Balsamic Chicken Garden Medley

Lisa Crum Recipe

By Lisa Crum lisacrum

Balsamic Chicken Garden Medley
My husband and I created this a few years ago after developing a love affair with balsamic vinegar and olive oil. After tinkering around with several variations, this is the finished product. Just about everyone who's ever tried it says it's one of the tastiest chicken dishes they've ever eaten. We've gotten several requests to do it for a crowd over the past few years (it's more fun to make a big batch and invite your friends...that's why the recipe feeds so many. We've never been able to make a small batch yet, and it never goes to waste because our guests make off with the leftovers! It makes a beautiful presentation, and we've been proud to serve it to company or at special occasions. It takes a little bit of work, but it’s honestly worth every ounce of effort. P.S. Don't freak out if your smoke alarm goes off during the roasting process!!!

It's such a huge recipe that most of you will have to cut in half. And the roasted chicken and veggies are good enough to be a meal in themselves, without the pasta and sauce. A final note...if you really don't want to go the extra mile on the marinara sauce, a very good-quality jar sauce will do just fine. I've just always made my own. :)

Enjoy!


Recipe Rating:
 12 Ratings
Serves:
Generously serves 8-10 people (or more!)
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This yummy recipe is fairly labor-intensive, but nearly all the prep work can be done in advance. What a great way to serve guests an impressive meal and still have time to visit with them!

Ingredients

MARINADE
1 c
olive oil
1/3 to 1/2 c
balsamic vinegar
1 tsp
salt
1 tsp
black pepper, freshly ground
2
capfuls montreal chicken seasoning (abt 2 tb)
1
heaping capful sylvia's secret seasoning (or just regular italian seasoning if not available) (abt 2 tb)
3-4
garlic cloves, minced
1 Tbsp
dried parsley
1/2 tsp
each red pepper flakes and thyme
1 tsp
crushed rosemary or 1 sprig fresh
MEAT
6-8 lb
boneless chicken breasts or thighs, or a combination of both
VEGGIES
2 medium
zucchini, sliced
1 medium
yellow squash, sliced
5 large
onions, sliced into rings
1
each green, yellow, red, orange bell pepper, sliced into strips
2 lb
sliced mushrooms, button or any variety
MARINARA SAUCE
2 can(s)
28-oz. each, crushed tomatoes
3 Tbsp
olive oil
1 pt
water
1/4 c
red wine
1 Tbsp
leaf oregano, dried
1 Tbsp
powdered oregano
1 tsp
basil, dried
1/2 tsp
thyme, dried
2 Tbsp
dried parsley
2 clove
garlic, minced
1 can(s)
12-oz. tomato paste
1/2 tsp
red pepper flakes
2-3
bay leaves
salt and pepper to taste
PASTA
2 lb
thin spaghetti or vermicelli
2-3 Tbsp
olive oil
1 clove
garlic, minced
FINISHING TOUCH!
6-8 oz
parmigiano reggiano, grated
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Directions Step-By-Step

1
Marinate chicken and vegetables separately:
Place chicken pieces and vegetables in separate ziploc bags (as many as it takes) and divide the marinade mixture evenly enough to ensure all will coat well. Marinate overnight or at the very least, several hours.
2
Combine marinara sauce ingredients and slow simmer while chicken and veggies are roasting. Add extra water if sauce becomes too thick. If you're a purist who likes a simmer longer than an hour, start earlier! :)
3
At 450 degrees, roast chicken and vegetables separately (if you're blessed with 2 ovens, great! I’m not!). I use a baking pan for the chicken and jelly roll pans for the vegetables. The secret to this being so good is to leave in the oven long enough for the chicken and vegetables to get blackened edges. While chicken and veggies are roasting, cook and drain pasta, then toss with olive oil in a skillet with the minced garlic. Saute' for just a couple of minutes. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in
about 30-40 minutes; the veggies about 50-60 minutes.
4
Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
5
To Serve:
After roasting the chicken pieces, slice or tear into strips (I toss them with pan juices to keep moist). Layer as follows on platter or warmed individual plates: Freshly cooked pasta, lightly tossed with garlic and olive oil; marinara sauce; roasted vegetables; and chicken slices. Top with plenty of freshly grated parmesan, a quick twist of the pepper mill, and serve.

This is so filling that your guests will barely be able to touch the salad and rolls. And dessert? Forget it!

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Healthy