Balsamic Roasted Chicken

INGREDIENTS
1 pound red potatoes, cut into 1-inch chunks
2 large carrots, sliced
1 medium red onion, cut into 8 wedges
1 tbsp vegetable oil
½ tsp dried oregano
1 (3 ½-pound) cut-up chicken
¼ cup balsamic vinegar
3 tbsps brown sugar
Chopped parsley, for garnish

DIRECTIONS
1. Preheat oven to 425 degrees F. In large roasting pan, toss vegetables with oil and ¼ tsp each oregano, salt, and pepper. Pat chicken dry with paper towel, place on top of vegetables and sprinkle with ½ tsp salt. Roast for 20 minutes.

2. Meanwhile, in 2-quart saucepan, stir vinegar, sugar, ¼ cup water, remaining ¼ tsp oregano, ¾ tsp salt, and ¼ tsp pepper. Heat to boiling on medium-high, stirring. Reduce heat, simmer 8 to 10 minutes or until thickened and slightly syrupy.

3. Brush chicken with sauce. Roast 15 minutes, Brush with sauce, roast 10 minutes or until thermometer inserted into thickest part reaches 165 degrees F.

4. Transfer chicken and vegetables to platter. Strain pan juices into measuring cup, discard fat. Pour juices over chicken and vegetables. Garnish with parsley.