Ingredients

  • 6 4 oz each boneless skinless chicken thighs, trimmed of fat
  • 1 teaspoon kosher salt
  • fresh black pepper (to taste)
  • cooking spray
  • 2 red bell peppers (sliced into strips)
  • 1 red onions (chopped in large chunks)
  • Any combination of veggies you like - I've used cauliflower, broccoli, mushrooms, cabbage, etc.
  • 1/4 cup plus 1 tbsp balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (smashed and roughly chopped)
  • 1 1/2 tablespoons fresh rosemary
  • 1/2 tbsp dried oregano or thyme

Instructions

  1. Preheat oven to 425°F.
  2. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
  3. 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.
  4. The vegetables should not touch the chicken or it will steam instead of roast.
  5. Bake about 20 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.