Chicken and Vegetables with Balsamic-Espresso Glaze

Total Time
0 min
0 min
0 min


uncooked rutabaga(s)

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

uncooked carrot(s)

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

uncooked onion(s)

1 large, cut into wedges

olive oil

2 tsp


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


dark brown sugar

3 Tbsp, packed

instant espresso

1½ tsp

olive oil cooking spray

1 spray(s)


  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


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.

A happier, healthier you starts here