Who doesn’t love a delicious chicken recipe? The inspiration for this one pan chicken recipe came from memories of my mom using a bottle of Italian dressing for a meat marinade and the Napa Valley Naturals balsamic vinegar that I have been obsessing over from Thrive Market. It’s thick and sweet, almost like syrup!
This recipe has become a family favorite! I am sure there are other recipes out there, but I don’t recall ever trying a balsamic chicken recipe before creating this one. The balsamic adds a new twist on a regular Italian dressing marinade…That and I don’t have time or patience for marinades, so this recipe doesn’t need one at all!
The chicken gets a nice crispy skin, while still maintaining its moisture inside. And the carrots are mouth-wateringly delicious and have us going back for more! So just trust me, it’s good! My daughter requested this recipe for dinner on her third birthday and I served it to my family with great success. Being on the Paleo Autoimmune Protocol (AIP), I really enjoy being able to share tasty food with my loved ones. This recipe is guest worthy without all the fuss.
The other thing I love about this one pan chicken recipe is that it is very meal prep friendly. You can certainly scale down the recipe for one meal, but we love to enjoy leftovers for the next day or two. It also freezes well, especially if you stick to using carrots as your main vegetable.
Serves: 6-8 people, depending on how much chicken you like.
One Pan Chicken Ingredients
- 8 bone-in chicken thighs
- 1 lb of carrots, peeled and diced*
- 1 red onion, sliced thin
- Sea salt (about 1 ½ tsp)
- Garlic powder (about ⅛ tsp)
Balsamic Dressing ingredients
- ¼ cup balsamic vinegar**
- 1 tsp maple syrup (leave out for Whole30)
- 3/4 tsp dried minced garlic
- ¾ tsp dried oregano
- ¾ tsp dried basil
- ¾ tsp dried thyme
- ½ tsp sea salt
- ½ tsp onion powder
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 425 F and place parchment paper on a large baking pan.
- Prepare your veggies and put them on the pan, sprinkle generously with sea salt.
- Put chicken thighs on top of the veggies. Sprinkle with more sea salt to taste, then lightly sprinkle with garlic powder.
- Mix dressing ingredients and pour over the chicken thighs, spreading evenly between them. Drizzle any remaining dressing over the visible veggies.
- Bake in the oven at 425 F for 45 minutes or until the chicken is done and the balsamic dressing on top is starting to crisp the chicken skins. Oven temperature and cooking times may vary.
- Store leftovers in a glass container in the fridge for several days, or in the freezer for several months.
This recipe pairs well with a side salad. Double the recipe for the balsamic dressing and use that on your greens!
* Rainbow carrots make for an even more beautiful presentation. I have occasionally added zucchini and yellow squash, but those do not freeze as well.
** Balsamic vinegar – I use and recommend Grand Reserve Balsamic Vinegar by Napa Valley Naturals. I get mine from Thrive Market. You want to use high quality, thick balsamic vinegar (syrup consistency) for the best success with this recipe. I haven’t tried it, but if you don’t have that available, I would suggest decreasing the olive oil to ⅓ cup.
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