Balsamic Roasted Chicken With Peppers And Onions
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Balsamic Roasted Chicken With Peppers And Onions
  Chicken    Peppers  
Last updated 6/12/2012 1:06:35 AM. Recipe ID 32130. Report a problem with this recipe.
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      Title: Balsamic roasted chicken with peppers and onions
 Categories: None
      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
           -long-grain rice
  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
  the skin.
  Prep time: 25 minutes Roasting time: 60 to 65 minutes Degree of
  difficulty: easy
  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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Recipe ID 32130 (Apr 03, 2005)

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