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Vinegar Chicken with Peppers

Balsamic vinegar gives the chicken a glazed finish from the oven."


1/2 medium red bell pepper, sliced

1/2 medium orange bell pepper, sliced

1/2 medium yellow bell pepper, sliced

1/2 onion, peeled and sliced

2 garlic cloves, peeled and smashed

1 tablespoon fresh rosemary leaves

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 chicken thighs, bone-in, skin on


1. Combine all ingredients in a medium bowl, making sure vegetables and chicken are evenly coated with the oil and vinegar.  Cover with plastic wrap and chill in the refrigerator for 1 hour.

2. Evenly arrange the ingredients in the baking pan, with the chicken sitting on top of the vegetables, skin side up .  Put in the oven with the rack in the middle rack position and set the oven to Bake Steam at 300°F for 60 minutes.

3. Remove from the oven and serve.

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Makes 4 servings

Nutritional Information
Per Serving

Nutritional information per serving:

Calories 258 (63% from fat) • carb. 6g • pro. 17g

• fat 18g • sat. fat 4g • chol. 79mg • sod. 359mg

• calc. 23mg • fiber 1g

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