This tasty dish, which combines balsamic vinegar and Parmesan cheese, makes a great weeknight meal since it requires little work (and only one pan!). The marjoram adds a distinct earthy aroma. If you don't have marjoram in your spice arsenal, you can use dried oregano instead. Both have a woodsy flavor that complements the dish perfectly.
Balsamic and Parmesan Chicken and Vegetables in a Skillet
Recipes and ingredients
List of ingredients
4 cups broccoli florets
3 cups cauliflower florets
1 cup of minced shallots
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 large cloves garlic, minced
1 teaspoon dried marjoram
4 large bone-in chicken thighs, skinless if necessary.
if desired
3 tablespoons balsamic vinegar
⅓ cup grated parmesan cheese
Directions
Step 1.
Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.
Step 2
Combine broccoli, cauliflower, shallots, 2 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Mix well to coat. Transfer to prepared baking sheet.
Step 3
In a small bowl, combine garlic, marjoram, remaining 1 tablespoon oil, salt and 1/4 teaspoon pepper. Coat both sides of the chicken with the garlic mixture. Place on baking sheet. Roast chicken and vegetables for 15 minutes. Toss the vegetables and drizzle the vinegar over the chicken. Sprinkle with Parmesan cheese and continue roasting until vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching the bone registers 165 degrees F, about 10 minutes longer.
Nutritional Information
Serving Size: 1 leg and 1 cup of vegetables
Per serving: 408 calories; protein 35.5 g; carbohydrate 18 g; dietary fibre 4.7 g; sugars 7.6 g; fat 22 g; saturated fat 5.3 g; cholesterol 160 mg; vitamin a iu 2241.7 IU; vitamin c 108.6 mg; folate 116.5 mcg; calcium 144.3 mg; iron 3.1 mg; magnesium 71.1 mg; potassium 954.1 mg; sodium 585.3 mg.