Balsamic Roasted Chicken with Peppers and Onions
| Yield: | 1 Servings |
| Categories: |
| 2 | Whole chickens; (3 1/2 to 3 3/4 lbs. each), quartered | |
| 1 | ts | Salt; divided |
| 1/4 | ts | Freshly ground pepper; divided |
| 3 | lb | Green; red and yellow peppers, cut into 1-inch strips |
| 5 | md | Onions; (1 1/2 lbs.), quartered |
| 1 | tb | Olive oil |
| 2/3 | c | Chicken broth |
| 2/3 | c | Balsamic vinegar |
| 1 | tb | Minced garlic |
| 1 1/2 | ts | Oregano |
| 1/2 | ts | Rosemary; crushed |
| Fresh rosemary sprigs; for garnish | ||
| Cooked jasmine; basmati or long-grain rice |
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