Bravo Balsamic Chicken With Roasted Green Beans Herby Potatoes Recipes

BRAVO BALSAMIC CHICKEN WITH ROASTED GREEN BEANS & HERBY POTATOES

Steps:

• • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Trim green beans if necessary. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4).
• • Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the Italian Seasoning (you'll use the rest later), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you'll add more to the sheet then).
• • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) • Return to top rack until browned and tender, 12-15 minutes.
• • Meanwhile, pat chicken* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.
• • Heat a drizzle of oil in pan used for chicken over medium heat. Add minced rosemary and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. • Stir in vinegar; simmer until syrupy, 30 seconds. • Stir in stock concentrates, ¼ cup water, and ½ tsp sugar. (For 4 servings, use 1⁄3 cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
• • Thinly slice chicken crosswise. • Divide chicken, green beans, and potatoes between plates. Drizzle chicken with sauce and serve.

HONEY BALSAMIC CHICKEN WITH GREEN BEANS, POTATOES & CHERRY TOMATOES RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees Fahrenheit. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place chicken breast in a resealable plastic bag and pour the marinade over the top (from step above). Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes if chicken is thawed. Overnight is better. Next place the potatoes and cherry tomatoes in a casserole dish, drizzle the remaining olive oil over potatoes, season with salt and pepper and stir to coat. Put the green beans on top of the potatoes and the chicken on top of the green beans evenly spaced in the dished. Pour the marinade over the casserole dish. Place in 425 degree oven and back 30-45 minutes - depending on how much you have. Based the chicken breast with the pan juices. Use a folk to test the potatoes to be cooked soft enough and taste the green beans for tenderness. The chicken should have an internal temperature of 165 degrees. Allow the chicken to rest for 5-10 minutes. Spoon juices over the top and serve.