Chicken with Rosemary Roasted Vegetables

The kids love the chicken and Gary and I love the veggies too.

2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
1/2 tsp pepper
1/2 tsp dried crumbled rosemary
8 pieces chicken (I use 4 chicken breasts halved)
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper cut in 4

Heat oven to 400F. In a bowl, combine olive oil, vinegar, salt, pepper & rosemary. Add chicken and veggies. Toss until well coated. Arrange chicken on a jellyroll pan and place veggies in a single layer around the chicken. Roast for 40 minutes, until chicken is cooked through. Halfway through cooking time, flip the veggies over.

*I added carrots and onions to the veggies once and it was really good too. Today I cooked it in a dutch oven in the oven at 275 while we were at church. Everything turned out good except the peppers and onion were mushy. I think it would work do better in a dutch oven or crock pot if the veggies were added the last hour of cooking. I'll let you know how it turns out when I try it.