Happy Autumn MPM’ers! And to all our friends that will be observing Rosh Hashanah, our family wishes you a Very Happy, Healthy and Sweet New Year! Just in time for this beautiful and festive season, I am thrilled to share my exciting new Roast Chicken with Trio of Balsamic-Glazed Peppers ‘n Onions with you.
Perfectly roasted chicken is ethereal on its own. However, you can definitively elevate the taste of your roasted chicken to the next level when you coax out the magical earthy flavors that browning and caramelizing provide.
MPM’s Favorite Autumn and Rosh Hashanah Recipes
Start this amazing flavor infusion process by pan-searing the aromatically-spiced chicken on both sides before oven-roasting. Then finish your show-stopping dish by sautéing a trio of colored bell peppers with sweet onions followed by caramelizing the veggies with a simple balsamic vinegar reduction.
Top your perfectly roasted chicken with the lovely glazed peppers and onions and then just wait for the accolades to come in!
So, whether you want to add some “pop” to your weekday family meals or are looking for a new company dish to “impress,” I hope will turn to this fun-to-make “eye candy” roast chicken dish again and again.
Roast Chicken with Trio of Balsamic-Glazed Peppers ‘n Onions
Recipe adapted from: Ivy Manning-Cooking Light (Jan/Feb 2010)
Yield: 4 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
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.
While chicken is baking, 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.
Or for a more rustic presentation, serve from your baking dish.
Roast Chicken with Trio of Balsamic-Glazed Peppers ‘n Onions
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
As one cannot have too many roast chicken recipes, do not miss
Delicious Rosh Hashanah Pairings (as well as for all autumn celebrations!)
Coming to the Blog: Pumpkin-Applesauce Bread
Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven
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