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Balsamic Chicken and Veggies Recipe

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This recipe for Balsamic Chicken and Veggies, by , is from Baking up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ashlea Lebo


10 oz boneless skinless chicken thighs (or chicken breasts)
20 medium asparagus, ends trimmed, cut in half
3 red bell peppers
1 cup carrots, sliced in half longways
2 red onions, chopped in large chunks
10 oz sliced mushrooms
cup plus 2 Tbsp balsamic vinegar
cup extra virgin olive oil
1 tsp sugar
Salt and pepper
3 Tbsp fresh rosemary
2 cloves garlic, smashed and sliced
2 Tbsp oregano or thyme
4 leaves fresh sage, chopped

1) Preheat oven to 425 degrees
2) Wash and dry chicken well with paper towel
3) Combine all the ingredients together and using your hands, arrange in a very large roasting pan
4) The vegetables should not touch chicken or it will steam
5) All ingredients should spread out in a single layer
6) If necessary, use two baking dishes or disposable tins to achieve this
7) Bake for 35-40 minutes




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