Balsamic Chicken with Roasted Vegetables

 

And another great recipe from Skinnytaste. Operative word - EASY. Operative word - DELICIOUS. That's all you need to know. I think Mike ended up using two pans in order to be able to spread things out, but that's about as complicated as it gets.

Servings: 4 • Size: 2 thighs + vegetables • Points +: 10 • Smart Points: 8

Calories: 401 • Fat: 17 g • Saturated Fat: 3 g • Carb: 15 g • Fiber: 4 g • Protein: 48 g 

Sugar: 2 g • Sodium: 518 mg • Cholesterol: 214 mg

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

Directions:

Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

 

 Combine 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. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.