Vinegar Chicken with Peppers

½ medium red bell pepper, sliced
½ medium orange bell pepper, sliced
½ medium yellow bell pepper, sliced
½ onion, peeled and sliced
2 garlic cloves, peeled and smashed
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 chicken thighs, bone-in, skin on

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

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.