Rosemary Chicken with Balsamic Vegetables Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 head cauliflower, cut into 1-in florets
2 carrots, peeled and sliced thin
1 red bell pepper, seeded and choped
1 red onion, sliced into 1/4-inch rings
3 garlic cloves, minced
2 tablespoons balsimic vinegar
2 tablespoons olive oil
4 bone-in skin-on chicken breasts (about 3 lbs.), halved crosswise
1-1/2 tsp. minced fresh rosemary
|
|
Directions: |
Directions:Adjust oven rack to upper middle position and heat oven to 475º. Toss cauliflower, carrots, bell pepper, onion, garlic, vinegar and 1 tablespoon oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high power until vegetables are slightly softened, 2 to 5 minutes.
Meanwhile, pat chicken dry with paper towels, season with salt and pepper and sprinkle with rosemary. Heat remaining oil in large oven-safe skillet over medium-high heat until just smoking. Cook chicken until well browned, about 5 minutes per side.
Remove chicken from pan and add vegetable mixture to skillet. Arrange chicken, skin-side up, over vegetables and transfer to oven. Roast until chicken is cooked through and vegetables are tender, about 15 minutes. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is delicious! You can substitute whatever vegetables you like to roast. I used zucchini, red pepper and carrots. Also, I substituted chicken thighs and removed the skin. So this recipe is very flexible and, did I mention, delicious!
|
|
This recipe for Rosemary Chicken with Balsamic Vegetables is from