Rosemary Chicken and Vegetables

    Rosemary Chicken and Vegetables


    128 people made this

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

    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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