Balsamic Chicken & Roasted Veggies

This was very simple and delish! I just guessed on how much of what to put in because the original recipe was for a huge crowd. I was too lazy to do the actual math..

I used:
4 boneless chicken thighs
1 yellow bell pepper
1 green bell pepper
about a cup of baby carrots cut in half
1/2 of a large red onion cut in big chunks
1/8 cup balsamic vinegar
Tablespoon evoo
pinch of sugar
salt & pepper
some rosemary
some oregano
2 cloves of garlic, minced

Directions:

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should 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 or disposable tins to achieve this. Bake for 35 - 40 minutes.