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Recipes
Roasted Rosemary Chicken and Vegetables
 
Roasted Rosemary Chicken and Vegetables
portion Servings : 4
portion Preparation : 10"
portion Cooking : 55"
portion Difficulty : Easy
 
portion Recipe sent by :
Kikiri Quirch

 

Ingredients:

1/3 cup olive oil
1/3 balsamic vinegar
1 Tsp dried rosemary
1/2 Tsp crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken leg quarters
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
2 zuchinnis, sliced

Preparation :

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 it for 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 are brown.


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