Balsamic Roasted Chicken Thighs With Spring Morels And Asparagus | Oregonian Recipes

Ingredients

• 1/4 cup balsamic vinegar, divided
• 3/4 cup olive oil, divided
• 2 cloves garlic, crushed
• 1 tablespoon fresh rosemary leaves
• 4 boneless chicken thighs
• 4 to 6 Yukon Gold or other new potatoes, scrubbed well
• 1/2 pound fresh asparagus
• 1/2 cup fresh morel mushrooms, cut into bite-sized pieces
• 1 red onion, thinly sliced
• Salt and freshly ground black pepper
• 1 cup mixed salad greens, washed and spun dry
• 2 ounces goat cheese, in small pieces