Recipe: Balsamic Roasted Chicken with Peppers and Onions

Not exactly your recipe, but I think this will help.

BALSAMIC ROASTED CHICKEN WITH PEPPERS AND ONIONS

2 whole chickens*; (3 1/2 to 3 3/4 lbs. each)
1 tsp salt; divided
1/4 tsp freshly ground pepper; divided
3 lb green; red and yellow peppers, chopped or sliced
5 medium onions; (1 1/2 lbs.), quartered
1 tbsp olive oil
2/3 cup chicken broth
2/3 cup balsamic vinegar**
1 tbsp minced garlic
1 1/2 tsp oregano
1/2 tsp rosemary; crushed
fresh rosemary sprigs; for garnish
cooked jasmine; basmati or long-grain rice

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.

*To save fat grams, discard the skin.

**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.

Makes 6 to 8 servings