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Balsamic Chicken with Roasted Vegetables
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
  • ½ cup carrots, sliced in half long, cut into 3-inch pieces
  • 5 oz sliced mushrooms
  • ¼ cup plus 1 tbsp balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • ½ tsp sugar
  • 1 ½ tablespoons fresh rosemary
  • ½ tbsp dried oregano or thyme
  • 2 leaves fresh sage, chopped
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