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Balsamic Roasted Chicken with Peppers and Onions

Balsamic Roasted Chicken with Peppers and Onions is a none recipe made with Whole Chickens Quartered, Salt Divided, Freshly Ground Pepper Divided, Onions Quartered, and Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 1 tsp
• 1/4 tsp
• 3 lb
• 5
• 1 tbsp
• 2/3 cup
• 2/3 cup
• 1 tbsp
• 1 1/2 tsp
• 1/2 tsp
• Fresh Rosemary Sprigs

Method (preview)

1. 1

   1. Arrange racks in upper and lower thirds of oven. Heat oven to 475°F.

2. 2

   3. Roast chicken on upper rack. After 10 minutes, place peppers and onions on lower rack. Roast both for 30 minutes.

3. 3

   4. Remove chicken from oven; transfer to plate. Stir peppers and onions; roast 10 to 20 minutes more until browned and caramelized.

4. 4

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

5. 5

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

6. 6

   Return chicken to pan.

7. 7

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

8. 8

   Transfer vegetables to serving platter; cover and keep warm. (Vegetables roast a total of 40 to 50 minutes.) When chicken is cooked through, arrange on platter. (Chicken cooks a total of 60 to 65 minutes.) Spoon 1/4 cup sauce if desired over top.

9. 9

   To serve, pass remaining sauce.

10. 10

    Garnish with rosemary and serve with rice, if desired.