Balsamic Chicken with Roasted Vegetables

This chicken is really, really good and makes a ton.  This is a great meal that is all in one pan so there is no need to make anything else to accompany it.  It's quick and easy, right up my alley.  This recipe is from Gina's blog, another wonderful recipe from her. 

Servings: 5
Serving Size: 2 thighs plus vegetables
Calories: 347.1
Fat: 17.0g 
Protein: 31.1 g
Carb: 19.2 g
Fiber: 5.8 g

Balsamic Chicken with Roasted Vegetables

10 (20 oz) boneless skinless chicken thighs
bunch 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
1 package sliced mushrooms
1/2 cup plus 2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp sugar (I used Splenda)
salt and pepper
2 cloves garlic, smashed
2 tbsp oregano
4 leaves fresh sage, chopped

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