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Rosemary-Roasted Chicken and Vegetables Recipe

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This recipe for Rosemary-Roasted Chicken and Vegetables is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
1 tsp. Salt
1/2 tsp. ground Black Pepper
1/2 tsp. ground Rosemary
6 boneless, skinless Chicken Breasts
3 C. Cauliflower florets
3 C. Broccoli florets
2 small Red Bell Peppers
Directions:
Directions:
Preheat oven to 400º.
Cut red bell peppers into 6 pieces each (12 total)
In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary. Add chicken and vegetables. Toss until well coated.
Arrange chicken on a baking sheet. Place vegetables in a single layer, around the chicken.
Roast for 20 minutes, turn the vegetables over with a spatula, and continue roasting for another 20 minutes, or until chicken is cooked through and browned (until juices run clear when chicken is pierced with a fork).
Serve with pan juices.
Number Of Servings:
Number Of Servings:
6

 

 

 

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