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Rosemary-Roasted Chicken & Vegetables

posted by regnisaw@yahoo.com 1 year ago



Ingredients


2 Tbs olive oil


2 Tbs balsamic vinegar


Coarse salt & fresh ground pepper, as desired


1 tsp rosemary


12 skinless chicken thighs


3 cups broccoli florets


3 cups cauliflower florets


2 small red bell peppers


Directions


Preheat oven to 400° F. Cut bell peppers into 6 pieces each (12 total). In a large bowl, combine olive oil, vinegar, salt, pepper, and rosemary. Add chicken pieces and vegetables; toss until well coated. Marinate at least 30 minutes. Arrange chicken pieces on a rimmed baking sheet. Place vegetables in a single layer around the chicken. Roast for 20 minutes, flip vegetables over and continue roasting another 20 minutes or until chicken is cooked through. Serve with pan juices.




tags:  rosemary-roasted chicken & vegetables, chicken, poultry, vegetables, dairy free
 
 
 
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