Balsamic Chicken with Roasted Vegetables

8 Servings

• 8 boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon salt
• ½ teaspoon black pepper
• 6 sprays vegetable oil cooking spray
• 10 medium spears asparagus, 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 fresh mushrooms
• 5 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed and roughly chopped
• ½ teaspoon sugar
• 1½ tablespoons chopped fresh rosemary
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 2 fresh sage leaves, 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.

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COMMENT

tharveyster 2 years ago

This is really good.

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