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Writer's pictureLana Wilson

Balsamic Chicken & Baked Root Veggies

A complete family dinner.

This was a delicious meal. It's not essential to sear both sides of the chicken thighs, but if you have people wanting to eat the skin, they will appreciate the crunch for sure. I usually remove the skin before eating, but I do love the extra flavor that comes from chicken thighs. The root vegetables were fantastic, and I chopped them so small mostly for my kids' sake. My one year old loves eating pretty much all vegetables I make. So having these bite size for him ahead of time helped while eating dinner. My three year old loved being able to feed himself spoon fulls of veggies too. The leftovers are going to go into a soup too. Stay tuned for an Instagram post on that!


Ingredients


For chicken

  • 4 chicken thighs (bone in, skin on)

  • 1/4 cup balsamic vinegar

  • 4 garlic cloves

  • salt and pepper to taste


For Veggies

  • 2 turnips (or 1 1/2 cup cubed)

  • 2 small sweet potatoes (or 2 cups cubed)

  • 1 large baking potato (or 2 cups cubed)

  • 2 tbsp olive oil

  • salt and pepper to taste

  • 1 tbsp rosemary

  • 1/2 tbsp ground sage

  • 1 tbsp thyme

Directions


For chicken

Step 1

Mix all together in a large ziploc bag. Refrigerate overnight.


Step 2

Sear the chicken thighs on both sides for 1-2 minutes per side. Then place the thighs in the slow cooker set on low for 2-3 hours (or until thermometer reads 165 degrees).


*I used chicken thighs for the flavor; however, I take the skin off before eating.


Makes 4 servings


Nutrition Facts Calories: 255 Carbs: 3g Fat: 15g Protein: 25g


For veggies

Step 1

Stir all vegetables, oil and herbs together. Bake in the oven at 315 degrees for 1 hour to 1 hour and 30 minutes (depends on how small you cut your vegetables).


Makes 4 servings


Nutrition Facts Calories: 170 Carbs: 25g Fat: 7g Protein: 3g


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