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Balsamic Chicken with Roasted Vegetables


8 (4 ounces each) boneless skinless chicken thighs, trimmed of fat
1 teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
10 medium asparagus spears, ends trimmed, cut in half
2 medium red bell peppers, cut into strips
1 large red onion, cut into large chunks
3 medium carrots, cut in half lengthwise, and cut into 3-inch pieces
5 ounces sliced mushrooms
¼ cup plus 1 Tablespoon balsamic vinegar
2 Tablespoons extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
½ teaspoon sugar
1½ Tablespoons fresh rosemary, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
2 leaves fresh sage, chopped

Preheat oven to 425° F.

Season chicken with salt and pepper. Spray 2 large baking sheets with cooking spray.

Combine all the ingredients together in a large bowl, using your hands to mix well, then arrange everything onto the prepared baking sheets 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.

Makes 4 servings.