Title: Roast Chicken with Balsamic Bell Peppers
Preheat oven to 450°.
Heat a large skillet over medium-high heat.
Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.
Add 1 1/2 teaspoons oil to pan.
Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute.
Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray.
Bake at 450° until cooked fully.
Heat remaining olive oil over medium-high heat.
Add bell peppers, shallots, and rosemary; saute 3 minutes.
Stir in broth, scraping pan to loosen browned bits.
Reduce heat; simmer 5 minutes.
Increase heat to medium-high.
Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently.
Serve bell pepper mixture over chicken.