Reviewed: Feb. 11, 2005

I wasn't crazy about this. Many reviewers suggested making two batches of marinade, and I tried that - but that may have been my mistake. There was way, way, way too much Rosemary in this dish. I'm giving it three stars because the chicken came out delicously moist, and the time/temperature were *perfect* for roasting veggies. I did marinate the chicken for about 20 minutes while the veggies were in the oven. If I cut back on the Rosemary (maybe just stick with one batch of marinade) this might be a 5-star.

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STACELLA

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Reviewed: Feb. 4, 2005

This was yummy...but it did not blow me away. Very fresh and healthy. I added more garlic to the recipe and omitted the carrots. I also substituited zuchinni for the eggplant since my husband hates eggplant. It turned out great. I think that it would have been a 5 star if it were to be marinated a little longer...but I will make this one again!

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EMENDEZ

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Reviewed: Jan. 25, 2005

This was excellent -- even though I forgot to add the rosemary the first time I made it! The flavor was wonderful both ways, though. The vegetables get SO sweet when they are roasted like this! I reduced the amount of oil slightly, as I don't think it really needs that much, and I cut the chicken into chunks to absorb more of the marinade and also cook faster. And of course, I tripled the garlic. To prevent cross-contamination from the chicken, I tossed the veggies in a bag with some of the marinade spooned in, and then poured the rest over the chicken. The recommendation to cook the veggies while the chicken was marinating worked out perfectly. Thank you!

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THERESA_M

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Reviewed: Jan. 12, 2005

Marinated the chicken and vegis (left out eggplant)together. Added salt,pepper I spread the vegi's on a Pyrex and after 15 minutes of cooking spread the chicken on top. It looked beautiful and tasted great.

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DUNKY

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 7, 2005

Wonderful, easy recipe! Like many other reviews, I doubled the marinade recipe and marinated the chicken for about 20 minutes. I will definately make this again and I think it would work well with whatever veggies you have on hand.

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ALIANN

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Reviewed: Jan. 3, 2005

What a wonderful dish! I’m glad I took other readers advice and made two batches of the marinade (one for the chicken and one for the veggies). My husband doesn’t like eggplant, so I used broccoli in its place. I baked the veggies for 15 minutes while I marinated the chicken, then added the chicken and cooked it all together for another 20 minutes. Perfection! Yummy and moist chicken. I accidentally used only 1 tsp of dried rosemary (versus the 1 TBS it asks for) and I thought it was plenty. The only addition I made to the marinade was by adding a little bit of salt. Thanks for a great recipe!

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Cynthia Clark

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2004

this is so good! i toss the vegetables in the marinade first, then put them in the oven. that way i can marinate the chicken for twenty minutes before putting it in the oven with the vegetables. another twenty minutes later everything is perfectly done.

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jingo55jo

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Reviewed: Sep. 29, 2004

This was good for me because my family loves the flavor of Balsamic vinegar. I marinated boneless chicken & like several other reviewers did, made a second batch of marinade for the vegetables. I will double the amount of veggies next time. I'm not crazy about rosemary, in fact I rarely use it, but it complimented the vinegar nicely. Thank you, for an easy & tasty marinade.

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LIZ5

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 27, 2004

This chicken came out AWESOME! And the veggies...great too! Used ground red pepper though (didn't have flakes) and I used yellow and orange peppers instead; added a great sweetness to the already terrific marinade and nice colors for presentation. The boss even loved it!!! Thanks, Sandy! :0)

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LPERPINAN

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Reviewed: Sep. 20, 2004

The marinade is delicious. I made this dish for a company dinner and everyone loved it, esp. the veggies (I used onions, yellow peppers, broccoli, carrots, and tomatoes). I used 6 large chicken breasts and cooked the chicken and veggies for 40 minutes. Was anyone else concerned about putting the veggies in the marinade after the raw chicken? I was, so I made 2 separate marinades.

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DMAYER

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Reviewed: Aug. 29, 2004

Wonderful recipe! I am a grad student and am on a low budget, and so I used chicken thighs instead of chicken breasts because it was a lot cheaper, and it definitely worked as well. I also used frozen florentine veggies, and though it turned out great, I can imagine how fresh veggies would taste a lot better. Definitely a quick and easy meal - something a college student like me would appreciate!

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LYNDALKHAW

Cooking Level: Expert

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Champaign, Illinois, USA

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Reviewed: Jul. 12, 2004

GREAT RECIPE! this recipe was easy to make. it was wonderfully flavored and even better 2 days later. I recomend cutting the carrots up smaller so they are more tender when cooked. A great side dish w/ this is rosemary/garlic mashed potatoes and roasted white corn.

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JLAZX001

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Reviewed: Mar. 18, 2004

Absolutely the best recipe I have tried in ages, this will definitely be my marinade of choice. Any vegetables can be used. Recipe was quick and easy, a very attractive meal when completed.

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Gennivieve65

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Reviewed: Nov. 5, 2003

This was so good! I used whatever veggies I had on hand (carrots, green bell pepper, onion, broccoli) and they came out delicious. The veggies were crisp, flavorful, and browned. The cooking time was right on target. I've been instructed by my hubby to burn broccoli more often since it tastes great! The chicken was very tender. This will be my marinade/coating of choice for roasted veggies from now on. Maybe fresh rosemary next time since the dry kind didn't soften much. I want some more veggies!

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PUCKRBUTT

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2003

Very good and easy. I served it with roasted red potatoes which I first micro'd and then baked in the same oven with olive oil, dried rosemary and coarse salt. I will definitely try it on the grill this summer (if we ever get a summer here in the NE!).

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SILLYSULLY

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Reviewed: Oct. 1, 2002

I used a whole roasting chicken for this recipe. I would recommend baking the whole chicken at 375 for about 20 minutes per pound and covering with foil for the first 30 minutes. The marinade is great.

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schmerna

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2002

Delicious. Use whichever vegetables you prefer and change them regularly for variety. Left overs heat up great.

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JJANES

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Reviewed: Nov. 4, 2001

Absolutely delicious. I used cut up boneledssd chicken breasts and added sliced mushrooms for the last 5 minutes.

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NYPat

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Reviewed: Jun. 29, 2000

I altered the resipe instructions slightly to accomodate grilling and added sliced portabella mushrooms. It turned out great! Adding a hint of fresh basil and dill in place of the rosemary will be tried next.

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FUND5

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Roasted Rosemary Chicken And Vegetables

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