Balsamic Chicken with Asparagus & Carrots Sheet Pan
 
Prep time
Cook time
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Balsamic Chicken with Asparagus & Carrots Sheet Pan Recipe
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 4-6 boneless and skinless chicken thighs
  • 2 bunches whole slender carrots with tops removed (multi color carrots used here)
  • 1 bunch whole slender asparagus
  • ¼ cup balsamic vinegar
  • ¼ cup fat free Zesty Italian Dressing
  • Salt and pepper
  • Parchment paper for pan
Instructions
  1. Preheat oven to 450°
  2. Mix Balsamic vinegar and Italian dressing in a measuring cup
  3. Marinate chicken in a ziplock bag with 2 Tablespoons of vinegar and dressing, toss to coat
  4. Marinate vegetables in a ziplock bag (separate from chicken) with 2 tablespoons vinegar and dressing mixture, toss to coat
  5. Reserve remainder of vinegar and dressing mixture
  6. Line a large rimmed baking sheet with parchment paper and spray lightly with cooking spray
  7. Place vegetables in single layering on baking sheet, sprinkle with salt and pepper and roast 10 minutes
  8. Push vegetables to the sides of the pan
  9. Discard Chicken ziplock bag with marinade and add chicken thighs down the center, sprinkle chicken with salt and pepper
  10. Drizzle some of reserved vinegar and dressing mixture over chicken and vegetables
  11. Roast all 10 minutes or until vegetables are fork tender and chicken is no longer pink in center
  12. Dizzle any remaining vinegar and dressing mixture over chicken and vegetables when serving
  13. If you run out of vinegar and dressing mixture, just mix up a bit more for serving
Recipe by Inspired Lite Cook at https://www.inspiredlitecook.com/balsamic-chicken-with-asparagus-and-carrots-sheet-pan/