I'm always looking for new ways to make chicken and/or vegetables. Chicken is incredibly versatile, and I find myself eating chicken and vegetables a lot, no matter what season it is. Veggies are good for you and chicken has a lot of protein (and I usually have it skinless).
I also like rosemary more than a human being should like rosemary, so this recipe for Roasted Rosemary Chicken and Vegetables is one I'm going to try this week. I don't think I've ever marinated chicken or meat in a rosemary marinade. Full recipe after the jump.
Roasted Rosemary Chicken and Vegetables
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon dried rosemary
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes
Preheat oven to 400 degrees F. Line a cookie sheet with aluminum foil, and coat with cooking spray.
In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
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.
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