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Balsamic Chicken with Roasted Vegetables | Skinnytaste
Ingredients
- 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
- 1 teaspoon kosher salt
- fresh black pepper, to taste
- cooking spray
- 10 medium asparagus, ends trimmed, cut in half
- 2 red bell peppers
- 1 red onions, chopped in large chunks
- 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
- 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
- 1 1/2 tablespoons fresh rosemary
- 1/2 tbsp dried oregano or thyme
- 2 leaves fresh sage, chopped
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