Ingredients
8chicken thighs,boneless skinless, trimmed of fat
1tspkosher salt
fresh black pepper,to taste
cooking spray
10medium asparagus,ends trimmed, cut in half
2red bell peppers,sliced into strips
1red onions,chopped in large chunks
½cupcarrots,sliced in half long, cut into 3-inch pieces
5ozmushrooms,sliced
¼cupbalsamic vinegar,plus 1 tbsp
2tbspextra virgin olive oil
2garlic cloves,smashed, roughly chopped
½tspsugar
1½tbspfresh rosemary
½tbspdried oregano,or thyme
2fresh sage leaves,chopped
Preparation
Preheat the oven to 425 degrees F.
Season the chicken with salt and pepper. Spray 2 large baking sheets with oil.
Combine the chicken, asparagus, bell peppers, onions, carrots, mushrooms, balsamic vinegar, olive oil, garlic, sugar, rosemary, oregano, and sage in a large bowl.
Use 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.
Bake for 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.
Serve warm, and enjoy!
