Roasted Chicken Breast W/Roasted Onions, Potatoes And Balsa

Recipe Ingredients

1/2 cup	118ml	Olive oil
1/3 cup	78ml	Balsamic vinegar
2 cups	125g / 4.4oz	Onions - peeled, w/their (large) root
		Ends on - quartered
1 lb	454g / 16oz	Small
		And halved
		Salt and freshly ground
		Pepper
4		Chicken breasts
		W/bone/skin or thighs
4		Garlic cloves --
		Peeled
		Red potatoes - scrubbed

Recipe Instructions

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.

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: MS Bello

Source:
Southern Living

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