DirectionsStep1Preheat oven to 425°F.Step2Season chicken with salt and pepper. Spray 2 large baking sheets with oil.Step3Combine 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.Step4The vegetables should not touch the chicken or it will steam instead of roast.Step5Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tenderIngredientsIngredients8 4-ounces eachsBoneless Skinless Chicken Thighs (trimmed of fat)1 teaspoonKosher Saltadd Fresh Black Pepper10 Medium Asparagus (ends trimmed, cut in half)2 Red Bell Peppers (sliced into strips)1 Red Onions (chopped in large chunks)½ cupCarrots (sliced in half long, cut into 3-inch pieces)5 ouncesMushrooms (sliced)¼ cupBalsamic Vinegar (plus 1 tbsp)2 tablespoonsExtra Virgin Olive Oil2 clovesGarlic (smashed and roughly chopped)½ teaspoonSugar (omit for whole30, keto, paleo)1 ½ tablespoonsFresh Rosemary½ tablespoonThyme (or dried oregano)2 leavesFresh Sage (chopped)See moreNutritionalNutritional210 Calories10 gTotal Fat53 mgCholesterol17 gCarbohydrate546 mgSodium15 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritionalExplore furtherSheet Pan Balsamic Chicken with Roasted Vegetablesseededatthetable.comBalsamic Roasted Chicken Thighs with Root Vegetablestasteofhome.comBalsamic Roasted Chicken Thighs Recipe - Food.comfood.comHoney-Balsamic Chicken - Allrecipesallrecipes.comSheet Pan Balsamic Chicken Veggie Bake - The Real …therealfooddietitians.comRecommended to you based on what's popular • Feedback
Balsamic Chicken with Roasted Vegetables
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