*This post is sponsored by Semper Savage

Single Pan dinners are a big favorite at the Boyer household. When 4pm arrives, I start dinner. If you’re a stay at home parent with children under 4 years old, you know spent you feel as early as 2pm. That’s where pan dinners come in clutch. I typically use this recipe from my favorite site, Skinny Taste. However, I modified it a bit to feature Semper Savage’s delicious Balsamic Vinaigrette.

Semper Savage is a veteran-owned business that specializes in making all-natural vegan salad dressings and marinades. I partnered with them for this blog to share with you a great recipe to add to your weekly rotation.

INGREDIENTS

• 8 4 oz each boneless skinless chicken thighs, trimmed of fat

• 1 teaspoon kosher salt

• fresh black pepper, to taste

• cooking spray

• 1 head of broccoli, ends trimmed, cut in halves

• 2 red bell peppers, sliced into strips

• 1 red onions, chopped in large chunks

• 1/2 cup carrots, sliced in half long, cut into 3-inch pieces

• 1/4 cup plus 1 tbsp Semper Savage Balsamic Vinaigrette

• 2 cloves garlic, smashed and roughly chopped

• 1 1/2 tablespoons dried rosemary

• 1/2 tbsp dried oregano or thyme

INSTRUCTIONS

• Preheat oven to 425°F.

• Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

• Combine all the ingredients together in a large bowl using your hands to mix well. Then arrange everything onto the prepared baking sheets spread out in a single layer.

• The vegetables should not touch the chicken or it will steam instead of roast.

• Bake about 22 to 25 minutes, rotating the pan top to bottom, or until the chicken is cooked through and the vegetables are roasted and tender.

I make a variation of this recipe at least once a week. This meal stands great alone, but you can pair it with pasta, rice or crusty bread. Let me know what you think of it. Also, don’t forget to give Semper Savage a try! They make great gifts too.