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.
nutrition information (per serving):
sat fat g
Photo: Ben Fink