Skinny Points Recipes » Balsamic Chicken & Roasted Vegetables Recipe
Balsamic Chicken & Roasted Vegetables Recipe

Balsamic Chicken & Roasted Vegetables Recipe

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  • 10 (20 oz) boneless skinless chicken thighs
  • 1 bunch asparagus, ends trimmed, cut in half
  • 3 red bell peppers
  • 1 cup carrots, sliced in half long way
  • 2 red onions, chopped in large chunks
  • 1 package sliced mushrooms
  • 1/2 cup plus 2 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp sugar
  • salt and pepper
  • 3 tbsp fresh rosemary
  • 2 cloves garlic, smashed and sliced
  • 2 tbsp oregano or thyme
  • 4 leaves fresh sage, chopped


Preheat oven to 420°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 – 40 minutes. Makes 5 servings.

Serving size is 2 chicken thighs and 1/5th of vegetables
Each serving = 8 SP

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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