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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Reviewer:

WLDGRDNR

Cooking Level: Expert

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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Reviewer:

APONZI

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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Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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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Reviewer:

K.Glavin

Living In: Trumbull, Connecticut, USA

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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Reviewer:

BBBABY1976

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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Reviewer:

auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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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Reviewer:

lovemydog

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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Reviewer:

DRAUPADI

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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