Balsamic Roasted Chicken With Peppers And Onions Recipe

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   Do not let the amount of balsamic vinegar throw you: Its mild acidity, combined with the pan drippings from the roasted chicken, give this dish a wonderfully rich and mellow flavor.

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   To save fat grams, throw away the skin.

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   Prep time: 25 min Roasting time: 60 to 65 min Degree of difficulty: easy

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   1.

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   Arrange racks in upper and lower thirds of oven.

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   Heat oven to 475 F.

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   2.

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   Arrange chicken in 11x17-inch roasting pan; sprinkle with 1/2 tsp.

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   salt and 1/8 tsp.

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    pepper.

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    Toss peppers and onions with oil in 15 1/2x10 1/2-inch jelly-roll pan; sprinkle with 1/4 tsp.

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    salt and remaining pepper.

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    3.

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    Roast chicken on upper rack.

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    After 10 min, place peppers and onions on lower rack.

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    Roast both for 30 min.

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    4.

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    Remove chicken from oven; transfer to plate.

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    Stir peppers and onions; roast 10 to 20 min more till browned and caramelized.

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    5.

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    Meanwhile, transfer pan drippings from roasting pan into a large glass measure; skim off fat.

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    Stir in chicken broth, vinegar, garlic, oregano, rosemary and remaining 1/4 tsp.

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    salt.

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    Return chicken to pan.

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    Spoon pan-drippings mix over chicken; return to oven and roast 20 to 25 min more, basting once after 10 min.

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    6.

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    Transfer vegetables to serving platter; cover and keep hot.

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    (Vegetables roast a total of 40 to 50 min.)

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    When chicken is cooked through, arrange on platter.

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    (Chicken cooks a total of 60 to 65 min.)

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    Spoon 1/4 c. sauce if you like over top.

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    To serve, pass remaining sauce.

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    Garnish with rosemary and serve with rice, if you like.

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    55 g to 90 g

* Per serving · 4 servings · Values may vary.