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Oregano Balsamic Chicken with Roasted Vegetables Using: (Oregano Balsamic and Frantoio E.V.O.O.)

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  • 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


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.