Balsamic-roasted Chicken With Sauteed Vegetables

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole broiler-fryer chicken, washed and dried (about 5 lb)
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon brown sugar
• 1 teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried sage
• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped yellow onion
• 1 red bell pepper, sliced crosswise into rings
• 1/2 cup celery, sliced diagonally
• 1 garlic clove, minced
• 1 cup mushroom, sliced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt

Recipe

• 1 mix vinegar, olive oil, sugar, pepper, salt and sage in a small bowl.
• 2 place 2 tb mixture in the cavity of the chicken; rotate to coat thoroughly.
• 3 hook the wingtips under the back of the chicken and place chicken breast- side-up in a shallow baking pan.
• 4 spoon remaining vinegar mixture over chicken, rubbing inot top and sides.
• 5 place in a 350 degree f oven and roast for about 1 hour, basting with pan juices after 30 minutes.
• 6 chicken is done when internal temperature is 180 degrees f, or when legs and wings move easily. let rest for 10 minutes on a cutting board. reserve pan juices.
• 7 place chicken on a platter with the sauteed vegetables surrounding. spoon some of the pan juices over all.
• 8 about 30 minutes before chicken is done roasting, heat the 2 tb oil in a large nonstick skillet over medium-high heat.
• 9 add onion and saute for 1 minute.
• 10 add bell pepper, celery and garlic and stir-fry for 2 minutes.
• 11 add mushrooms and cook for 2 more minutes.
• 12 stir in vinegar, salt and pepper and heat through for about 1 minute. remove from heat and follow directions above.