Balsamic Jalapeno Roasted Chicken And Potatoes Recipes

BALSAMIC JALAPENO ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 350F. In an oven proof baking dish, toss potatoes in 1 tsp of olive oil. Season with 1/4 tsp of salt, and roast for 10 minutes.
• Meanwhile, in a medium bowl, whisk jalapenos with garlic, 5 tsp olive oil, balsamic vinegar, honey, dried thyme and 1/4 tsp of salt. Set aside.
• Season chicken with remaining 1/4 tsp of salt. Meanwhile, heat a medium saute pan over medium-high heat, add 1 tbsp of olive oil. Sear chicken, in two batches, skin-side down for 3 minutes per side until golden and crispy. Remove and set aside.
• Arrange chicken on top of potatoes, pour jalapeno mixture on top. Roast in the oven for 30-35 minutes or until chicken is fully cooked and potatoes are done.

ROAST CHICKEN AND POTATOES WITH BALSAMIC-BLACK PEPPER SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add shallots and thyme and sauté until shallots begin to brown, about 4 minutes. Add flour and stir 1 minute. Gradually whisk in both stocks. Boil until liquid is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes. Add vinegar and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Position 1 rack in top third of oven and another in bottom third; preheat to 375°F. Toss potatoes, 1 tablespoon oil, garlic and rosemary in large bowl. Arrange potato wedges, rounded side down, on large baking sheet. Sprinkle with salt and pepper. Set aside.
• Season chicken lightly with salt and pepper. Heat remaining 6 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add chicken halves, skin side down; cook until very brown, about 15 minutes. Using tongs, turn chicken over; cook 5 minutes longer.
• Place potatoes on top oven rack and transfer skillet with chicken to bottom rack. Roast potatoes and chicken until cooked through, about 45 minutes. Rewarm sauce. Cut each chicken half into 2 pieces. Arrange chicken and potatoes on platter. Serve with sauce.

BALSAMIC CHICKEN WITH POTATOES AND ONIONS

Steps:

• Pour 3 Tbsp vinegar over chicken and marinate for several hours or overnight.
• Preheat oven to 350 degrees.
• Wash potatoes thoroughly and cut into ¼ inch slices. Steam in a vegetable steamer until almost tender (approx. ten minutes).
• Meanwhile, in a small skillet, saute onion in olive oil on medium heat. Add a splash of water and cook until soft.
• Mix in remaining tablespoon vinegar.
• Mix in potatoes.
• Pour the potato mixture into a shallow casserole large enough to accommodate a layer of potatoes covered by chicken breasts. Sprinkle potatoes with about ¼ tsp of thyme.
• Remove chicken from marinade and place on top of potatoes. Discard marinade. Season with salt, pepper, and remaining thyme.
• Bake for 30-45 minutes or until chicken is cooked through.

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES

Steps:

• 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.