• 1/3 cup soy sauce(Kikkoman is a brand I like)
• 1/3 tight-packed cup brown sugar, or to taste
• 1/4 cup each balsamic vinegar and cider vinegar
• 1/4 cup dry sherry
• 10 large garlic cloves, minced
• 1/2 teaspoon each ground allspice, cinnamon, ginger, cloves, and black pepper
• 1 to 3 tablespoon sriracha sauce, or other hot sauce

Chicken and Vegetables

• 4 pound chicken, split down the back and butterflied
• 1 medium onion, cut into bite-sized chunks
• 2 large sweet red peppers cut into bite-sized chunks

• 1. Preheat the oven to 400ºF. and cover a large shallow pan (a half sheet pan is what I use) with heavy-duty foil. In a medium bowl blend together all the sauce ingredients and taste for sweet/tart balance.
• 2. Spread out the chicken on the pan, skin side up and scatter the vegetables around it. Pour the sauce over everything, turning the vegetables to coat them.
• 3. Roast 10 minutes and turn the heat down to 325ºF. Roast, basting often with the pan juices, for another hour, or until the center of the breast reads 165ºF.
• 4. Pull the pan from the oven. If serving now, place the chicken and vegetables on a serving platter. Intensify the sauce's flavors by pouring it into a 12-inch skillet. Skim off some of the fat, then boil it down until you have medium sized shiny bubbles. Pour over the chicken and serve, or refrigerate.