Balsamic Chicken with Roasted Potatoes
This Balsamic Chicken with Roasted Potatoes recipe will have your Mediterranean taste buds a flutter. Olive oil, balsamic vinegar, and lemon zest makes this a light, but flavorful roast chicken recipe.
Preparation Time2 hr
Cooking Time1 hr 11 min
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons white wine
- 1 tablespoon rosemary
- 2 tablespoons chopped parsley
- 1 teaspoon lemon juice
- pinch salt and pepper
- 4 chicken halves, each cut into 4 pieces
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup chicken broth
- 1/4 cup balsamic vinegar
- 1/4 cup sliced black olives
- 1 tablespoon butter
- 2 large potatoes, peeled and cubed
Instructions
Roasted Potatoes:
- Preheat oven to 375 degrees F.
- Arrange potatoes in a lightly oiled baking dish.
- Bake at 375 degrees F for 30 to 45 minutes.
Chicken:
- In a plastic bag or container with lid, combine marinade and chicken.
- Marinate in refrigerator for at least 2 hours.
- Drain marinade from chicken.
- Preheat oven to 375 degrees F.
- Heat oil in a large skillet over medium heat.
- Starting with skin-side down, cook chicken for 4-5 minutes on each side.
- Transfer chicken to a baking pan and place in oven.
- Roast chicken at 375 degrees F for 10-15 minutes.
- In same skillet, cook garlic and onion until golden.
- Remove chicken from oven and return to skillet.
- Add chicken broth, vinegar, olives, butter, salt, pepper and roasted potatoes.
- Over high heat reduce sauce for 4-6 minutes.
- Garnish with parsley and serve.
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