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
- ½ cup carrots, sliced in half long, cut into 3-inch pieces
- 5 oz sliced mushrooms
- ¼ cup plus 1 tbsp balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, smashed and roughly chopped
- ½ tsp sugar
- 1 ½ tablespoons fresh rosemary
- ½ tbsp. dried oregano or thyme
- 2 leaves fresh sage, chopped
Directions:
- 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, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender
Total Time: 30 minutes
Yields: 4 servings
Author: Skinny Taste
