Balsamic Glazed Roasted Chicken and Vegetables

Welcome friends, welcome back to the kitchen and stuff in our cupboard or our cupboard fridge and freezer probably more likely. Today I’m going to do a one pan chicken thigh dish using chicken thighs that we had in the freezer and some fresh veg. Most of this fresh veg we were able to get at the grocery store on our last visit.

Why You’ll Love This

• Apparently people aren’t buying fresh vegetables, only canned goods, which I can kind of understand, but I got a great deal on Brussels sprouts. So I’m going to use them.
• I think an apple cider vinegar would go really well in this.
• That Brussels sprout’s really nice. Not something you often hear people say. But that Brussels sprout is really nice.
• I really like this. I think you could flavor it different ways.

Ingredients

• dried rosemary
• dried tarragon
• dried thyme
• salt to taste
• pepper to taste
• balsamic vinegar
• red wine vinegar (substitute)
• white wine vinegar (substitute)
• apple cider vinegar (substitute)
• olive oil
• chicken thighs
• oil (for pan)
• Brussels sprouts
• carrots
• shallots
• cauliflower
• zucchini (optional)
• aubergine (optional)

Instructions

1. Into this bowl I’m going to build sort of, not really a marinade, more of a coating.
2. Put in some dried rosemary, some dried tarragon, and some dried thyme.
3. Next in, salt and pepper to taste.
4. Main flavor component in this dish is some balsamic vinegar.
5. Next in is some olive oil.
6. Once you’ve got a nice sauce that’s come together, it’s time to put the chicken in.
7. Toss them around in the sauce.
8. If you’ve got half an hour, put a cover over this and stick it in the fridge and just kind of let them marinate away for a little while.
9. I’ve got an ovenproof brazier here up to temperature.
10. Hit it with a little bit of oil.
11. Roll around the outside of the chicken and start building up some fond in the bottom of the pan.
12. Flip them over and just brown the other side.
13. Take the chicken out and put it on a plate.
14. Take all of the veg and I’m going to drop them in, stir it up, and coat them because we’re going to fry them next.
15. Toss in the veg and just saute them on.
16. Put the chicken back on top.
17. Pour in any juice that’s on the plate from the chicken.
18. Let this roast in the oven until the chicken is cooked through to a temperature that you’re comfortable with.

Cooking Tips

• Now, if you have fresh, use fresh. It would be so much better to have fresh. I only have dried.
• If you don’t have that particular combination of herbs, don’t worry, not a big deal. You can substitute a whole bunch of other ones. Whatever kind of flavors you think will go with what’s happening in the rest of this dish.
• Salt and pepper is always to taste. So put it in now, maybe taste it a little bit later. And just before serving, add some extra if you need to.
• You don’t need to buy and use the thousand dollar bottle of balsamic vinegar for this. Any sort of supermarket balsamic vinegar will be just fine.
• You don’t have balsamic, you know, a red wine vinegar, a white wine vinegar, apple cider vinegar. You want something with flavor and a bright acidity. Those two things coming together are really what you’re looking for.
• You can try to whisk this to emulsify it a little bit. You probably won’t have great luck. I never do. You know what, I’m not doing too bad after all.
• You could use any chicken pieces that you want.
• You could probably do this a couple hours in advance if you wanted to. Just add a little bit of an extra depth of flavor to the chicken.
• You don’t need oil because there’s some in the marinade. But I like to put a little bit in just so the chicken doesn’t stick when you drop it in the pan.
• You just need to look at the vegetables and cut them so that they’ll cook at about the same rate. Harder vegetables, cut them smaller. Softer vegetables, leave them a little bit larger.
• If you look at it and you say to yourself, I think there’s too much oil in the bottom of the pan, you can take some of it out.
• With the veg, you’re looking for the same thing as the chicken. You just want to get a little bit of browning happening all over before we put it into the oven.
• I’m not going to cover it.

Serving Suggestions

• There’s enough going on in the bottom of this pan that you could do a really nice pan sauce and then pour that over some mashed potatoes or some other starch.

Hello, Glenn. Hello, friends. Hey, Jules. So, balsamic glazed roasted chicken and vegetables. So, you drink the wine that you cooked it with. Cheers, Jules. Great. Bye-bye. Bye-bye.