Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Chicken and vegetables with balsamic-espresso glaze

7
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
6
Difficulty
Easy
Ease meets comfort in this roasted one-pan meal. While the chicken thighs and root veggies roast, a rich herby glaze is made on the stovetop and then brush over them halfway through cooking. You’ll want to keep a close eye on the vinegar mixture as it simmers—it will reduce to a syrupy consistency in just a few minutes. Instant espresso (or espresso powder) dissolves quickly into the glaze and deepens its flavor, giving it subtle chocolate notes. With their light tan bottoms and violet tops, rutabagas look like large turnips. They taste similar too, having a delicately sweet yet slightly bitter flavor that mellows with cooking.

Ingredients

Uncooked rutabaga

1½ pound(s), peeled and cut into 1-inch pieces

Carrots

4 large, cut in half lengthwise and cut into 2-inch pieces

Onion

1 large, cut into wedges

Olive oil

2 tsp

Rosemary

1 Tbsp, chopped

Table salt

¾ tsp

Black pepper

½ tsp

Uncooked bone in skinless chicken thigh

30 oz, trimmed, 6 (5-ounce) thighs

Balsamic vinegar

⅓ cup(s)

Dark brown sugar

3 Tbsp, packed

Instant espresso

1½ tsp

Olive oil cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 425°F. Spray large roasting pan with olive oil nonstick spray.
  2. Combine rutabaga, carrots, and onion in prepared pan and drizzle with oil. Sprinkle with 2 teaspoons of rosemary, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss to coat and spread vegetables evenly to edges of pan. Sprinkle chicken with remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper and place in center of pan. Roast 20 minutes.
  3. Meanwhile, to make glaze, stir together vinegar, brown sugar, espresso powder, and remaining 1 teaspoon rosemary in small saucepan. Bring to boil. Reduce heat and simmer until thickened and slightly syrupy, about 4 minutes (you should have 1/4 cup).
  4. Stir vegetables and brush chicken with 2 tablespoons glaze; roast 10 minutes. Brush chicken with remaining 2 tablespoons glaze and roast until vegetables are tender and instant-read thermometer inserted into centers of thighs registers 165°F, about 10 minutes longer. Serve chicken with vegetables.
  5. Per serving: 1 chicken thigh with about 2/3 cup vegetables

People Also Like

People Also Like