Jan'S Honey-Balsamic Chicken With Tomatoes, Mushrooms, And Peppers

• 1 chicken (3 1/2 lb.) quartered; rinsed and patted dry (or 3 lbs. chicken pieces)
• 1 med. red bell pepper, cored, seeded, and cut into 1" pieces
• 1 medium yellow pepper prepared same as above
• 1/2 lb. mushrooms, cleaned and cut into quarters
• 12 1/2 oz. can diced tomatoes, drained
• 3 T olive oil
• 1 1/2 T balsamic vinegar
• 1 T chopped fresh rosemary
• 1 1/2 tsp. kosher salt
• Freshly ground black pepper
• 1 1/2 T honey

1. Heat oven to 425. Trim excess fat from chicken.
2. In a large shallow baking dish (10 1/2 x 15 1/2) toss peppers, mushrooms, and tomatoes
3. Drizzle with oil and vinegar and sprinkle with rosemary, 1/2 t. salt, and lots of ground pepper
4. Toss until well coated and place chicken skin side down in veg. mixture so it will become coated, then turn over
5. Sprinkle with remaining 1 t. salt and more pepper
6. Drizzle chicken skin with honey
7. Bake until chicken is well browned and cooked through - 50-6- minutes.

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Taken from www.epicurious.com/recipes/member/views/jans-honey-balsamic-chicken-with-tomatoes-mushrooms-and-peppers-50028970 (may not work)