BALSAMIC CHICKEN WITH ROASTED VEGETABLES

balsamicchickenandvegetable

Ingredients:

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  • 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • fresh black pepper, to taste
  • cooking spray
  • 1 teaspoon kosher salt
  • 10 medium asparagus, ends trimmed, cut in half
  • 1 red onions, chopped in large chunks
  • 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
  • 2 red bell peppers
  • 1 1/2 tablespoons fresh rosemary
  • 1/2 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, or until the chicken is cooked through and the vegetables are roasted and tender.

Nutritional Info :

Servings: 4
Size: 2 thighs + vegetables
PP: 10
Sp: 8
Calories: 401
Fat: 17 g
Fiber: 4 g
Saturated Fat: 3 g
Carb: 15 g
Sodium: 518 mg
Protein: 48 g
Sugar: 2 g
Cholesterol: 214 mg