BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.
Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g
BALSAMIC CHICKEN WITH POTATOES AND ONIONS
Make and share this Balsamic Chicken With Potatoes and Onions recipe from Food.com.
Provided by jd_2077
Categories Chicken
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 7
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-BAKED ONIONS AND POTATOES (JAMIE OLIVER)
From JAMIE AT HOME by Jamie Oliver. A must-try for all who love great spuds. Pair with roast pork, lamb or chicken. Jamie has this cooking on the top shelf of his oven while he does his roast pork underneath. I made this dish to accompany grilled lamb chops, so I baked it in the middle of the oven.
Provided by evelynathens
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
- Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
- When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
- Add the potatoes and toss them in all the flavors.
- Add the onions and all the balsamic vinegar and season with salt and pepper.
- Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
- Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
ONION CHICKEN IN BALSAMIC SAUCE
I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.
Provided by GYPSY-WITCH
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
- Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
- Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g
BALSAMIC POTATOES AND ONIONS
Yummy side dish. We especially enjoy it in the fall and winter. Great comfort food. The cooking time sounds like its way too long, but it produces an incredible texture and really lets the seasonings incorporate in to food.
Provided by Sheynath
Categories Potato
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash potatoes, remove any blemishes, but do not peel.
- Clean and peel onions, but leave whole.
- Place potatoes and onions in a deep baking dish that has a lid.
- Sprinkle vinegar over potatoes and onions.
- Dot butter around the top.
- Sprinkle thyme leaves and salt and pepper evenly over everything.
- Place lid on dish (seal with foil if no lid), and place in the oven.
- Bake for 2 hours (yes, 2 hours is correct), stirring gently every 1/2 hour.
- Turn down heat if the glaze starts to burn.
- The butter and vinegar will have reduced to a thick glaze that coats the vegetables.
ROASTED POTATOES WITH RED ONIONS
Make and share this Roasted Potatoes With Red Onions recipe from Food.com.
Provided by Pianolady
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water.
- To ensure that the potatoes remain crisp, they should be completely dry before cooking.
- Place the butter and oil in a roasting pan and place in the oven to heat.
- When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary.
- Toss well and then spread out in a single layer.
- Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork.
- Shake the pan from time to time to redistribute the potatoes.
- When they are cooked through, season with salt and pepper.
- Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape.
- Enjoy!
BALSAMIC CHICKEN THIGHS WITH RED ONIONS
I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.
Provided by Bansidhe
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large, non-stick pan, high heat.
- Cut onion into thin rounds.
- Add 1/4 tsp. pepper and 1/8 tsp. salt.
- Saute, cooking about 5 minutes.
- Reduce to med-high.
- Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
- Cook 2 minutes, and then add balsamic vinegar.
- Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
- Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
- If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.
BALSAMIC CHICKEN
A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.
Provided by SHERRYLYNN2
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
- Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g
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