Rosemary-Roasted Chicken and Vegetables

	Rosemary-Roasted Chicken and Vegetables
	Prep time:	20 minutes
	Cooking time:	40
	Level of Difficulty:
Ingredients 2 Tablespoons olive oil 2 Tablespoons balsamic vinegar 1 Teaspoon salt 1/2 Teaspoon black pepper 1/2 Teaspoon rosemary 12 skinless chicken thighs 3 Cups cauliflower florets 3 Cups broccoli florets 2 small red bell peppers Directions Heat oven to 400°F.  Cut red bell peppers into 6 pieces each (12 total). In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.  Add chicken pieces and vegetables. Toss until well coated. Arrange chicken pieces on a jelly roll pan or rimmed baking sheet. Place vegetables in a single layer around the chicken.  Roast for 20 minutes, flip vegetables over with a spatula, and continue roasting another 20 minutes or until chicken is cooked through and browned. Serve with pan juices.