Balsamic-Roasted Chicken With Sauteed Vegetables Recipe

Name: Balsamic-Roasted Chicken With Sauteed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole broiler-fryer chicken, washed and dried (about 5 lb); ¼ cup balsamic vinegar; ¼ cup extra virgin olive oil; 1 tablespoon brown sugar; 1 teaspoon fresh ground black pepper; 1 teaspoon salt; 1 teaspoon dried sage; 2 tablespoons extra virgin olive oil; ½ cup chopped yellow onion; 1 red bell pepper, sliced crosswise into rings; ½ cup celery, sliced diagonally; 1 garlic clove, minced; 1 cup mushroom, sliced; 1 tablespoon balsamic vinegar; ½ teaspoon fresh ground pepper; ½ teaspoon salt

Servings: persons

1 whole broiler-fryer chicken, washed and dried (about 5 lb)
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon brown sugar
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon dried sage
2 tablespoons extra virgin olive oil
½ cup chopped yellow onion
1 red bell pepper, sliced crosswise into rings
½ cup celery, sliced diagonally
1 garlic clove, minced
1 cup mushroom, sliced
1 tablespoon balsamic vinegar
½ teaspoon fresh ground pepper
½ teaspoon salt

1
Mix vinegar, olive oil, sugar, pepper, salt and sage in a small bowl.
2
Place 2 TB mixture in the cavity of the chicken; rotate to coat thoroughly.
3
Hook the wingtips under the back of the chicken and place chicken breast- side-up in a shallow baking pan.
4
Spoon remaining vinegar mixture over chicken, rubbing inot top and sides.
5
Place in a 350 degree F oven and roast for about 1 hour, basting with pan juices after 30 minutes.
6
Chicken is done when internal temperature is 180 degrees F, or when legs and wings move easily.
7
Let rest for 10 minutes on a cutting board.
8
Reserve pan juices.
9
Place chicken on a platter with the sauteed vegetables surrounding.
10
Spoon some of the pan juices over all.
11
About 30 minutes before chicken is done roasting, heat the 2 TB oil in a large nonstick skillet over medium-high heat.
12
Add onion and saute for 1 minute.
13
Add bell pepper, celery and garlic and stir-fry for 2 minutes.
14
Add mushrooms and cook for 2 more minutes.
15
Stir in vinegar, salt and pepper and heat through for about 1 minute.
16
Remove from heat and follow directions above.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole broiler-fryer chicken, washed and dried (about 5 lb), ¼ cup balsamic vinegar, ¼ cup extra virgin olive oil, 1 tablespoon brown sugar, and more.

Yes, Balsamic-Roasted Chicken With Sauteed Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic-Roasted Chicken With Sauteed Vegetables

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