Looking for an easy, nourishing main dish that’s 100% AIP-approved? This One-Pan Balsamic Chicken with Root Vegetables is your new go-to! Packed with hearty, anti-inflammatory ingredients and full of savory herb flavor, it’s a complete meal made on a single sheet pan.
For the Chicken:
4 boneless, skinless chicken thighs (or breasts if preferred)
2 tablespoons olive oil
1 tablespoon balsamic vinegar (AIP-compliant)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
Sea salt to taste
For the Vegetables:
1 medium sweet potato, cubed
1 cup carrots, sliced
1 small red onion, sliced
1 parsnip or turnip, cubed
2 tablespoons olive oil
1/2 teaspoon dried oregano
Sea salt to taste
Preheat the Oven:
Set your oven to 400°F (200°C).
Prepare the Chicken:
In a bowl, mix 2 tablespoons olive oil, balsamic vinegar, thyme, rosemary, garlic powder, and sea salt.
Coat the chicken pieces in this marinade and set aside while prepping the veggies.
Prepare the Vegetables:
Toss sweet potato, carrots, onion, and parsnip with olive oil, oregano, and salt.
Spread the vegetables evenly on a large baking sheet.
Assemble and Roast:
Nestle the marinated chicken thighs on top of the vegetables.
Roast everything together for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C) and veggies are tender and caramelized. Flip the chicken once halfway through cooking for even browning.
Serve:
Spoon everything onto a plate or bowl and garnish with fresh herbs if desired. Serve warm and enjoy!
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