Rosemary Chicken with Balsamic Vegetables Recipe

  • 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
  • 4 bone-in, skin-on chicken breasts (3 lbs halved crosswise
  • 1 1/2 teaspoons minced fresh rosemary
  • salt and pepper
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss cauliflower, carrots, bell pepper, onion, garlic, vinegar, and 1 T. oil in a large microwave safe bowl. Cover with plastic wrap and microwave on high power until vegetables are slightly softened, 2 to 5 minutes.

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 heat until just smoking. Cook chicken until well browned, about 5 minutes per side.

Remove chicken from pan and add vegetables 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. Serves 4.

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