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Rosemary Chicken with Balsamic Vegetables Recipe

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This recipe for Rosemary Chicken with Balsamic Vegetables, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, January 30, 2008

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 475. 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!

 

 

 

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