One Pan Balsamic Chicken With Basil Pesto And Parmesan
A recipe for delicious chicken marinated in balsamic and olive oil with spices. Try out this simple recipe, great for lunch or dinner.
Ingredients
Chicken
- ½ kg chicken thighs
- 70 ml balsamic vinegar
- 90 ml olive oil
- 1 clove garlic
- 1 tsp Provencal herbs spice
- 1 ½ tsp garlic powder
- 2 ½ tsps dry basil
- ½ tsp ginger powder
- 2 tsps parsley powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- lemon juice
Cooked potatoes
- 1 kg potatoes
- 1 tbsp salt you can add more
Vegetables
- cauliflower
- bell pepper
- carrots
- onion
- broccoli
- cherry tomatoes
- olive oil
- salt
- black pepper
- lemon juice
Basil pesto
- 5 big leaves of fresh basil
- parsley
- 1 clove garlic
- salt
- parmesan cheese
Instructions
- Preheat the oven to 200°C. Prepare the big baking sheet on the side.
- Start with marinating the chicken thighs. Wash the thighs and cut them into smaller pieces - it's up to you how big you want them to be. Smaller the pieces - less baking time.
- Put them into a bowl and add the ingredients: olive oil, balsamic vinegar, crushed garlic, Provencal herbs spice, garlic powder, ginger powder, lemon juice, salt, black pepper, and cumin. Make sure the chicken thighs are covered in marinade and let them cool in the fridge for 30 minutes and more.
- It's time to cook the potatoes. Wash the potatoes and put them into the pot with boiling water. Now the fun part begins - add salt. A lot of it. The goal is to let them boil in the water until the water evaporates and only the salty crust stays on the potatoes. I boiled mine for 40 minutes. Make sure they are soft enough - if not, add more water and salt.
- Time to roast the veggies. Wash the veggies and cut them into small pieces. Put them into one bowl and season with olive oil, lemon juice, salt, and pepper. Throw them on the baking sheet and add more olive oil if needed. Bake them for 12 minutes.
- Once they are cooked, move them on the baking sheet so they can get roasted from multiple sides. Move the veggies on the sides so there is a blank space in the middle of the baking sheet.
- Take the chicken thighs out of the fridge and put them in the middle of the baking sheet. Bake for 10-17 minutes - depends on how big you cut the pieces of chicken.
- Check if the chicken is ready by taking a piece out and cutting it if it's soft enough. Bake until the chicken is soft. If the pieces of chicken are still raw, take the vegetable out, so it's not burnt, and bake the chicken until soft.
- Once everything is done, prepare the basil pesto. You can mix the basil, salt, parsley, and olive oil in the electric mixer or use a marble mortar.
- Put pesto on chicken thighs before eating and sprinkle it with parmesan cheese.