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.
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