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My review
Roasted Rosemary Chicken And Vegetables
Sandy
"Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade."
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Ingredients
servings 381Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
- 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.
- 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.
- 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.
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Footnotes
- Note
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 94130 Ratings
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Most helpful positive review
11/6/2004
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....
Most helpful critical review
1/10/2011
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 en...
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11/6/2004
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....
1/3/2005
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 broc...
10/1/2002
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 ...
1/25/2005
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...
9/20/2004
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 chicke...
12/4/2008
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 infus...
11/5/2003
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 t...
11/4/2001
Absolutely delicious. I used cut up boneledssd chicken breasts and added sliced mushrooms for the last 5 minutes.
9/8/2002
Delicious. Use whichever vegetables you prefer and change them regularly for variety. Left overs heat up great.