Roasted chicken breast w/roasted onions~ pota
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