ROASTED BALSAMIC CHICKEN AND VEGETABLES

  • Posted on
  • By Véronique Caya
  • 0
ROASTED BALSAMIC CHICKEN AND VEGETABLES

As much as I love spending hours in the kitchen creating new recipes, some days’ time is just not on my side, especially on weeknights. In my family we all work during the week that means that by the time we get home it’s about 5pm and no one wants to wait around for hours until dinner is ready. For that reason, I think that it is very important to prepare your weekly menu in advance. That means doing your groceries over the weekend and prepping what you can to make your life easier for the week to come. If you want to enjoy good meals but also stay healthy, meal prepping is a great way of doing so. This recipe was created with that in mind. There is nothing better than coming home to prepped food that you just need to throw in the oven and eat. The work for this one is all done the night before. This easy roasted balsamic chicken drumsticks and veggie dinner is simple, delicious and quite quick to make. This is my healthy version of “fast food”. Oh and trust me this meal is packed full of flavor.

ROASTED BALSAMIC CHICKEN AND VEGETABLES

As much as I love spending hours in the kitchen creating new recipes, some days’ time is just not on my side, especially on weeknights. In my family we all work during the week that means that by the time we get home it’s about 5pm and no one wants to wait around for hours until dinner is ready. For that reason, I think that it is very important to prepare your weekly menu in advance. That means doing your groceries over the weekend and prepping what you can to make your life easier for the week to come. If you want to enjoy good meals but also stay healthy, meal prepping is a great way of doing so. This recipe was created with that in mind. There is nothing better than coming home to prepped food that you just need to throw in the oven and eat. The work for this one is all done the night before. This easy roasted balsamic chicken drumsticks and veggie dinner is simple, delicious and quite quick to make. This is my healthy version of “fast food”. Oh and trust me this meal is packed full of flavor. 

Here is how this simple roasted dinner is made:

Roasted Balsamic Chicken And Vegetables

These first few steps will be done the night before. In a small bowl, place the balsamic vinegar, maple syrup, olive oil, whole grain mustard, parsley, garlic powder, salt and pepper.

Roasted Balsamic Chicken and Vegetables

Whisk until combine.

Whisk until combine

Next, place in a large Ziploc bag, the chicken drumsticks, and marinade mixture. Remove the air from the bag and zip the bag shut. Give the bag a good shake to evenly coat all the chicken. Place flat in the fridge. I also recommend chopping and washing all your veggies the night before and placing them in an airtight container. This will ensure that your dinner will be on the table in no time.

Roasted Balsamic Chicken and Vegetables

The next morning before you leave for work, give the bag a quick flip to make sure that the chicken is evenly marinated on all sides.

Once you are ready to make dinner, preheat your oven to 420F and spray a large rimed cookie sheet with non-stick cooking spray. Scatter your veggies evenly all over the cookie sheet. Drizzle with olive oil and add the salt and pepper. Give the vegetables a quick toss with a spatula to even out the olive oil a bit. This does not need to be perfect.

Roasted Balsamic Chicken and Vegetables

Next, place the chicken drumsticks around the cookie sheet wedging them into the vegetables. Evenly pour the marinade over the chicken and vegetables focusing on coating the chicken. Once roasted, the marinade will become a delicious glaze type sauce over the chicken and vegetables.

Roasted Balsamic Chicken and Vegetables

Bake until your chicken is fully cooked and the veggies are nice and roasted. This should take about 35 minutes. In the meantime, I like to cook up some plain rice. I like to serve the roasted chicken and vegetables on a bed of rice, spooning over some of the sauce and finishing it off with a sprinkle of fresh parsley.

Roasted Balsamic Chicken and Vegetables

Enjoy!

ROASTED BALSAMIC CHICKEN AND VEGETABLES

 
 
 Cook Time 35 minutes
 Total Time 35 minutes
 Author Véronique - adashofwholesome.com

Ingredients

For the marinade

  • 1/3 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 2 tbsp olive oil
  • 3 tbsp whole grain mustard
  • 1/4 cup fresh prasley , chopped
  • 1 tsp garlic powder
  • 1 1/2 tsp sea salt
  • 1/8 tsp black pepper

Other ingredients

  • 14-16 chicken drumsticks , skinless
  • 4 cup butternut squash , cubed
  • 1 large red bell pepper , chopped into 1 inch squares
  • 1 large head of broccoli , cut into bite sized florets
  • 2 cups mushrooms , halved
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • pinch black pepper
  • 3 tbsp fresh parsley , for garnish

Instructions

The night before:

  1. In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, whole grain mustard, parsley, garlic powder, salt and pepper.

  2. Place in a large Ziploc bag the chicken drumsticks, and marinade mixture. Remove the air from the bag and zip the bag shut. Give the bag a good shake to evenly coat all the chicken. Place flat in the fridge.

  3. Wash and chop all your vegetables the night before and place them in an airtight container. This will ensure that your dinner will be on the table in no time.

The day you are ready to serve

  1. Before you leave for work or what not, give the bag a quick flip to make sure that the chicken is evenly marinated on all sides.

  2. Once you are ready to make dinner, preheat your oven to 420F.

  3. Spray a large rimed cookie sheet with non-stick cooking spray. 

  4. Scatter your vegeables evenly all over the cookie sheet. Drizzle with olive oil and add the salt and pepper. Give the vegetables a quick toss with a spatula to even out the olive oil a bit. This does not need to be perfect. 

  5. Place the chicken drumsticks around the cookie sheet wedging them into the vegetables. 

  6. Evenly pour the marinade over the chicken and vegetables focusing on coating the chicken. Once roasted, the marinade will become a delicious glaze type sauce over the chicken and vegetables.

  7. Bake until your chicken is fully cooked and the veggies are nice and roasted. This should take about 35 minutes. 

  8. In the meantime, I like to cook up some plain rice.

  9. Serve the roasted chicken and vegetables on a bed of rice, spooning over some of the sauce and finishing it off with a sprinkle of fresh parsley.

Enjoy!

 

About the Author:
Veronique is a recent graduate from the University of Ottawa with a degree in criminology. As a competitive athlete growing up, she understood the importance of proper nutrition which is how she discovered her passion for cooking and baking. She has learned to cook through many great people in her life and through trial and error. For her, cooking is a beautiful tradition passed down from generation to generation. Through her blog, she loves to share her passion for healthy cooking while creating simple recipes using wholesome ingredients that can be re-created by anyone, no matter their culinary background. 

Comments

Be the first to comment...

Leave a comment
* Your email address will not be published
* Required fields