Rosemary Chicken With Balsamic Vegetables (ATK)

• servings: 4

Ingredients

½ head cauliflower, cut into 1-inch florets

2 carrots, peeled and sliced thin

1 red bell pepper, seeded and chopped

1 red onion, sliced into 1/4-inch rings

3 garlic cloves, minced

2 tablespoons balsamic vinegar

2 tablespoons olive oil

4 bone-in, skin-on chicken breasts (about 3 pounds), halved crosswise

Salt and pepper

1½ teaspoons minced fresh rosemary

Directions

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss cauliflower, carrots, bell pepper, onion, garlic, vinegar, and 1 tablespoon oil in large microwave-safe bowl. Cover with plastic wrap and microwave on high power until vegetables are slightly softened, 2 to 5 minutes.

2. Meanwhile, pat chicken dry with paper towels, season with salt and pepper, and sprinkle with rosemary. Heat remaining oil in large oven- safe skillet over medium-high heat until just smoking. Cook chicken until well browned, about 5 minutes per side.

3. Remove chicken from pan and add vegetable mixture to skillet. Arrange chicken, skin-side up, over vegetables and transfer to oven. Roast until chicken is cooked through and vegetables are tender, about 15 minutes. Serve.

Notes

If you do not have an ovenproof skillet, in step 3 transfer the microwaved vegetables to an 8-inch baking dish, top with the browned chicken, and bake as directed.

Cooks country 2008 December/ January in 2007 annual