Rosemary Chicken with Balsamic Vegetables
By America's Test KitchenPublished on November 13, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
½ head cauliflower, cut into 1-imch florets2 carrots, peeled and sliced thin1 red bell pepper, seeded and chopped1 red onion, sliced into ¼-inch rings3 garlic cloves, minced2 tablespoons balsamic vinegar 2 tablespoons olive oil 4 bone-in, skin-on chicken breasts (about 3 pounds), halved crosswiseSalt and pepper 1 ½ teaspoons minced fresh rosemary
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss cauliflower, carrots, bell pepper, onion, garlic, vinegar, and 1 tablespoon oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high power until vegetables are slightly softened, 2 to 5 minutes.
- Meanwhile, pat chicken dry with paper towels, season with salt and pepper, and sprinkle with rosemary. Heat remaining oil in large oven-safe skillet over medium-high heat until just smoking. Cook chicken until well browned, about 5 minutes per side.
- Remove chicken from pan and add vegetable mixture to skillet. Arrange chicken, skin-side up, over vegetables and transfer to oven. Roast until chicken is cooked through and vegetables are tender, about 15 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
½ head cauliflower, cut into 1-imch florets
2 carrots, peeled and sliced thin
1 red bell pepper, seeded and chopped
1 red onion, sliced into ¼-inch rings
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 ½ teaspoons minced fresh rosemary
Ingredients
½ head cauliflower, cut into 1-imch florets
2 carrots, peeled and sliced thin
1 red bell pepper, seeded and chopped
1 red onion, sliced into ¼-inch rings
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 ½ teaspoons minced fresh rosemary
Ingredients
½ head cauliflower, cut into 1-imch florets
2 carrots, peeled and sliced thin
1 red bell pepper, seeded and chopped
1 red onion, sliced into ¼-inch rings
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 ½ teaspoons minced fresh rosemary
Why This Recipe Works
We welcome any easy chicken recipe that can get dinner on the table in less than 30 minutes, but we really appreciate ones that marry a main course and vegetables in one dish. In our Rosemary Chicken with Balsamic Vegetables recipe, it took only a small amount of rosemary to flavor the whole dish perfectly. We used an ovenproof skillet, but we could also have transferred the microwaved vegetables to an 8-inch baking dish, topped them with the browned chicken, and baked the rosemary chicken as directed.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss cauliflower, carrots, bell pepper, onion, garlic, vinegar, and 1 tablespoon oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high power until vegetables are slightly softened, 2 to 5 minutes.
- Meanwhile, pat chicken dry with paper towels, season with salt and pepper, and sprinkle with rosemary. Heat remaining oil in large oven-safe skillet over medium-high heat until just smoking. Cook chicken until well browned, about 5 minutes per side.
- Remove chicken from pan and add vegetable mixture to skillet. Arrange chicken, skin-side up, over vegetables and transfer to oven. Roast until chicken is cooked through and vegetables are tender, about 15 minutes. Serve.
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