Chicken with Rosemary Roasted Vegetables

Source

Ingredients

Display units in Metric

2	tablespoons	olive oil
2	tablespoons	balsamic vinegar
1	teaspoon	salt
¹⁄₂	teaspoon	pepper
¹⁄₂	teaspoon	dried rosemary
12		skinless chicken thighs
3	cups	cauliflower florets
3	cups	broccoli florets
2		red bell peppers

NOTE: for the veggies, I often leave out the bell pepper and simply use two bags of frozen broccoli and cauliflower florets. I add them frozen to the pan. Super easy. I also cut the boneless skinless chicken thighs into smaller, bite sized pieces. I serve this dish over rice or with roasted red potatoes (drizzled with olive oil and dashed with herbs de provence).

1. Heat overn to 400F. Cut red bell peppers into 6 pieces each.

2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.

3. Add chicken pieces and vegetables. Toss until well coated.

4. Arrange chicken pieces, in a pan with vegetables.

5. Roast for 20 minutes and flip veggies and chicken. Roast another 20 minutes or until chicken is cooked through.

NOTE: for the veggies, I often leave out the bell pepper and simply use two bags of frozen broccoli and cauliflower florets. I add them frozen to the pan. Super easy. I also cut the boneless skinless chicken thighs into smaller, bite sized pieces. I serve this dish over rice or with roasted red potatoes (drizzled with olive oil and dashed with herbs de provence).
1. Heat overn to 400F. Cut red bell peppers into 6 pieces each.
2. In a large bowl, combine olive oil, vinegar, salt, pepper and rosemary.
3. Add chicken pieces and vegetables. Toss until well coated.
4. Arrange chicken pieces, in a pan with vegetables.
5. Roast for 20 minutes and flip veggies and chicken. Roast another 20 minutes or until chicken is cooked through.

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