Roasted Rosemary Chicken And Vegetables
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Balsamic Vinegar1 tbsp
Dried Rosemary1 clove
Garlic (minced)1 small
Red Onion (quartered)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a cookie sheet with aluminum foil, and coat with cooking spray
3
In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic
4
Place chicken in the bowl, and marinate 5 minutes
5
Transfer to a baking dish, reserving marinade in the bowl
6
Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat
7
Arrange in a single layer on the prepared cookie sheet
8
Place the chicken and vegetables in the preheated oven
9
Bake chicken for 20 minutes, or until juices run clear
10
Bake the vegetables for 35 minutes, or until the edges of the vegetables brown