• 6 boneless, skinless chicken thighs, trimmed of any excess fat
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 5 asparagus, ends trimmed, cut in half
  • 1 red bell pepper, seeds and white part removed, cut into thin slices
  • ½ red onion, cut into ½ inch slices
  • 1 carrot, cut in half length-wise and cut into 3-inch pieces
  • 8 oz sliced mushrooms
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 ½ tablespoons fresh rosemary, chopped
  • ½ tablespoon dried oregano or thyme
  • 2 leaves fresh sage, chopped


Preheat oven to 425 degrees F. Lightly spray 1 large baking sheet with cooking spray. 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, rotating the chicken halfway through the baking process, or until the chicken is cooked through and the vegetables are roasted and tender.

Makes 6 servings
Serving size: 1 cup


Calories 143
Fat 7.3g
Saturated Fat 1.3g
Cholesterol 57.3mg
Sodium 440.9mg
Potassium 295.8mg
Carbohydrate 4.9mg
Fiber 1.2g
Sugar 0.8g
Protein 14.6g