Balsamic Roasted Chicken With Peppers And Onions
Last updated 6/12/2012 1:06:35 AM. Recipe ID 32130. Report a problem with this recipe.
Title: Balsamic roasted chicken with peppers and onions
Yield: 1 Servings
2 Whole chickens; (3 1/2 to 3
-3/4 lbs. each), quartered
1 ts Salt; divided
1/4 ts Freshly ground pepper;
3 lb Green; red and yellow
-peppers, cut into 1-inch
5 md Onions; (1 1/2 lbs.),
1 tb Olive oil
2/3 c Chicken broth
2/3 c Balsamic vinegar
1 tb Minced garlic
1 1/2 ts Oregano
1/2 ts Rosemary; crushed
Fresh rosemary sprigs; for
Cooked jasmine; basmati or
Don't 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, discard
Prep time: 25 minutes Roasting time: 60 to 65 minutes Degree of
1. Arrange racks in upper and lower thirds of oven. Heat oven to
2. 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.
3. Roast chicken on upper rack. After 10 minutes, place peppers and
onions on lower rack. Roast both for 30 minutes.
4. Remove chicken from oven; transfer to plate. Stir peppers and
onions; roast 10 to 20 minutes more until browned and caramelized.
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 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.
6. 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
Makes 6 to 8 servings.
PER SERVING Calories 645 Total Fat 35 g Saturated Fat 9.5 g
Cholesterol 185 mg Sodium 610 mg Carbohydrates 19 g Protein 61 g
DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F),
70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M)
Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250
g or more Protein
55 g to 90 g >From Cajun Joe
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