Try this Balsamic Chicken and Potatoes recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 F with a rack in the bottom position.
In a large microwave-safe bowl, toss the potatoes with 1 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the bowl with plastic wrap, and microwave for 4-7 minutes, or until the potatoes begin to soften.
Pat the chicken dry and season with salt and pepper on both sides. Set a large oven-safe skillet over medium-high heat and add 1 tablespoon of the olive oil.
When the oil is very hot, add the chicken (skin side down) and cook until well browned, about 5 minutes per side (you're not trying to cook it through here). Remove the chicken to a plate and set aside.
Add the softened potatoes to the skillet and cook, stirring occasionally, until they start to brown. Add the chicken back to the pan, placing it skin side up on top of the potatoes. Transfer the pan to the oven and roast until the potatoes are tender and the chicken is cooked through, about 13-15 minutes.
Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of olive oil, the vinegar, the garlic, thyme, and red pepper flakes. Season to taste with salt and pepper, then drizzle over the chicken and potatoes before serving.
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Serving Size: 1 (729g) | ||
Recipe Makes: 1 | ||
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Calories: 628 | ||
Calories from Fat: 130 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.9mg | 2 % | |
Potassium 3145.3mg | 83 % | |
Total Carbohydrate 114.7g | 34 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 103g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 628
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