Balsamic Roasted Chicken With Peppers And Onions

Recipe Ingredients

2		Chickens - (3 1/2 to 3 3/4 lbs. Each), quartered
1 teaspoon	5ml	Salt - divided
1/4 teaspoon	1.3ml	Freshly ground pepper - divided
3 lbs	1362g / 48oz	Green - red and yellow peppers, cut into 1" strips
5		Onions - (1 1/2 lbs.), (medium) quartered
1 tablespoon	15ml	Olive oil
2/3 cup	157ml	Chicken broth
2/3 cup	157ml	Balsamic vinegar
1 tablespoon	15ml	Garlic - minced
1 1/2 teaspoons	7.5ml	Oregano
1/2 teaspoon	2.5ml	Rosemary - crushed
		Fresh rosemary sprigs - for garnish
		Cooked jasmine - basmati or long-grain rice

Recipe Instructions

Arrange racks in upper and lower thirds of oven. Heat oven to 475F. Arrange chicken in 11x17-inch roasting pan; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Toss peppers and onions with oil in 15 1/2x10 1/2-inch jelly-roll pan; sprinkle with 1/4 teaspoon salt and remaining pepper.

Roast chicken on upper rack. After 10 minutes, place peppers and onions on lower rack. Roast both for 30 minutes. Remove chicken from oven; transfer to plate. Stir peppers and onions; roast 10 to 20 minutes more until browned and caramelized.

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

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. To serve, pass remaining sauce. Garnish with rosemary and serve with rice, if desired.

Source:
Molto Mario

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