Balsamic-Roasted Chicken With Sauteed Vegetables |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is another recipe from Tyson's Chicken cookbook. YUMMY! Ingredients:
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 |
Directions:
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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