Main CourseInternationalbeginner
Honey & Balsamic Chicken with Roasted Vegetables
A sticky, sweet, and stress-free one-pan winner.
55 min
Total time
2
Servings
beginner
Difficulty
Nutritional Information(per serving)
465
Calories
32g
Protein
38g
Carbs
21g
Fat
5g
Fiber
Ingredients
- 300g chicken thighs
- 300g baby white potatoes
- 2 carrots
- 1 red onion
- 150g sweetheart cabbage
- 25g honey
- 1 tbsp aged balsamic vinegar
- 1 tbsp wholegrain mustard
- 1 handful of fresh rosemary (finely chopped)
- 200ml chicken stock (a cube is totally fine!)
- Salt, pepper, and a splash of oil
Instructions
- 1Preheat and Prep: Get your oven nice and hot at 240°C (220°C fan). While that’s heating up, halve your potatoes, slice the carrots into thick discs, and cut the onion into wedges.
- 2First Roast: Toss the potatoes, carrots, and onions into an ovenproof dish with a bit of oil, salt, and pepper. Pop them in the oven for 20 minutes to get a head start.
- 3The Magic Glaze: In a small container, mix your honey, balsamic vinegar, mustard, and chopped rosemary. Toss your chicken thighs in this mixture until they’re well coated.
- 4Layer it Up: After the 20 minutes is up, take the dish out. Layer your sliced cabbage over the veggies, then nestle the marinated chicken right on top. Back into the oven for another 15 minutes.
- 5The Finish: Pour your chicken stock into the dish and give the chicken a quick flip so it stays nice and juicy. Bake for a final 5 minutes.
- 6Serve: Double-check that your chicken is cooked through, let it sit for a minute to soak up those juices, and you're done! (homecookdude.com)