Roasted chicken breast w/roasted onions, potatoes and balsam

1 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
⅓ cup Balsamic vinegar
2 larges Onions, peeled, w/their root
Ends on -- quartered
1 pounds Small
And halved
Salt and freshly ground
Pepper
4 Whole chicken breasts
W/bone/skin, split -- about
1 pounds Each
(I use thigh and leg
Combination)
4 Whole garlic cloves --
Peeled
Red potatoes -- scrubbed

Directions

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

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