Honey-Balsamic Baked Chicken with Tomatoes, Mushrooms & Peppers

Honey-Balsamic Baked Chicken with Tomatoes, Mushrooms & Peppers
Photo by Ben Fink

Ingredients

  • 1 medium yellow bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1 chicken (3-½ to 4 lb.), cut into quarters
  • 1 Tbs. chopped fresh rosemary
  • 3 Tbs. olive oil
  • 2 Tbs. balsamic vinegar
  • 1 medium red bell pepper, cored, seeded, and cut into 1-inch pieces
  • 1-½ tsp. coarse salt
  • + 4 more ingredients
    • 1-½ Tbs. honey
    • Freshly ground black pepper
    • ½ lb. mushrooms (button, cremini, or other), cleaned and cut into quarters
    • 14-½-oz. can diced tomatoes, drained

Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast. In a large, shallow baking pan (the 10-1/2x15 1/2-inch Pyrex is ideal), toss the peppers, mushrooms, and tomatoes. Drizzle the oil and balsamic vinegar over ...

View full recipe at Fine Cooking

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