Roasted Chicken Breast W/roasted Onions, Potatoes And Bal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Potatoes | 1 | Servings |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/3 | c | Balsamic vinegar |
| 2 | 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), Combination | ||
| 4 | Whole garlic cloves | |
| Peeled | ||
| Red potatoes, scrubbed |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1654
Calories From Fat: 1071
Total Fat: 120.9g
Cholesterol: 292.4mg
Sodium: 575.4mg
Potassium: 1457.8mg
Carbohydrates: 25.7g
Fiber: 2.6g
Sugar: 17.1g
Protein: 109.8g