Balsamic Chicken Thighs with Roasted Vegetables

Ingredients

• 8 boneless skinless chicken thighs (4 oz each), trimmed
• Kosher salt and black pepper to taste
• Cooking spray
• 10 medium asparagus spears, halved
• 2 red bell peppers, sliced
• 1 red onion, chopped in large chunks
• 1/2 cup carrots, cut into 3-inch pieces
• 5 oz sliced mushrooms
• 1/4 cup plus 1 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, smashed
• 1/2 tsp sugar (omit for Whole30/keto/paleo)
• 1.5 tbsp fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 2 fresh sage leaves, chopped