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  • Balsamic Roasted Chicken With Peppers And Onions

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    Balsamic Roasted Chicken With Peppers And Onions
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 whl chickens, (3 1/2 to 3 3/4 lbs. each), quartered
    • 1 tsp Salt, divided
    • 1/4 tsp Freshly grnd pepper, divided
    • 3 lb Green, red and yellow peppers, cut into 1-inch strips
    • 5 med Onions, (1 1/2 lbs.), quartered
    • 1 Tbsp. Extra virgin olive oil
    • 2/3 c. Chicken broth
    • 2/3 c. Balsamic vinegar
    • 1 Tbsp. Chopped garlic
    • 1 1/2 tsp Oregano
    • 1/2 tsp Rosemary, crushed Fresh rosemary sprigs, for garnish Cooked jasmine, basmati or possibly long-grain rice

    Directions

    1. 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. To save fat grams, throw away the skin.
    2. Prep time: 25 min Roasting time: 60 to 65 min Degree of difficulty: easy
    3. 1. Arrange racks in upper and lower thirds of oven. Heat oven to 475 F.
    4. 2. Arrange chicken in 11x17-inch roasting pan; sprinkle with 1/2 tsp. salt and 1/8 tsp. pepper. Toss peppers and onions with oil in 15 1/2x10 1/2-inch jelly-roll pan; sprinkle with 1/4 tsp. salt and remaining pepper.
    5. 3. Roast chicken on upper rack. After 10 min, place peppers and onions on lower rack. Roast both for 30 min.
    6. 4. Remove chicken from oven; transfer to plate. Stir peppers and onions; roast 10 to 20 min more till browned and caramelized.
    7. 5. Meanwhile, transfer pan drippings from roasting pan into a large glass measure; skim off fat. Stir in chicken broth, vinegar, garlic, oregano, rosemary and remaining 1/4 tsp. salt. Return chicken to pan. Spoon pan-drippings mix over chicken; return to oven and roast 20 to 25 min more, basting once after 10 min.
    8. 6. Transfer vegetables to serving platter; cover and keep hot. (Vegetables roast a total of 40 to 50 min.) When chicken is cooked through, arrange on platter. (Chicken cooks a total of 60 to 65 min.) Spoon 1/4 c. sauce if you like over top. To serve, pass remaining sauce. Garnish with rosemary and serve with rice, if you like.
    9. Makes 6 to 8 servings.
    10. 55 g to 90 g

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