Ingredients
- 1 lb red potatoes (or any type), VERY thinly sliced
- ½ lb white or cremini mushrooms, cleaned and cut in half (or, cut in quarters, if large)
- 1 large shallot cut into small wedges
- 4 garlic cloves, peeled and smashed
- 8 rosemary sprigs, or 2 teaspoons dried rosemary, divided
- 8 thyme sprigs, or 2 teaspoons dried thyme, divided
- 6 tbsp olive oil, divided
- 4 tbsp balsamic vinegar, divided
- salt
- pepper
- 1 ½ lbs boneless, skinless chicken breast or thighs (see note below)
Instructions
- Preheat the oven to 425°. Set aside a baking sheet (with sides) or a roasting pan.
- In a large bowl, combine the potatoes, mushrooms, shallot, and garlic. Add in half of the rosemary, thyme, olive oil, and balsamic vinegar, and thoroughly combine. Sprinkle with salt and pepper, and place in the pan
- In the same bowl, combine the chicken with the remaining rosemary, thyme, olive oil, and balsamic vinegar. Sprinkle with salt and pepper, and place over the vegetables in the pan
- Roast until the chicken is cooked through, approximately 30 minutes. Its internal temperature should be 165°
Notes
Serve on a platter or plates, pouring the remaining juices over the chicken Makes four servings NOTES:
- You can use bone-in chicken thighs. If you do, lower the temperature to 375o. It will take approximately 15 minutes longer to cook.
- If you don’t have a shallot, use a small onion, and cut it into thin slices
Nutrition Facts
Balsamic Chicken
Amount per Serving
Calories
499
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
0.02
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
17
g
Cholesterol
109
mg
36
%
Sodium
227
mg
10
%
Potassium
1476
mg
42
%
Carbohydrates
26
g
9
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
40
g
80
%
Vitamin A
213
IU
4
%
Vitamin C
17
mg
21
%
Calcium
57
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.