Balsamic Chicken with Roasted Vegetables
Servings: 0
Ingredients
- 8 4 oz each boneless skinless chicken thighs, trimmed of fat
- 1 teaspoon kosher salt
- fresh black pepper to taste
- cooking spray
- 10 medium asparagus ends trimmed, cut in half
- 2 red bell peppers
- 1 red onions chopped in large chunks
- 1/2 cup carrots sliced in half long, cut into 3-inch pieces
- 5 ounces sliced mushrooms
- 1/4 cup plus 1 tbsp balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic smashed and roughly chopped
- 1/2 teaspoon sugar
- 1 1/2 tablespoons fresh rosemary
- 1/2 tablespoon dried oregano or thyme
- 2 leaves fresh sage chopped
Instructions
- Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
- Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
Notes
Recipe By: Skinnytaste.com
Serving Size: 4
Serving Size: 4