Rating: 5 stars
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This quick and easy savory recipe gets a zip and tang of sweetness from balsamic glaze. The meaty portobellos pair perfectly with juicy chicken thighs.

EatingWell.com, November 2022

Gallery

Credit: Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Holly Raibikis

Recipe Summary

active:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat to 425°F.

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  • Remove stems from mushrooms and discard or reserve for another use. Using a spoon, scrape out and discard the dark gills from the underside of the mushroom caps. Cut the caps into 1/2-inch slices. 

  • Stir 2 tablespoons oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the mushrooms and shallots; toss to coat. Arrange in a single layer on one side of a large rimmed baking sheet. Stir the remaining 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper together in the same bowl. Add chicken and toss to coat. Place the chicken on the empty side of the baking sheet. Roast until the chicken is just cooked through and the vegetables are tender, 18 to 20 minutes.

  • Remove the pan from the oven. Turn broiler to high. Turn the chicken and the vegetables, then brush with balsamic glaze. Broil until browned in spots and the glaze is bubbling, 3 to 5 minutes. Sprinkle with parsley before serving, if desired.

Nutrition Facts

1 thigh & 1 scant cup veggies
302 calories; protein 26g; carbohydrates 21g; dietary fiber 3g; sugars 8g; fat 16g; saturated fat 3g; mono fat 10g; poly fat 2g; cholesterol 107mg; vitamin a iu 31IU; vitamin b3 niacin 10mg; vitamin b12 1mcg; vitamin c 5mg; vitamin d iu 10IU; vitamin e iu 2IU; folate 48mg; vitamin k 4mg; sodium 602mg; calcium 33mg; iron 2mg; magnesium 48mg; phosphorus 336mg; potassium 837mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 15mg; selenium 43mcg.
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