Roasted Rosemary Chicken And Vegetables Recipe

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Most Helpful Positive Review

Nov 06, 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.

—jingo55jo

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Most Helpful Critical Review

Jan 13, 2011

I hate to give a recipe such a low rating but it just wasn't good. I have to say everything smelled WONDERFUL as it was cooking and it was edible hence the 2 stars, but it was just edible not enjoyable and definitely not something I'd make ever again. Balsamic was way too overpowering, way too much oil, the roasted peppers and onions helped the flavor of the dish a little, but not much. So disappointing.

—LOVECED

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119 Ratings

Jan 03, 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!

—Cynthia Clark

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Jul 23, 2003

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.

—schmerna

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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!

—THERESA_M

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Dec 04, 2008

This was a good marinade. It is only getting four stars because I think the chicken needs to marinate for a longer time. I marinated the chicken for 30 minutes and the flavor still was not infused into the chicken the way my husband and I enjoy our meat.

—mandalin84

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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.

—DMAYER

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Nov 05, 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!

—PUCKRBUTT

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Nutrition

Calories
381 kcal
19%

Carbohydrates
21 g
7%

Cholesterol
67 mg
22%

Fat
21.6 g
33%

Fiber
7.7 g
31%

Protein
27.3 g
55%

Sodium
102 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Rosemary Chicken And Vegetables

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 381
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
** Saturated Fat 3.4g 17 %
Cholesterol 67mg 22 %
Sodium 102mg 4 %
Potassium 836mg 23 %
Total Carbohydrates 21g 7 %
Dietary Fiber 7.7g 31 %
Protein 27.3g 55 %
** Sugars 11g
Vitamin A 177 %
Vitamin C 117 %
Calcium 8 %
Iron 21 %
** Thiamin 22 %
** Niacin 137 %
** Vitamin B6 53 %
** Magnesium 21 %
** Folate 36 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.