When you’ve found a winning recipe, you just know. This is the perfect weeknight dinner—minimal prep and it sits for an hour in the oven so I can be otherwise occupied. The meat and veggies are all in one pan, so no need to serve it with a side. It’s hearty, it’s full of flavor, it’s comforting, and it could not be easier to make. It is going to be a go-to dish in this kitchen.
Any leftover veggies are perfect on top of pasta the next night. Who doesn’t love a meal that can do double duty?
I wish I could offer you a close-up, but I was too busy eating to worry about that kind of thing.
Honey-Balsamic Baked Chicken with Tomatoes, Mushrooms & Peppers
*it does need a catchier, and slightly shorter name, so without further ado, the stunningly simple:
*adapted from Fine Cooking April/May 2000
- 2 split chicken breasts
- 1 red bell pepper
- 1 yellow bell pepper
- ½ lb mushrooms
- 14 ½ oz. can diced tomatoes, drained
- extra virgin olive oil
- 2 T balsamic vinegar
- 1 T chopped fresh rosemary
- 1 ½ T honey
Heat the oven to 425.
Core and seed the bell peppers, and cut them into chunks. Cut your mushrooms in half, or in quarters, to be about the same size as the peppers.
In a 9 x 13 baking pan, toss the peppers, mushrooms, and tomatoes. Drizzle with evoo, and the balsamic vinegar, and sprinkle with salt, pepper and rosemary. Toss again until everything is 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 them with salt and pepper. Drizzle the skin with honey. This will help it crisp up in the oven.
Bake until the skin is well browned and the chicken is cooked through, 50 to 60 minutes.
*the original recipe calls for the same quantities of veggies, but uses an entire 3-4 lb. chicken, cut into quarters, and recommends the 10 ½ x 15 ½ inch Pyrex for dealing with that large a bird.