Roasted chicken and veggies with a marinade of balsamic vinegar and rosemary.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon dried rosemary
- ½ 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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). 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.
- 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.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 8 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 102 mg |
| Sugars | 11 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Used onion, carrots, and asparagus for vegetables because that’s what we had on hand. They worked great
I used chicken thighs which I marinated overnight. It was delicious. Next time I’ll add a little salt to bring out the flavors a bit more in the chicken. Veggies marinated in a separate batch for 10:minutes was perfect.
Although the balsamic was a bit strong for my family, with a few minor changes to the recipe, I can see this being another dish to add to my collection.
I made this and loved the marinade! I made this into a nice salad dressing also. It adds flavor to my salads now also! I roast the veggies by themselves now and eat them. Thank you this is a wonderful, simple meal! Loved it! This get’s 20 stars in my opinion! I love homemade marinades. I added mushrooms to this. In fact I am thinking of adding this to a portabello mushroom sandwich I make with swiss cheese, sauteed onions and tomatoes. Just to drizzle it on top of the swiss cheese. I put the mushroom onto a pita bread! Delicious! Thanks for the ideas!
Awesome !! Just awesome.
Had this for the first time yesterday. It was great !
Great recipe! My husband loved it. I did lots more vegetables such as broccolli string beans n sweet poratoes all in one baking pan! It was great!!
This was a great recipe!! I didn’t have eggplant so I used broccoli and added halved grape tomatoes…delish! I took other raters recommendations and doubled the marinade…1/2 for the chicken and the other 1/2 for the veggies. I marinaded them separately over night and baked it all up the next night. Tasted great!
This going to be in my “rotation” I used boneless, skinless chicken thighs. Very very good. I must say any veggies you choose would be good roasted with this marinade. I am squeemish about veggies in the chicken marinade but I felt like since I roasted them for nearly 45 minutes after marinating them, the bacteria was cooked out!
Sorry. I made this for dinner for the family. The kids ate the chicken, but not much else, and my husband and I just didn’t care for it.
delicious! the veggies were packed with flavor.
The chicken was delicious! I made this last night for my fiancee and we were astounded at just how juicy and succulent the chicken breast was! We will definitely be using this recipe again!
I’ve made this so many times – definitely a favorite!! I do have to be careful not to leave the vegetables in the marinade for too long, as they turn out a bit too vinegary. I only made that mistake once!! 🙂 Thanks for a tasty recipe!!
I thought this was a very good and easy to make recipe. I would add salt next time to the dressing and leave out a bit of the oil as I found it very wet.
I really enjoyed this meal, even more than I thought I would! I wasn’t thrilled about the idea of soaking my raw chicken in marinade, then pouring the marinade on my veggies, so I decided to make two marinades in separate bowls since most reviews claimed that the recipe did not provide enough anyway. I also cooked my chicken and veggies in separate dishes, so if the chicken finished before the veggies I could take it out of the oven. I would recommend this! The flavors meld together very nicely. If you like balsamic vinegar, you will enjoy this meal. I was pleasantly surprised by the eggplant, which soaked up the flavors of the marinade. Usually when I think eggplant, a mushy texture comes to mind, but the technique of roasting made it more firm and sweet. The only thing is, chopping all those vegetables took me forever! I would allow probably an extra half hour to 45 minutes ahead of the cooking time to chop all the veggies, prepare the marinade and let everything soak. Overall, this meal is healthy, affordable, has low sodium, and doesn’t require tons of ingredients nor exotic spices. I will definitely be making this again!
Very delicious and so easy to make! I found that there wasn’t enough marinade as well for both the chicken and vegetables, so I added some chicken stock, which made everything so juicy straight out of the oven. I also replaced the eggplant with a cubed Idaho potato as it was what I had on hand, and it came out tasting fantastic!
excellent base. the dried rosemary doesn’t work all that well, i will use different herbs next time I make this.
I also tossed the veggies first, and then marinated the chicken while they cooked. My chicken breasts took a bit longer to cook, leaving the veggies slightly overcooked. Next time, I’ll use tenderloins. The marinade is incredible though and even with doubling the recipe, there were leftovers for ONE day. YUM!
It’s an easy-to-prepare dinner and if you like Balsamic vinegar, you will like this dish. I took the advice of some reviewers and baked the veggies first, then toss in the chicken afterwards. Bakes nicely!
Solid recipe. Served over quinoa cooked in veggie broth and it was delicious. The chicken isn’t necessary and would make a great vegetarian dish. I bet that the veggies would go great in a pita pocket or sandwich roll too. Next time, I’d like to try it with some feta cheese!
this recipe was delicious! I didn’t have eggplant on hand, so I threw in some zucchini and winter squash. Also, I mixed my marinade in a glass casserole dish, tossed the veggies, then baked on a seperate sheet. then, i just put the chicken in the casserole dish, turned to coat, covered and baked. Leaving the marinade in the bottom of the casserole dish while baking really added flavor!