RECIPE
Rosemary Balsamic Chicken
I am all about one pot recipes in my home, while I love cooking, but dishes drive me up the wall. Sometimes I feel like I empty my dishwasher 100 times a day. We have a rule in our house: one person cooks, the other one cleans up. I have to say when Jimmy is home for dinner, he’s great about doing dishes. Back to this recipe, the first time I made this recipe, I wasn’t sure if Jimmy would like, but he loved it. This recipe is a go to recipe for me. It is also a great recipe to make if you are having a dinner party or need to take dinner to someone.
Happy Cooking ????
Billie
Ingredients
- 4 medium chicken breasts
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 tsp minced garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- 4cups small red potatoes quartered
- 1 ½ tbsp chopped fresh rosemary
- 1 tbsp olive oil
Directions
- Preheat oven to 400
- In a medium bowl whisk together balsamic, honey, 2 tbsp olive oil, mince garlic, salt and pepper, place chicken in the bowl to marinate, cover and place in refrigerator for 30-60 minutes
- While the chicken is marinating, quarter the baby red potatoes, you want the potatoes to be on the smaller side so they cook thoroughly while the chicken is cooking,
- Place the cut up potatoes, chopped rosemary and 1 tbsp of olive oil in a medium bowl and mix together
- In an ovenproof skillet, place 1 tbsp of olive oil in the pan over medium heat. Add the chicken and marinate sauce to skillet, sear on each side for two minutes
- Add the potatoes to the skillet with the chicken and place in the oven and bake for 30 minutes
- Drizzle with a good balsamic and fresh rosemary and serve
Tips & Recommendations
I use chicken from my local butcher market and have them trim it. I also get my balsamic from an olive oil and balsamic vinegar store. I find they make the best ones. Make sure your potatoes are cut small, no more than an inch.
