Roasted Rosemary Chicken And Vegetables Recipe
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Roasted Rosemary Chicken And Vegetables

By: Sandy  
"Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade."

Rating: This weblink has been rated 77 times with an average star rating of 4.1 Read Reviews (59)

Rate/Review | 2,036 people have saved this

What to Drink?

Wine Sauvignon Blanc
 

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 4 skinless, boneless chicken breasts
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 small red onion, quartered
  • 3 carrots, cut into 1 inch pieces
  • 1 eggplant, cut into 1/2 inch cubes

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  2. In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
  3. Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
  4. Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Footnotes

FOOTNOTE

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 381 | Total Fat: 21.6g | Cholesterol: 67mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2004 by jingo55jo 
this is so good! i toss the vegetables in the marinade first, then put them in the oven. that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2005 by Cynthia Clark 
What a wonderful dish! I’m glad I took other readers advice and made two batches of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by schmerna 
I used a whole roasting chicken for this recipe. I would recommend baking the whole chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2005 by THERESA_M 
This was excellent -- even though I forgot to add the rosemary the first time I made it! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2005 by DANCEOTTER 
I make this recipe often. It is easy and healthy. Balsamic vinegar gives it a nice kick. I use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by PUCKRBUTT 
This was so good! I used whatever veggies I had on hand (carrots, green bell pepper, onion,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2004 by DMAYER 
The marinade is delicious. I made this dish for a company dinner and everyone loved it, esp.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by NYPat 
Absolutely delicious. I used cut up boneledssd chicken breasts and added sliced mushrooms for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2003 by JJANES 
Delicious. Use whichever vegetables you prefer and change them regularly for variety. Left... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2008 by Stijn 
This is a great recipe. The chicken has a nice tangey and sweet taste thanks to the balsamic... MORE

 
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