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Title: Roasted Chicken Breast W/Roasted Onions, Potatoes & Balsa
Yield: 1 Servings

Ingredients

    1/2 c  olive oil
    1/3 c  balsamic vinegar
      2 lg onions, peeled, w/their root
           - ends o; n -- quartered
      1 lb red  potatoes; scrubbed and
           -halved
      1    salt and freshly ground pepp
           - er
      4    chicken breasts w/bo
           -ne/skin, split; -- about 1
      1    (i use thigh and leg
           -combination)
      4    garlic cloves; peeled

Instructions

Recipe by: MSBello 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 twic 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- minutes. Turn the chicken and
brown the other side, 2-3 minutes. Add reserv onions, potatoes,
garlic, remaining olive oil and vinegar to the skillet, m 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
golde 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.

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