Balsamic Chicken with Roasted Vegetables

Name: Balsamic Chicken with Roasted Vegetables
Yield: 4 servings
Cuisine: South African
Ingredients: 8 chicken thighs, fat trimmed off; Salt and freshly ground black pepper to taste; 2 medium sweet potatoes, peeled and cut into wedges; 2 red sweet peppers, deseeded and cut into chunks; 2 red onions, cut into wedges; 3 carrots, sliced lenghways and cut into 5 cm lengths; 150 g sliced mushrooms; 70 ml balsamic vinegar; 30 ml olive oil; 3 garlic cloves, roughly chopped; 5 ml sugar; 10 ml chopped fresh rosemary; 2 ml dried thyme; 2 chopped fresh sage leaves

Nicolette Petersen @nixpete001

From: Quick & Tasty Low-Carb Family Recipes

Nicolette Petersen @nixpete001

From: Quick & Tasty Low-Carb Family Recipes

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Ingredients

4 servings

8chicken thighs, fat trimmed off
Salt and freshly ground black pepper to taste
2medium sweet potatoes, peeled and cut into wedges
2red sweet peppers, deseeded and cut into chunks
2red onions, cut into wedges
3carrots, sliced lenghways and cut into 5 cm lengths
150 gsliced mushrooms
70 mlbalsamic vinegar
30 mlolive oil
3garlic cloves, roughly chopped
5 mlsugar
10 mlchopped fresh rosemary
2 mldried thyme
2chopped fresh sage leaves

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Steps

1

Preheat oven to 220°C and grease 2 large baking sheets.
2

Season the chicken to taste with salt and pepper and arrange 4 thighs in the middle of each of the baking sheets.
3

Combine the rest of the ingredients in a large bowl and mix through using your hands.
4

Arrange the vegetables in a single layer around the chicken portions on the baking sheets, making sure that the vegetables do not touch the chicken.
5

Bake about 40 - 45 minutes or until the chicken is cooked through and the vegetables are tender.
6

Serve immediately.