Balsamic Roasted Chicken with Peppers and Onions

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  • 2/3 cup(s) balsamic vinegar
  • 2/3 cup(s) chicken broth
  • 2 whole(s) chickens, quartered
  • 1/2 teaspoon(s) crushed rosemary
  • 1 tablespoon(s) minced garlic
  • 1 tablespoon(s) OLIVE OIL
  • 5 onions quartered
  • 1.5 teaspoon(s) oregano
  • 1/4 teaspoon(s) pepper, divided
  • 3 pound(s) red & yellow peppers, cut into 1" strips
  • 1 teaspoon(s) salt, divided


  1. Arrange racks in upper and lower third of oven. Heat oven to 475.

  2. Arrange chicken in 11x17 roasting pan, sprinkle with 1/2 teasp salt and 1/8 teasp pepper. Toss peppers and onions with oil in 15x10x1" JELLY ROLL PAN, SPRINKLE WITH 1/4 TEASP SALT AND REMAINING PEPPER.

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

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

  5. Meanwhile, transfer pan drippings from roasting pan iinto a large glass measure, skim off fat. Stir in chicken broth, vinegar, garlic, oregano rosemary and remaining 1/4 teasp salt. Return chicken to pan. Spoon pandrippings mixture over chidken, return to oven and roast 20-25 min more, basting once after 10 min.

  6. Transfer vegetables to serving platter, cover and keep warm. (Vegetables roast a total of 40-50 min). When chicken is cooked through, arrange on platter. (Chicken cooks a total of 60-65 min).
September 2010

This recipe is a personal recipe added by ArdraT and has not been tested or endorsed by MyRecipes.

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