*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.
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.
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!
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.
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!
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.
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.
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!
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.
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