1 free-range chicken, cut in to 8 pieces 1 medium red bell pepper, cut into 1-inch pieces 1 medium yellow bell pepper, cut into 1-inch pieces 1/2 pound cremini mushrooms, quartered One 14.5 ounce can diced tomatoes 2 Tablespoons extra virgin olive oil 2 Tablespoons balsamic vinegar Salt and freshly ground black pepper 1-1/2 Tablespoons honey 1 Tablespoon fresh basil, chopped
Preheat oven to 425°F.
In a large, shallow baking dish, toss peppers, mushrooms and tomatoes. Drizzle with olive oil and balsamic vinegar Season with salt and freshly ground black pepper. Add chicken pieces, skin side down, to baking dish, turning chicken so as to coat all pieces with vinegar and oil. Season again with salt and freshly ground black pepper. Drizzle contents of dish with honey.
Bake until chicken is lightly browned and cooked through, about 50-60 minutes. Garnish with fresh basil.