Balsamic Chicken with Roasted Vegetables
Savor the flavors of tender chicken and a medley of vegetables, all infused with the aromatic notes of sage and rosemary and enhanced by balsamic vinegar. This dish is baked to perfection in the oven, resulting in a wholesome and satisfying one-pan meal.
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Ingredients
- 1 teaspoon kosher salt
- fresh black pepper
- 2 red bell peppers
- 1 red onions
- 1/2 cup carrots
- 5 oz sliced mushrooms
- 1/4 cup plus 1 tbsp balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 1/2 tsp sugar
- 1 1/2 tablespoons fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage
- cooking spray
- 8 4 oz each boneless skinless chicken thighs, trimmed of fat
- 10 medium asparagus
Instructions
- 1
Begin by heating your oven to 425°F (220°C).
- 2
Season the chicken pieces generously with salt and pepper. Lightly coat two large baking sheets with cooking spray.
- 3
In a spacious bowl, mix all the ingredients thoroughly using your hands to ensure even distribution, then spread the mixture out onto the prepared baking sheets in a single layer.
- 4
Make sure the vegetables do not make contact with the chicken, as this will prevent them from roasting properly and instead cause them to steam.
- 5
Place the sheets in the oven and bake for approximately 20 to 25 minutes, swapping the positions of the pans from top to bottom halfway through, until the chicken is thoroughly cooked and the vegetables are nicely roasted and tender.