Roasted Rosemary Chicken And Vegetables Recipe

Name: Roasted Rosemary Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1/3 cup balsamic vinegar; 1 tablespoon dried rosemary; 1/2 teaspoon crushed red pepper flakes; 1 clove garlic, minced; 4 skinless, boneless chicken breasts; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 small red onion, quartered; 3 carrots, cut into 1 inch pieces; 1 eggplant, cut into 1/2 inch cubes

Servings: persons

1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

1
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
2
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.
3
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.
4
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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup olive oil, 1/3 cup balsamic vinegar, 1 tablespoon dried rosemary, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Roasted Rosemary Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Rosemary Chicken And Vegetables

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