Balsamic Roasted Chicken with Root Vegetables

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy during cooking.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute with a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more economical and have a longer shelf life.

Marinate the chicken thighs in a balsamic mixture with coarse ground mustard for 6 hours or overnight.

Chop the root vegetables including sweet potatoes, potatoes, carrots, parsnips, onions, and shallots.

Sprinkle caraway seeds over the chopped root vegetables.

Add a generous sprinkling of black pepper and salt to the vegetables.

Drizzle a couple tablespoons of olive oil over the vegetables and mix them together.

Preheat the oven to 425°F (220°C).

Roast the vegetable mixture in the preheated oven for about 40 minutes.

Cooking Techniques

Spice Level:

Allergens