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Roasted Balsamic Chicken and Vegetables

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.

  10. Enjoy!