Reviewed: Sep. 29, 2007

Not enough flavor--- too bland for us.

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PGS

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Aug. 20, 2007

I did not care for this. I am not strnger to roasted vegetables...they are one of my favorite dishes...these were awful...the 35 minutes was not nearly enough time to roast...I left mine in an extra 20 and they were still not thoroughly cooked... The marinade was tasty, the chicken was moist, but the vegtables were nearly inedible. In all the years i have used this site, I don't think I have ever posted comments, but this was SO awful I had to warn folks... My advice? Do real roasted vegetables...include carrots, garlic, potatoes, winter squash, perhaps some yams, and a lot of onion quarters...and cook on 425 for one hour...mix them all up with some olive oil, put them in the oven, and voila...god, sweet and properly cooked roasted vegetables... The chicken did not absorb enough of the marinade to make a difference...I felt like I was eating boiled chicken...very bland and flavorless... I was so looking forward to this, but it did not hit the mark... And re the separate marinade...it is not necessary, you are cooking the vegetables beyond the point where the chicken bacteria would survive

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WLDGRDNR

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Reviewed: Aug. 6, 2007

I didn't like this recipe much at all. I love balsamic vinegar, but this had way to much of it!

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APONZI

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Reviewed: May 14, 2007

To make this easier I use store bought Balsamic Vinegrette. I also change up the vegetables too. Fresh asparagus works well with these flavors, so do green beans.

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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Mar. 8, 2007

Meat turned out greasy and hard; vegetables were greasy and boring. It wasn't inedible, but it needed a whole lotta spices to make interesting. If you do make this, it helps to parboil the carrots for 5 to 10 minutes (depending on their age) before roasting.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 4, 2007

Absolutely fantastic and a great blend of flavors! The only change I made was covering the dish in aluminum foil to start, and I didn't have to cook the veggies longer. I didn't use carrots and had some steamed spinach on the side. A quick, easy, one-dish meal I will definitely make again.

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Feb. 27, 2007

This is a great recipe, I make it often. I also make two seperate marinades. I add mushrooms for the last ten minutes of roasting time. Super Yummy!

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BBBABY1976

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Reviewed: Feb. 26, 2007

I modified this one quite a bit, I used a whole chicken and cooked it in a clay pot (Romertopf). I ran out of balsamic vinegar, didn't have bell peppers and am allergic to eggplant but boy was this good! Cooking it in the pot made the chicken positively melt. I can't wait to try it again with the right amount of balsamic and maybe some baby red potatoes. Roasted garlic mashed potatoes were perfect with this.

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auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Oct. 22, 2006

I only made the chicken portion of the recipe and altered it a bit - I marinated it for an hour, and added extra garlic and less rosemary and it was delicious. The chicken was moist and tangy. I highly recommend it.

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lovemydog

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Reviewed: Oct. 16, 2006

I tried using soy sauce in place of balsamic vinegar. It gave it a nice salty/tangy flavor

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DRAUPADI

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Reviewed: Sep. 28, 2006

Have made this a few times now, absolutely love it. I add way more pepper, but that's just because I love spicy. I would marinate the chicken for about an hour and pour some sauce in the baking pan before sticking it in the oven. Also: I put foil over the veggies and chicken after about 15 minutes to make sure it didn't get too dried out, everything turned out perfectly. Will definitely be making this again!

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mzmissym

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Reviewed: Sep. 10, 2006

The marinade was great on the chicken. I'd skip all the whoo-ha around the roasted vegetables and go for a tried and true side that you know you like. Cooking times for the peppers vs. carrots made for an odd mix of done-ness and the marinade hid the flavor of the vegetables themselves -- a little too tangy for my tastes. I had run out of room in the oven so my husband threw the chicken breasts on the grill and they turned out great - super moist with a nice flavor. Had been marinating a good 2 hours before cook time. I'd recommend the ease of grilling over baking for sure.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 21, 2006

Delicious. Substituted orange pepper for green, mushrooms for carrots, and drumsticks for chicken breasts. The drumsticks took more like 40 min to cook. The cookie sheet was way too crowded for a single layer, but it turned out fine.

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Anna G

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Reviewed: Nov. 27, 2005

I make this recipe often. It is easy and healthy. Balsamic vinegar gives it a nice kick. I use 1 or 2 twigs of fresh rosemary instead.

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DANCEOTTER

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Reviewed: Sep. 28, 2005

I made two marinades, as recommended by others. I thought the recipe was ok, not bad. My husband didn't like it, he said it was too tangy. You definitely need to add a little salt, at least on the chicken. We didn't like the eggplant in this dish, I wish I had potatoes to put in instead. The rosemary seemed like too much. The taste wasn't overwhelming, but we didn't like all those specks of rosemary on every bite. I don't think I'll try this again.

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SWEETPEASMOM

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Reviewed: Aug. 9, 2005

This is terrific - you can change up the veggies if you want. I didn't use eggplant but did add potatoes. My husband now says this is his favorite dish!

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JBARLING

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Reviewed: Jul. 18, 2005

I took the suggestion of another member and made two seperate marinades as raw chicken marinade for vegetables doesn't sit well with me. I also cut up the chicken which worked well. I served over brown rice.

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DAISYMELIS

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Reviewed: Apr. 7, 2005

The flavor was good but not intense enough. I marinated the chicken for about an hour and it was still not enough. Also, I think it will help to sprinkle chicken with salt and pepper before marinating. Vegetables were good though

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Apr. 3, 2005

Having never roasted anything before, I didn't know any tricks or secrets so I read the reviews. I made two separate marinades since I didn't like the idea of the raw chicken in with my vegetables. I cooked the veggies (carrots, onions, mushrooms and potatoes) first for 15 minutes, then added the chicken and cooked for another 20 minutes. The veggies are not cooked at all except for the mushrooms, which are shrivelled and black! The chicken is tender but on the sour side. I think maybe I put in a bit too much balsamic. I'm the only one who will eat it out of our family of 6. Sorry, but I don't think I'll try this again. I was hoping for more of a dry roasted Tuscan-type dinner but this wasn't it.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Mar. 17, 2005

Pretty good. I made 2 batches of the marinade as others suggested & I think that was a good call. Next time I will lighten up on the vinegar a little. Otherwise, tasty & versatile.

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