Ingredients for 5 servings

8 boneless skinless chicken thighs à 100 g, trimmed of fat

500 g asparagus, ends trimmed, cut in half

2 red bell peppers

1 red onions, chopped in large chunks

200 g carrots, sliced in half long, cut into 3-inch pieces

200 g Champignons, in Scheiben geschnitten

2 cloves garlic, smashed and roughly chopped

1 1/2 tbsp fresh rosemary

1/2 tbsp dried oregano or thyme

2 leaves fresh sage, chopped

60 ml balsamic vinegar

2 ts extra virgin olive oil

oil or cooking spray

1 tsp salt

fresh black pepper


  • Preheat oven to 200°C/425°F.
  • Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
  • Combine 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.
  • Bake about 20-25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
  energy carbs fat protein
per serving 392 kcal 16 19 75

This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

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