Balsamic Chicken with Spring Veggies
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
Mom's notes: This is really good with crusty French bread.
  • 8 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • 10 medium asparagus, ends trimmed, cut in half
  • 2 red bell peppers
  • 1 onion, chopped in large chunks
  • ½ cup carrots, sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • Olive oil to grease the pan
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • ½ tsp sugar
  • 1½ tablespoons fresh rosemary
  • ½ tbsp dried oregano or thyme
  • ½ tbsp dried basil
  1. Make the marinade, and then divide it in half.
  2. Season the chicken with salt & pepper. Marinate in half of the marinade for 1 hour.
  3. Preheat oven 425. Rub baking trays with olive oil. While the oven is heating, toss the veggies in the other half of the marinade.
  4. Arrange the veggies and the chicken onto prepared baking sheets in single layer. Veggies should not touch chicken or it will steam instead of roast.
  5. Bake 20 to 25 minutes, till the chicken is cooked through and veggies roasted and tender.
Recipe by Wolff's Apple House at