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Roasted chicken breast w/roasted onions, potatoes & balsa
Artist: _
Categories: Chicken, Onions, Potatoes, Poultry, Roasted, Vegetables
Yield: 1
Rating: 0
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Ingredients:
1/2 cupOlive oil
1/3 cupBalsamic vinegar
2 largeOnions, peeled, w/their
-root ends on -- quartered
1 lbsRed 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
Procedures:
1Recipe by: msbello Preheat oven to 400°F.
2Mix 3 tbsp, olive oil and 2 tbsp. balsamic vinegar in a small baking dish and add the onions.
3Toss the onions gently to coat.
4Bake until the onions are lightly golden, 20-25 minutes.
5Stir once or twic during cooking.
6Remove from heat and set aside.
7Season chicken with salt and pepper on both sides.
8Heat 2 tbsp. of the remaining oil in a large ovenproof skillet over medium-high heat.
9When oil is very hot, add chicken, skin side down, and cook until lightly golden, 2- minutes.
10Turn the chicken and brown the other side, 2-3 minutes.
11Add reserv onions, potatoes, garlic, remaining olive oil and vinegar to the skillet, m well.
12Place 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.
13Stir potatoes and onions a few times during cooking and baste chicken with pan juices and a bit of additional vinegar.
14Serves Prepare ahead through step 1, several hrs.
15Or day ahead.
16Cover and refrigerate.
17Steps 2 and 3, one half hour ahead.
18Reheat just before serving.
 
 
 
 

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