ROASTED CHICKEN & VEGGIES WITH BALSAMIC VINAIGRETTE 

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There is nothing easier than preparing oven baked dishes in the summer especially when it’s chicken as you toss everything together & the oven does all the work.

Using balsamic vinaigrette gives this recipe a very refreshing taste especially when combined with the sweetness of the roasted cherry tomatoes & onion. The sauce tastes divine when tossed with white pasta or scooped over rice.

This is a very easy recipe that comes together in no time with minimum effort from your side. Perfect for your busy summer days!

ROASTED CHICKEN & VEGGIES WITH BALSAMIC VINAIGRETTE

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 1 (1200 gm) chicken cut into pieces 
  • 1 heaped cup cherry tomatoes whole
  • 1 large onion cut into wedges
  • 1 yellow pepper cut into chunks
  • 1 ½ tbsp oregano/thyme
  • 1 tsp lemon zest 
  • 1/3 cup balsamic vinegar
  • 1 1/2 tbsp mustard
  • 2 garlic cloves minced
  • 3 tbsp olive oil
  • 1/4 cup water
  • salt & pepper

Directions

  • Preheat oven at 180 C.
  • In a bowl, whisk the balsamic vinegar, garlic, mustard & 2 tbsp olive oil together until well combined. Set aside.
  • Marinade the chicken pieces with the remaining olive oil, lemon zest, oregano/thyme, salt & pepper. 
  • Arrange the veggies in a roasting pan. Sprinkle with salt & pepper then drizzle with the balsamic vinaigrette. 
  • Arrange the chicken pieces in between the veggies, add the water & bake uncovered for about 45-60 minutes or until the chicken is browned & cooked through. 
  • Serve immediately scooping the veggies/sauce over rice or tossing with white pasta. 

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