Title: Roasted Chicken Breast W/roasted Onions, Potatoes and Bal
Categories: Poultry
Yield: 1 Servings

1/2	c	Olive oil
1/3	c	Balsamic vinegar
2	lg	Onions, peeled, w/their root
		Ends on -- quartered
1	lb	Small
		And halved
		Salt and freshly ground
		Pepper
4		Whole chicken breasts
		W/bone/skin, split -- about
1	lb	Each
		(I use thigh and leg
		Combination)
4		Whole garlic cloves --
		Peeled
		Red potatoes -- scrubbed

1. Preheat oven to 400F. Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar in a small baking dish and add the onions. Toss the onions gently to coat. Bake until the onions are lightly golden, 20-25 minutes. Stir once or twice during cooking. Remove from heat and set aside. 2. Season chicken with salt and pepper on both sides. Heat 2 tbsp. of the remaining oil in a large ovenproof skillet over medium-high heat. When oil is very hot, add chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn the chicken and brown the other side, 2-3 minutes. Add reserved onions, potatoes, garlic, remaining olive oil and vinegar to the skillet, mix well. 3. Place the skillet in the 400f oven, Bake 20-25 minutes or until the chicken is cooked all the way through and the potatoes and onions are golden brown and glazed. Stir potatoes and onions a few times during cooking and baste chicken with pan juices and a bit of additional vinegar. Serves 4.

Prepare ahead Through step 1, several hrs. or day ahead. Cover and refrigerate. Steps 2 and 3, one half hour ahead. Reheat just before serving.

Recipe By : MSBello

From: Date: 05/27

previous

next