Balsamic Glazed Chicken Roasted Veggie Bowl


Honey Balsamic Drumsticks with Broccoli/ Quick & Easy Meals

Video taken from the channel: Dimitra’s Dishes


Balsamic Glazed Chicken | Delish

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Honey Balsamic Roasted Vegetable Bowls

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Honey Balsamic Glazed Chicken Baked Chicken Recipe

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Balsamic Roasted Veggies

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How To Make Balsamic-Glazed Chicken with Fennel & Celery Slaw By Rachael

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One-Pan Roasted Veggies 4 Ways

Video taken from the channel: Tasty

1 small head red cabbage, thinly sliced. 4 cloves garlic, chopped. 1 tsp sea salt, divided. 2 tart apples, chopped. 2 cups shredded Brussels sprouts.

3 tablespoons high-quality balsamic vinegar. 2 tablespoons broth or water. 1 tablespoon maple syrup (omit for Whole30) 1 1/2 pounds chicken breast. Serve up helpings of chicken, veggies, and toast (and a couple extra sage leaves) Then drizzle on balsamic glaze (it’s sold in squeeze bottles in supermarkets now) and sprinkle with pomegranate seeds. The balsamic glaze adds a little sweetness and acidic bite, which really wakes everything up.

To prepare chicken and vegetables: Add the chicken, potatoes, zucchini, onion, tomatoes, olives and salt to the bowl with the glaze and stir to coat. Pour the chicken and vegetables out onto the. Combine vinegar, honey, mustard, garlic, and rosemary in a small bowl: whisk until blended.

Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified. Pour over the chicken, taking care to completely coat it. Insert the reserved.

Directions Preheat oven to 425°. In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and Meanwhile, prep potatoes: In a medium bowl, add potatoes. Directions For the roasted vegetables: Preheat the oven to 400 degrees F. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, hone. First, place the chicken thighs in a medium bowl or gallon zip lock baggie. Then add in the balsamic vinegar, olive oil, Italian seasoning, garlic powder, Lakanto Golden Monkfruit Sweetener, salt, and pepper.

Toss it all around until the chicken thighs are evenly coated and set the bowl or baggie in the fridge. Roast 30–35 minutes, stirring in the cut chicken and reserved juices with 8–10 minutes remaining. Once chicken is warmed through, remove pan from the oven and transfer contents to a large serving bowl.

Add balsamic glaze and chopped hazelnuts and gently toss to coat. Divide into four individual serving bowls. Easy One Pan Balsamic Chicken with Roasted Vegetables – a healthy paleo & gluten free recipe your family will devour!

Tender juicy chicken covered in a sweet balsamic glaze has this one pan chicken bursting with flavor! Lately, I’ve been looking through a lot of my old recipes.

List of related literature:

Remove oven; add to the pan, 1 cup Low FAT ORGANIC CHICKEN BROTH and 1 TB BALSAMIC VINEGAR.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

2 tablespoons balsamic Preheat oven to 350°F. Spoon some stuffing lightly into 1/2 teaspoon coarsely ground vinegar neck cavity of chicken.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Our starting point for this recipe was a filling of spinach with ricotta and feta cheeses.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

After removing foil, stir in ½ cup grated Parmesan, ¼ cup minced fresh parsley, ¼ cup chopped fresh basil, 1 teaspoon grated lemon zest, ½ teaspoon lemon juice, and ⁄ teaspoon pepper.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

We also used part of the oil mixture for a bright, flavorful vinaigrette that worked with both the chicken and the potato and arugula salad.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

In a medium bowl, whisk together 2 teaspoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon minced garlic, and 1 teaspoon lemon juice.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

FOR THE CHICKEN: Whisk oil, shallot, water, basil, garlic, salt, and pepper together in bowl until well combined.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

While the crusts are baking, in a bowl, toss together the spinach, vinaigrette, mozzarella, reserved pepper strips, and chicken.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

1⁄2 cup balsamic vinegar, divided 2 In a small bowl, mix together 1⁄4 cup of the apple cider vinegar, 1⁄4 cup of the balsamic vinegar, and 2 tablespoons minced garlic, divided 1 tablespoon of the garlic.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Add a half cup of chicken stock to the pan and bring to a boil; reduce to a simmer and return the chicken to the pan along with a handful of green olives, pitted and chopped.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • If anyone is wondering some cheeses are not vegetarian because they use a fluid from veals’ stomachs (in Germany called “Lab”) as an acidifying agent.

  • Hey Larry, how are things? I’m just wondering if you’ve heard from or anything about mrbablefish5? He’s the Hungry hammock hanger. As you know, he was very ill a while back, but uploaded his bannock video a few months ago, then nothing. He said then that he was much better and healthier. He replied to a commenter in October but nothing since. I hope he’s OK. He seems like a great guy.

  • Though I am a very messy person…i never do things right….but Sometimes I feel so proud at myself by subscribing tasty…atleast I did 1 thing correct in life����

  • Why does it look like tasty always burns their broccoli?? 35-40 minutes?? It doesn’t take that long to cook broccoli. Like in other recipes I understand the convenience of cooking broccoli in the same pan with other veggies have longer cooking times but why can’t they just take their broccoli out and then cook the rest so it doesn’t end up burnt? You’re killing me Tasty

  • Saving this recipe cuz I love cooking chicken and eating chicken from all different directions bud, probably use this glaze on a variety of things sweeet. nice sticky cook my friend!!!

  • Put the sheet pan in the oven while it is preheating, especially with potatoes. It gives them an amazing crust. Obviously be careful taking out to add vegetables.

  • Carrots shouls be skinned. They’ve been in the ground during their growing cycle, and god knows how many bacteria are on them, which is why they are skinned. Cleaning them won’t remove all the bugs in the crevices, which is why they are skinned.

  • “Vegetarian Parmesan”
    Bet you didn’t think we’d notice that Tasty, but we meat eaters notice all the VEGETABLES. You know what, this offends us. #MoreMeat

  • Here is my recipe it’s similar to this do you think it will work

    Apple cider vinegar
    Strawberry Syrup
    Soy sauce
    Brown sugar
    Chopped garlic
    Lemon pepper
    Squeezed lemon juice

  • Omg this is the kind of stuff I dream of eating but I don’t have anyone to cook it for me, so I mostly just eat chips or something ������������

  • 0:40. Yeah, they sure do say that when a person eats meatbefore cooking it, to keep the bones in in order to properly circulate the nutrients in the meat and the bone while cooking (can’t control it all the time, but). It is also said that it takes about 2-3 days to fully digest meat, so that’s another thing (I’ve been getting into health a lot these past years, don’t mind me).

  • Wow! I was thinking, how can I make it in the oven while I was watching. Then you gave the recipe. I was going to make another honey chicken recipe, but I’m going to make yours instead. I have to make it tomorrow. It looks delicious. Many thanks!

  • Larry, that chicken looked so awesome.Ill have to give it a girl wants to try your cranberry orange crostini this its on we doing it..gonna have to pick up more of the balsamic glaze as well.thanks again for the hook up.Ill let you now how well everyone liked it.

  • Larry, I just spent the last 20 minutes digging through my pantry and I finally found it! Brown sugar substitute! So I’m saving this recipe to my favorites because I have to try this! I love how you used the marinade to do double duty as a luscious glaze. Magnificent chicken leg dish! Yup! Sweet, sticky, savory and delicious!

  • Oh my, that looks so good, my blood sugar went up 50 points just watching Larry. I miss being able to eat this kind of stuff, now adays I try to stay on the savory side of things. 😎 thanks for posting, always enjoy your recipes.

  • I really expected “Sweet potato…add…Oreos, mozzarella (when it’s obviously cheddar), bacon, heavy whipping cream, put it in deep fat fryer…oh hey you make diabetes veggies…OHHH YES”

  • I made this tonight (subbed boneless chicken breasts for thighs) and it was delicious! Served it with roasted red and yellow cherry tomatoes. This recipe is definitely going into the rotation!

  • i like to make this tonight, I only have one problem I don’t have whole grain mustard, I only have mustard sauce, can I use it as a substitute? TIA

  • I made this today for a late lunch and it turned out fantastic. I didn’t have mustard which would have cut the sweetness, but it tastes very much like bbq. I baked 25 minutes and the chicken was moist and nice. The potatoes looked cooked but were not fully done. I would suggest parboiling the potatoes first. The rest of the recipe is fantastic. Thank you, this is a very easy meal to make.

  • Made this for dinner this past Sunday and it was absolutely delicious! The only thing I did that was different was I didn’t have rosemary or sesame seeds and I used boneless chicken breasts and I threw in 2 boneless nice pork chops. It was equally good on both. Thanks for the recipe!

  • Okay so I made this today and I just finished eating some actually, and it was really nice. Now I didn’t use the mustard, I forgot that at part when I was at the store.
    Also fun thing was that I found these steam bags of cut potatoes at Walmart. It was a mixed bag of sweet, russet, and reds that were already seasoned with like salt and pepper so I didn’t need to do anything. And because they were from a steam bags putting them in the oven with out pre-cooking was fine, they came out nice and soft.
    Now I will say this. I followed the recipe, but comparing that to the video, there is clearly more sauce/marinade then what I had. So next time I plan to add more.
    Also should I add the mustard, does it add something? If enough people say yes then’ll try some mustard next time.

  • Chicken was great with the glaze, I found that the 20 minutes was enough for it. However, 20 minutes is NOT enough for the potatoes. They were pretty close to raw. I would suggest boiling the potatoes first… will have to do this next time. Loved the glaze.

  • Yowzah!! That marinade / glaze is the bomb, Larry! My chicken department is presently buried under the leftover turkey, but there are a couple of leg quarters under there that would be perfect victims for this. I’ll dig them out!


    Hi! I have a YouTube channel, where I make DIY’S and Before and After videos. I would really appreciate it to take a look at it, and maybe subscribe. I can see who subscribes and I subscribe back. Please help this little YouTuber with a few subscribers. Tell you’re friends and family. Cause I know we can do it! I seen over one hour to make my videos and I get about 20 views. Im very thankful for that! But please subscribe to me. I promise, you won’t regret it. If you don’t like my videos, just subscribe and DONT turn on the notifications. Cause then you don’t know about it, and you just helped someone with something she really wants. I really, and Im not lying, I LOVE ALL MY SUBSCRIBERS! Right now, I feel like my YouTube Channel isn’t worth it. So Im planning to stop, but I thought that this would be my last option before I stop. Cause I never get subscribers or likes or views. I get them, but I know that its only from family and friends. Im really thankful they support me with my passion, but… I’m just not feeling it right now. You can compare it like… You have a job. You work hard for you’re job. Let say that you sell coffee. You wake up, get to your work, make the coffee with everything you got….. And then you wait. You wait 1 hour. You wait 10 hours. You wait a day. You wait a week. You wait a month. You wait 2 and a half month. But… NOTHING. Well, something, but not much. Its not about a lot in life. And Im not trying to act like a spoiled kid that isn’t happy with anything. Its just, I NEED YOUR HELP! You’re help can change. You don’t know how happy I am when I see someone subscribed to my channel. Or that someone liked my video that I worked 2 hours on. DONT HATE! I can’t do anything about my feelings. No one can. But I want to try this last option that I have, before I stop defiantly. But honestly, this comment changed the way I think. Im not gonna stop. But HELP ME PLEASE! Remember: EVERYTHING THAT GOES AROUND, COMES AROUND. So SUBSCRIBE TO MY CHANNEL. That’s free, and it cost… Like 10 seconds? So just SUBSCRIBE and help me. You’ll get something great back, by doing something from 10 seconds and something thats free. So SUBSCRIBE and get a GREAT gift from my heart! My happiness!
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  • I found Greek honey and while I was at the store I say pickled lemons. The man in the store said that they love them in Egypt for snacks. That sounds Terrible to me, have you heard of pickled lemons before? What do you do with them?

  • I would love to see your teriyaki chicken recipe and have your ever done a vegetarian pastitsio? My friend’s aunt made an amazing pastitsio with a creamy feta sauce & butter. Not healthy, but pure comfort food that I’d love to learn to make if you happen to know how to do that one. I have a whole list of things I’d love to learn to make like fasoladia & fasolakia…keftedes in tomato sauce with rice (don’t know the name of that one), oktopodi for New Year’s, Skordalia…Let me think & I’ll list them on your videos:) I haven’t gone through all of your videos yet, so please forgive me if you’ve already done some of these! Oooh, can you make loukoumia?

  • 8:10. Crazy and interesting how food-things change when you mess around with it and combine. Like you were saying how the sauce wouldn’t be the same if you had just put it in the oven compared to the pan, which was understandable why you mentioned the corn starcheven though it was cool that you said that you can do the sauce before the oven if you chose.

  • Why do chefs put the veggies on the pan, dump on the oil, and then try to mix them on the baking sheet? Wouldn’t it be easier, and coat the veggies better, to put them in the bowl and toss well, then pour the whole thing on the pan?

  • TY sweet Dimitroula mou! I’ll make this since I love drumsticks. I love chicken teriyaki too if you can do that. TY for the broccoli one since I always get broccoli from my pantry almost all the time.