garlic powder. Pour the marinade over the chicken and turn to coat evenly. Let rest while the oven fully preheats.
4. Place the chicken skin-side down on the top rack and roast for 5 minutes.
5. Turn the chicken skin-side up and roast for another 10 minutes.
6. Toss the Brussels sprouts, green beans, and carrots with garlic, ginger, salt, and pepper. Scatter them around the chicken on the same pan.
7. Return to the oven and continue roasting for 10–15 minutes, or until the chicken is cooked through and the vegetables are tender with caramelized edges.
8. Pour the pan juices into a small saucepan. Stir in peanut butter and simmer gently for about 5 minutes until smooth. Adjust seasoning as needed.
9. Spoon the sauce over the chicken and vegetables and serve warm.