Balsamic Maple Chicken and Veggies

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  • 4-6 Chicken Thighs (boneless-skinless)

  • 1 Bell pepper, cut into 1″ pieces

  • 2 Carrots, cut into 1″ pieces

  • 1 Cup Sliced Mushrooms

  • 1/4 tsp Garlic powder

  • 1/4 tsp Onion powder

  • 1 Onion, cut into 1″ pieces

  • 2 Potatoes, cut into 1″ pieces, medium

  • ½ cup Balsamic Vinegar

  • ¼ cup Maple Syrup

  • 1 tablespoon Garlic minced

  • 1 teaspoon Chili Powder or smoked Paprika

  • ¼ cup Olive Oil

  • 2 tablespoons whole grain Mustard

  • 1 tablespoon Oregano

  • Salt and pepper to taste

  • 2 tbsp Butter

Pre-heat oven to 400F.

 

Mix all ingredients together. Toss with including the chicken thighs.

 

In a Dutch oven or parchment lined cookie sheet place the chicken thighs on top of the veggies. Bake for 35-45 minutes (or till the internal temperature of the chicken reaches 165F).