Rosemary Chicken and Vegetables

    55 minutes

    Chicken and vegetables roasted with a rosemary and balsamic vinegar marinade.

    129 people made this

    Serves: 4 

    • 1/3 cup (80ml) olive oil
    • 1/3 cup (80ml) balsamic vinegar
    • 1 tablespoon dried rosemary
    • 1/2 teaspoon chilli flakes
    • 1 clove garlic, crushed
    • 4 skinless, boneless chicken breasts
    • 1 green capsicum, sliced
    • 1 red capsicum, sliced
    • 1 small red onion, quartered
    • 3 carrots, cut into 2cm pieces
    • 1 eggplant, cut into 2cm cubes

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Line a baking tray with aluminium foil and coat with cooking spray.
    2. In a large bowl combine olive oil, balsamic vinegar, rosemary, chilli 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 capsicum, red capsicum, red onion, carrots and eggplant in the marinade and toss to coat. Arrange in a single layer on the prepared baking tray.
    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.

    Nutrition Data

    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.

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    Reviews in English (94)


    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.  -  06 Nov 2004  (Review from Allrecipes USA and Canada)


    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!  -  03 Jan 2005  (Review from Allrecipes USA and Canada)


    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.  -  01 Oct 2002  (Review from Allrecipes USA and Canada)