Honey-Balsamic Chicken with Tomatoes, Mushrooms and Peppers

By charlotteh371

Ingredients

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

Preparation

Step 1

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 10-½×15½-inch Pyrex is ideal), toss the peppers, mushrooms, and tomatoes. Drizzle the oil and balsamic vinegar over and sprinkle with Rosemary, 1/2 tsp. Salt and pepper. Toss until well coated. Place chicken pieces, skin side down, in the vegetable mixture so it gets coated with oil and vinegar. Turn pieces over. Sprinkle with remaining 1 tsp. salt and pepper. Drizzle chicken with honey, coating each piece. Bake until well browner, 55 minutes.