Rosemary Chicken with Balsamic Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Microwaving the vegetables gives them a head start so they emerge from the oven after just 15 minutes. If you don?t have a heatproof skillet, transfer the microwaved vegetables to an 8-inch baking dish, top with the browned chicken, and bake as directed. This recipe is a perfect one-dish meal. Adapted from America's Test Kitchen and . eggplant, or cauliflower, carrots, red bell pepper, red onion, garlic, balsamic vinegar, olive oil, bone-in chicken breasts halves, salt, pepper, dried rosemary, fresh rosemary cvt Ingredients:
548 g eggplant, unpeeled, cut into 1/2-inch cubes, yield form 1 1/4 pound (or 1/2 head cauliflower, cut into 1-inch florets) |
2 carrots, peeled and sliced thin |
1 red bell pepper, seeded and chopped |
1 red onion, sliced into 1/4-inch rings |
3 cloves garlic, minced |
2 tablespoons balsamic vinegar |
2 tablespoons olive oil |
1 1/2 pounds cooked chicken, net from 3 lbs (8 fresh bone-in) chicken breasts halves |
5/8 tsp salt |
1 pepper to taste |
1 tablespoon dried rosemary (or 1 1/2 tsp fresh minced rosemary) |
Directions:
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss vegetables, 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.
2. Meanwhile, pat chicken dry with paper towels, season with salt and pepper, and sprinkle with rosemary. Heat remaining oil in large heatproof skillet over medium-high heat until just smoking. Cook chicken until well browned, about 5 minutes per side.
3. 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.
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