Balsamic Chicken & Roasted Vegetables Recipe

This recipe Adabted from (skinnytaste.com) and juliashealthy.com

Ingredients:

  • 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

Directions:

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

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