Ingredients
The following ingredients have 4 Servings
- 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 (sliced into strips)
- 1 red onions (chopped in large chunks)
- 1/2 cup carrots (sliced in half long, cut into 3-inch pieces)
- 5 oz sliced mushrooms
- 1/4 cup plus 1 tbsp balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (smashed and roughly chopped)
- 1/2 tsp sugar (omit for whole30, keto, paleo)
- 1 1/2 tablespoons fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage (chopped)
Instruction
- 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.
