July 18, 2018
Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
Balsamic Chicken with Roasted Vegetables
8 boneless skinless chicken thighs
1 tsp salt
Fresh black pepper, to taste
10 medium asparagus, ends trimmed, cut in half
2 red bell peppers, cut in strips
1 red onion, cut into large strips
½ cup carrots, sliced lengthwise, cut into 3-inch pieces
½ cup sliced mushrooms
¼ cup + 1 tbsp balsamic vinegar
2 tbsp olive or vegetable oil
2 cloves garlic, roughly chopped
½ tsp sugar
1 ½ tbsp fresh rosemary or 2 tsp dried
1 ½ tbsp fresh chopped oregano or thyme or 2 tsp dried
2 leaves fresh chopped sage or ½ tsp dried
Preheat oven to 425°F. Prepare 2 baking sheets or cover with foil.
Season chicken with 1 tbsp oil and half of the salt and pepper. Place on baking sheet opening chicken to help roast evenly.
Combine and mix well all other ingredients with remaining oil, salt and pepper, together in a large bowl.
Arrange mixture onto the second prepared baking sheet spread in a single layer (use 2 baking sheets if it seems crowded). If adding to the sheet with chicken, the vegetables should not touch the chicken or they will steam instead of roast.
Roast about 20 to 25 minutes, rotating the pans halfway through, or until the chicken is cooked through and the vegetables are roasted and tender. Combine chicken with vegetables. Serve hot.
Recipe adapted from www.skinnytaste.com