Sheet Pan Balsamic Chicken and Vegetables
The Gourmet Goddess and Goddess on the Go worked together to created unbelievably delicious weeknight main course. This balsamic chicken and vegetable meal is decidedly epicurean, its essence will more than please the taste buds of the Gourmet Goddess in you. All the components of both the main and side dishes are efficiently roasted on one sheet pan, which fit the needs of a Goddess on the Go. I think that is what you call a win-win!
Sheet pan meals are highly functional. Not only do they allow you to make a meal where ingredients and seasonings meld together in a in an aromatic and flavorful repast, but they also allow the ease of achieving gourmet taste with effortless presentation and clean up. There is no need for the usual proliferation of serving bowls and utensils.
Sheet pan meals appeal to both the elitist gastronome and the populist love for less elaborate preparation and less fussy appearance. Chrissy Teigen approves of them and I am a huge fan of Chrissy Teigen - a mom, wife, model, television personality, and chef. She is a woman who epitomizes today’s contemporary goddess!
Remember that cooking is one of the most important things you can do for family and friends. While some might see it is a waste of time, cooking and sharing meals is a valuable contribution to happiness and well-being. It not only provides sustenance, but it also brings family together at the table - to eat, to enjoy each other’s company, to partake in conversations, and to exchange ideas. Get everyone another and leave the phones on do not disturb, it’s time for dinner!
May All Your Culinary Wishes Come True!
Always Stay in Touch with Your Inner Goddess!
Use a large sheet pan 18 x 13
8 Boneless and Skinless Chicken Thigh Fillets
2 cups Eggplant, cut in wedges
2 cups Broccoli Florets
2 cups String Beans
2 cups Red Potatoes, cubed
1 Red Onion, sliced
4 Medium Red Tomatoes, cut in wedges
6 cloves Garlic, chopped fine
½ cup Olive oil, plus 1 tablespoon for pan
½ cup Very Good Quality Balsamic Vinegar
1/3 cup grated Parmesan Cheese
1 ½ teaspoons Dried Oregano
1 ½ teaspoons Dried Basil
Salt and Pepper to Taste
Sprig of Fresh Rosemary
Preheat oven to 400 degrees.
Pour the extra tablespoon of Olive Oil onto the sheet pan to coat.
Slice Eggplant into 1 inch thick slices and place on paper towels to draw out bitter acids for 30 minutes on each side. Rinse and pat dry. Cut in pie shaped chunks.
Place thighs on oiled tray.
Clean, chop, dice all your vegetables.
Cut string bean ends off and then cut beans in half.
Cut and use the florets of broccoli only.
Remove rosemary leaves from sprig.
Distribute vegetables around chicken thighs.
Put extra vegetables on another oiled pan.
Pour olive oil and balsamic vinegar over all ingredients.
Sprinkle salt and pepper over all.
Sprinkle with rosemary leaves, oregano, basil and Parmesan.
Bake 20 – 30 minutes, until chicken thighs reach an internal temperature of 165 degrees.
Remove from oven and call everyone to the table.