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Baked Chicken With Vegetables And Balsamic Vinegar

Heart.Foods's picture
Baked chicken with vegetables is a complete meal recipe that can be served for dinner or lunch. Prepared with a marinade of vinegar and oil flavored with garlic and rosemary, the chicken is roasted on a bed of vegetables and can be sprinkled with parsley before serving.
  Balsamic vinegar 125 Milliliter
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chopped rosemary/0.5 tsp/2 milliliter dried 25 milliliter rosemary 2 Tablespoon, dried
  Skinless chicken breast 6 (Bone In 6)
  Potatoes 2 Pound, cut in 1 0.5 inch/4 cm chunks 1 kg
  Onions 3 , cut in quarters
  Fennel/2 stalks celery, trimmed and cut in chunks or wedges 1 Large
  Garlic 12 Clove (60 gm) (Peeled)
  Chopped parsley 2 Tablespoon

In small bowl, combine vinegar, oil, minced garlic, salt, pepper and rosemary.
Rub about 1/4 cup/50 mL marinade into chicken breasts on all sides.
In large bowl, toss remaining marinade with potatoes, onions, fennel and whole garlic cloves.
Spread vegetables in large non-stick roasting pan or baking sheet lined with parchment paper or foil.
Roast in preheated 400°F/200°C oven for 30 minutes, or until vegetables are beginning to brown.
Stir once during cooking.
Reduce heat to 350°F/180°C.
Place chicken on top of vegetables and continue baking until chicken is cooked through and vegetables are tender — about 30 to 40 minutes longer.
Sprinkle with parsley before serving.

Recipe Summary

Main Dish

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Baked Chicken With Vegetables And Balsamic Vinegar Recipe