ROASTED ROSEMARY CHICKEN AND VEGETABLES
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g
ROASTED VEGETABLE SOUP
This veggie- and bean-packed soup will appease the heartiest of appetites.-Bean Education and Awareness Network, Scottsbluff, Nebraska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.
Nutrition Facts :
ROSEMARY CHICKEN AND ROASTED VEGETABLES
This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.
Provided by MichelleA
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
- Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
- Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
- Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g
ROASTED VEGETABLE-ROSEMARY CHICKEN SOUP
Make and share this Roasted Vegetable-Rosemary Chicken Soup recipe from Food.com.
Provided by Chef by Chance
Categories Vegetable
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
- Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
- Bake for 50 minutes, stirring occasionally until browned.
- Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
- Bring to a boil. Reduce heat, then simmer for 30 minutes. Add the vegetables and simmer for another 30 minutes.
- Bring back to a boil and mix in the pasta.
- Simmer 10 minutes until the pasta is cooked.
Nutrition Facts : Calories 243.6, Fat 6.6, SaturatedFat 1.2, Cholesterol 36.3, Sodium 224.4, Carbohydrate 27.6, Fiber 3.7, Sugar 3.1, Protein 20.8
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