Roast Chicken with Trio of Balsamic-Glazed Peppers ‘n Onions
Everyday baked chicken is elevated from just “ok” to WOW when you bring out the earthy flavors that browning and caramelizing provide. Whether you want to add some “pop” to your weekday family meals or are looking for a new company dish to “impress,” you’ll turn to this fun-to-make chicken dish again and again.
Recipe adapted from: Roast Chicken with Balsamic Bell Peppers by Ivy Manning via My Recipes/Cooking Light Magazine-Jan/Feb 2010
Yield: 4 servings
Recipe adapted from: Roast Chicken with Balsamic Bell Peppers by Ivy Manning via My Recipes/Cooking Light Magazine-Jan/Feb 2010
Yield: 4 servings
Ingredients
- Olive oil spray
Spices
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary crushed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 4 chicken thighs
- 4 drumsticks
- 2 tablespoons + 2 teaspoons olive oil divided
- 1 large red bell pepper
- 1 large orange bell
- 1 yellow bell pepper can use all red if orange and yellow are not available
- 1 large sweet onion like Vidalia
- 2 cloves garlic
- 1 cup reduced-sodium chicken broth
- 2 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon pepper or to taste
Instructions
- Preheat oven to 425 degrees F. Lightly coat a 9 x 13-inch baking dish with olive oil spray. In a small bowl, combine spices.
- Brush chicken breasts on both sides with 1 tablespoon olive oil; sprinkle spices evenly over chicken.
- In a large sauté pan, heat 1 tablespoon olive oil over medium-high setting. Add chicken pieces, cooking for 3 minutes or until browned. Turn chicken over, cook 2 minutes.
- Arrange chicken in pan. Bake chicken, uncovered for about 20 minutes or until cooked through with no pink color remaining. Broil for 1 minute to crisp skin. (Watch carefully, being careful not to burn.) Remove chicken from oven; cover to keep warm.
- In same pan, heat 2 remaining teaspoons olive oil over medium-high setting. Sauté peppers, onions and garlic for 4 minutes or until softened.
- Stir in broth, scraping the bottom of the pan, incorporating loosened brown bits. Reduce heat to low, simmer for 5 minutes, stirring occasionally.
- Increase heat to medium-high; stir in balsamic vinegar, salt and pepper. Cook for about 3 minutes, stirring constantly, or until vinegar mixture has reduced by half, is slightly thickened and coats the peppers and onions.
- Arrange chicken on a serving platter; top with glazed peppers and onions.
Notes
Make Ahead and Storage Tips: this dish may be made up to 3 days ahead, cover and refrigerate. Reheat, covered, at 325 degrees F for about 10 minutes or until hot. (Be careful not to let chicken dry out.) This dish may also be frozen for up to 4 months.
Delicious parings: serve with greens such as chard, spinach or kale sautéd with garlic and lemon along with a simple grain such as quinoa or wild rice.
As one cannot have too many roast chicken recipes, do check out: Crockpot "Rotisserie" Chicken 'n Vegetables Roast Chicken with Apples 'n Vegetables and Favorite Roast Chicken.
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