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1 Lb. red potatoes cut into 1 inch chunks
2 large carrots sliced
1 medium red onion cut into 8 wedges
1 Tbs Epicurean Arbosana Extra Virgin Olive Oil
½ tsp dried oregano
1 (3 ½ Lb) cut-up chicken
1/3 cup Epicurean Smoked Balsamic Vinegar
3 Tbs brown sugar
Parsley for garnish

In large roasting pan, toss vegetables with Epicurean Arbosana Extra Virgin Olive Oil and ¼ tsp each of oregano, salt & pepper.
Pat chicken dry with paper towel and place on top of vegetables. Sprinkle lightly with salt.
Roast for 20 minutes at 425.
In a 2 qt sauce pan, stir Epicurean Smoked Balsamic Vinegar, brown sugar, ¼ cup water, oregano, 1/8 tsp salt & ¼ tsp pepper. Heat to boiling on medium-high, stirring. Reduce heat; simmer 8 – 10 minutes or until thickened & slightly syrupy.
Brush chicken with sauce, roast 15 mins. Brush with sauce and roast an additional 10 mins.
Transfer chicken & vegetables to a platter. Strain pan juices into measuring cup discarding fat.
Pour juices over chicken & vegetables & garnish with parsley.