Title: Roasted Chicken Breast W/roasted Onions, Potatoes & Balsa
Categories: Chicken
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	Red potatoes; scrubbed and halved
		Salt and freshly ground pepp er
4		Chicken breasts w/bo ne/skin, split -- about 1 l
		(i use thigh and leg combination)
4		Garlic cloves; peeled

Recipe by: MSBello 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 twic 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- minutes. Turn the chicken and brown the other side, 2-3 minutes. Add reserv onions, potatoes, garlic, remaining olive oil and vinegar to the skillet, m 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 golde 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.

previous

next