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Roasted chicken breast w/roasted onions~ pota

Yield: 1 Servings

Ingredients:

• 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 --

Instructions:

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 serving. Recipe By : MSBello From: Date: 05/27

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