Roasted Rosemary Chicken And Vegetables

Roasted Rosemary Chicken And Vegetables

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"Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade."

Ingredients {{adjustedServings}} servings 381 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Tips & Tricks
Juicy Roasted Chicken

Try this easy and delicious way to make a juicy roast chicken.

Rosemary Roasted Turkey

A moist, flavorful roast turkey rubbed with olive oil, garlic, and fresh herbs.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 93

  1. 127 Ratings


this is so good! i toss the vegetables in the marinade first, then put them in the oven. that way i can marinate the chicken for twenty minutes before putting it in the oven with the vegetables. another twenty minutes later everything is perfectly done.

Cynthia Clark

What a wonderful dish! I’m glad I took other readers advice and made two batches of the marinade (one for the chicken and one for the veggies). My husband doesn’t like eggplant, so I used broccoli in its place. I baked the veggies for 15 minutes while I marinated the chicken, then added the chicken and cooked it all together for another 20 minutes. Perfection! Yummy and moist chicken. I accidentally used only 1 tsp of dried rosemary (versus the 1 TBS it asks for) and I thought it was plenty. The only addition I made to the marinade was by adding a little bit of salt. Thanks for a great recipe!


I used a whole roasting chicken for this recipe. I would recommend baking the whole chicken at 375 for about 20 minutes per pound and covering with foil for the first 30 minutes. The marinade is great.