1 lb red potatoes, cut into 1-inch chunks
2 large carrots, sliced
1 medium red onion, cut into 8 wedges
1 Tbsp Trio Carmel Extra Virgin Olive Oil
1/2 tsp dried oregano
1 (3 1/2-pound) cut-up chicken
1/3 cup Trio Carmel Espresso Balsamic Vinegar
3 Tbsp brown sugar
Chopped parsley, for garnish
Preheat oven to 425 degrees F.
In large roasting pan, toss vegetables with EVOO and 1/4 teaspoon each oregano, salt, and pepper. Pat chicken dry with paper towel; place on top of vegetables and sprinkle with 1/2 teaspoon salt. Roast 20 minutes.
Meanwhile, in 2-quart saucepan, stir vinegar, sugar, Trio Carmel Espresso Balsamic, 1/4 cup water, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling on medium-high, stirring. Reduce heat; simmer 8 to 10 minutes or until thickened and slightly syrupy
Brush chicken with sauce. Roast 15 minutes; Brush with sauce; roast 10 minutes or until thermometer inserted into thickest part reaches 165 degrees F.
Transfer chicken and vegetables to platter. Strain pan juices into measuring cup; discard fat. Pour juices over chicken and vegetables. Garnish with parsley. Enjoy!