Roasted Chicken Breast with Roasted Onions, Potatoes, and Balsamic
Try this Roasted Chicken Breast with Roasted Onions, Potatoes, and Balsamic recipe.
Try this Roasted Chicken Breast with Roasted Onions, Potatoes, and Balsamic recipe.
- Carbohydrate 39.12325 g
- Cholesterol 1146.88 mg
- Fat 193.1363 g
- Fiber 5.48450013160706 g
- Protein 377.94595 g
- Saturated Fat 51.53694 g
- Serving Size 1 1 Serving (2625g)
- Sodium 1152.96 mg
- Sugar 33.6387498683929 g
- Trans Fat 15.34918 g
- Calories 3495 calories
Step-by-step
- 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.
- 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.
- 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.
Staggering the cooking times of distinct components prevents common textural failures in high-heat sheet pan meals. Dense vegetables like red potatoes require extended contact with heat to soften fully, while lean poultry overcooks rapidly if subjected to the same duration in the oven. Pre-roasting the quartered onions in a mixture of olive oil and balsamic vinegar for twenty minutes at 400 degrees Fahrenheit initiates the necessary caramelization of natural sugars without burning the garlic or drying out the meat. Leaving the root ends intact on the large onions ensures the quarters hold their structural integrity during this initial baking phase. Bone-in, skin-on chicken breasts require a preliminary sear in a hot ovenproof skillet to render subcutaneous fat and crisp the skin before the pan transfers to the oven. Introducing the halved potatoes and whole peeled garlic cloves directly into the skillet alongside the browned chicken and pre-roasted onions synchronizes the final twenty-minute roast. Basting the poultry periodically with pan juices and additional vinegar maintains moisture in the white meat while building a glossy reduction on the surrounding starches. Adjusting proportions downward or upward requires careful management of pan crowding. Overloading the skillet traps steam, which softens the chicken skin and prevents the potatoes from developing a golden-brown crust. Maintaining adequate spacing between pieces allows dry heat to circulate freely and ensures proper rendering. Prepping the onions up to a day ahead simplifies execution, provided the dish remains covered and refrigerated until final assembly.
