Baked Chicken With Vegetables And Balsamic Vinegar Recipe
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.
Ingredients
| 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 |
Directions
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.
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.
Chef
