Balsamic Chicken with Roasted Vegetables

Servings: 5 • Size: 2 thighs plus vegetables
Calories: 347.1 • Fat: 17.0g • Protein: 31.1 g • Carb: 19.2 g • Fiber: 5.8 g

• 10 (20 oz) boneless skinless chicken thighs
• 20 medium 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
• 10 oz 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 425°. 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.