Balsamic Chicken Vegetables

B a l s a m i c

C h i c ke n & V e g e ta b l e s

Ingredients ¼ cup balsamic vinegar 2 Tbsp. extra virgin olive oil 2 gloves garlic, smashed ½ tsp. sugar 1½ Tbsp. fresh rosemary ½ Tbsp. dried oregano or thyme 2 leaves fresh sage, chopped

8 (4 oz.) boneless skinless chicken thighs, trimmed of fat 1 tsp. kosher salt fresh black pepper, to taste 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

Directions 1. Preheat oven to 425°F. Place the Silicone Baking Sheet with Rim on a cold oven rack removed from oven, and set aside. 2. Place balsamic vinegar, olive oil, garlic, sugar, rosemary, oregano and sage in the base of the SuperSonic Chopper Extra, with blade attachment. Place cover on and pull until finely chopped. 3. Season chicken with salt and pepper. 4. Cut vegetables and place in a medium Thatsa Bowl, add chicken, pour balsamic mixture over and mix well. 5. Arrange everything onto the Silicone Baking Sheet with Rim spread out in a single layer, separating the vegetables from 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.