Balsamic Chicken with Roasted Vegetables

Balsamic Chicken with Roasted Vegetables

Ingredients

• 32 oz boneless skinless chicken thighs ((each, trimmed of fat))
• 1 tsp kosher salt
• black pepper ((each, trimmed of fat))
• cooking spray
• 10 asparagus ingredient (medium)
• 2 red bell pepper
• 1 red onion ((each, trimmed of fat))
• 1/2 cup carrots ((each, trimmed of fat))
• 5 oz sliced mushrooms
• 1/4 cup balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 2 clove garlic ((each, trimmed of fat))
• 1/2 tsp sugar ((each, trimmed of fat))
• 1 1/2 tbsp fresh rosemary
• 1/2 tbsp dried oregano ((each, trimmed of fat))
• 2 leaf fresh sage ((each, trimmed of fat))

Instructions

1. Preheat oven to 425°F.
2. Season chicken with salt and pepper.
3. Spray 2 large baking sheets with oil.
4. 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.
5. The vegetables should not touch the chicken or it will steam instead of roast.
6. Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.
7. Read more at https://www.skinnytaste.com/balsamic-chicken-with-roasted/#pRdDfhOeLdEAMvYf.99