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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
