https://www.thekitchn.com/balsamic-chicken-260358
1 bag of small potatoes
1 small red onion, cut into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, peeled
4 sprigs fresh rosemary
3-4 packages of chicken (breasts or thighs)
Bonus: marinate chicken in advance with some balsamic, olive oil, garlic, lemon juice
Arrange a rack in the middle of the oven and heat to 400°F.
Toss potatoes, onion, and brussel sprouts with olive oil, salt and spread onto baking sheet
1 bag of small potatoes
1 small red onion, cut into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, peeled
4 sprigs fresh rosemary
3-4 packages of chicken (breasts or thighs)
Bonus: marinate chicken in advance with some balsamic, olive oil, garlic, lemon juice
Arrange a rack in the middle of the oven and heat to 400°F.
Toss potatoes, onion, and brussel sprouts with olive oil, salt and spread onto baking sheet
Bake for about 15 minutes while making glaze:
- combine vinegar, honey, 1 garlic clove, 1 sprig rosemary in small saucepan - bring to boil over medium-high for 7 minutes until syrupy (then discard rosemary and garlic)
Remove baking sheet from oven, toss veggies, clear space in center for chicken - season with salt
Bake until instant read thermometer says 155 (about 12 minutes)
Remove the baking sheet from the oven and turn the oven to broil.
Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables.
Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes.
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