Balsamic Chicken with Roasted Vegetables

Balsamic Chicken with Roasted Vegetables



Ingredients:

• 10 (20 oz) boneless skinless chicken thighs


• 20 medium asparagus, ends trimmed, cut in half


• 3 red bell peppers


• 1 cup carrots, sliced in half long way


• 2 red onions, chopped in large chunks


• 10 oz sliced mushrooms


• 1/2 cup plus 2 tbsp balsamic vinegar


• 1/4 cup extra virgin olive oil


• 1 tsp sugar


• salt and pepper


• 3 tbsp fresh rosemary


• 2 cloves garlic, smashed and sliced


• 2 tbsp oregano or thyme


• 4 leaves fresh sage, chopped

Directions:





Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 - 40 minutes.

Balsamic Chicken with Roasted Vegetables