• 8, Boneless skinless chicken thighs, trimmed of fat.• Oil Spray.• Salt and Pepper.• 10, Asparagus, ends trimmed, cut in half.• 2, Red bell peppers, sliced into strips.• 1, Red onion, chopped in large chunks.• 300, g Carrots, 7cm long, 1cm wide.• 150, g sliced mushrooms.• 60, ml plus 1 tbsp balsamic vinegar.• 2, tbsp extra virgin olive oil.• 2, Cloves garlic, smashed and roughly chopped.• 0.5, tsp caster sugar.• 1.5, tbsp fresh rosemary.• 0.5, tbsp dried oregano or thyme.• 2, leaves fresh sage, chopped.
STEP 1Preheat oven to Fan 220°C.STEP 2Combine 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.STEP 3Bake for about 20 to 25 minutes, rotating the pan from top to bottom, or until the chicken is cooked and the vegetables are roasted and tender.
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