Honey-Balsamic Baked Chicken with Tomatoes, Mushrooms & Peppers

While the chicken cooks to a deep brown color, the vegetables in the pan simmer into a delicious chunky sauce to serve with the chicken.

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

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 10-1/2x15 1/2-inch Pyrex is ideal), toss the peppers, mushrooms, and tomatoes. Drizzle the oil and balsamic vinegar over the vegetables and sprinkle with the rosemary, 1/2 tsp. salt, and lots of freshly ground pepper. Toss until well coated. Dredge the chicken pieces, skin side down, in the vegetable mixture so that they get coated in the oil and vinegar and turn them over. Sprinkle with the remaining 1 tsp. salt and more pepper. Drizzle the skin with the honey. Bake until the chicken is well browned and cooked through, 50 to 60 minutes.