Ingredients:

• 10 (20 oz) boneless, skinless, chicken thighs
• 20 medium asparagus, ends trimmed, cut in half
• 3 red bell peppers
• 1 cup carrots, sliced in half long way
• 2 red onions, chopped in large chunks
• 10 oz sliced mushrooms
• 1/2 cup plus 2 tbsp (Oregano) Balsamic Vinegar
• 1/4 cup (Frantoio) Extra Virgin Olive Oil
• 1 tsp Sugar (organic)
• salt and pepper
• 3 tbsp fresh rosemary
• 2 cloves garlic, smashed and sliced
• 2 tbsp oregano or thyme
• 4 leaves fresh sage, chopped

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together, using your hands, arrange in a very large roasting pan. Arrange to where the vegetables do not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets.

 Bake for 35 - 40 minutes.