- 2 tablespoons olive oil, divided, or more to taste
- 3 red potatoes, sliced 1/4-inch thick
- 1/4 cup minced fresh parsley
- 3 cloves garlic, minced
- 2 whole split chicken breasts with skin
- kosher salt and ground black pepper to taste
- 1 large red onion, cut into wedges
- 3 tablespoons balsamic vinegar
- Preheat oven to 375 degrees F (190 degrees C).
- Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
- Mix parsley and garlic together in a small bowl.
- Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
- Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
- Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.
04/07/2018
recipepes.com
Balsamic Chicken with Red Onions and Potatoes, recipe
PT15M
PT1H
5
455 calories
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