• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Roasted Chicken Breast W/roasted Onions, Potatoes and Balsam

  • Recipe Submitted by on

Category: Potatoes

 Ingredients List

  • 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

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