Melissa's Corporate Chefs
Herb-Baked Chicken Breasts with Potatoes and Red Onions
Category
Entree
Servings
2 servings
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
3 tablespoons Olive Oil
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2 cloves Rocambole Garlic, minced
-
1 tablespoon Rosemary, minced
-
1/4 cup Italian Parsley, minced
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1 teaspoon Organic Grinder, Chile seasoning
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1 1/2 pounds Baby Dutch Yellow® Potatoes, peeled
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2 whole Chicken Breast with skin split
-
Kosher Salt and Freshly Ground Black Pepper
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10 ounces Pearl Onions (use Red Pearl Onions)
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3 tablespoons Balsamic Vinegar
Directions
Preheat oven to 375°F.
Pour 1 tablespoon olive oil into an ovenproof casserole or pan that will hold chicken breasts in a single layer without crowding.
Thoroughly coat sides and bottom of casserole with oil.
In a small dish, combine rocambole garlic, rosemary, parsley and chile pepper; set aside.
Arrange potatoes over the bottom of the casserole, season undersides of chicken breasts with salt and pepper.
Carefully loosen skin and push some of the herb mixture underneath, between skin and flesh of each breast.
Place 4 breast halves, skin side up, over potatoes.
Scatter onions, tucking them around and between chicken pieces. Sprinkle chicken with vinegar.
Season generously with salt and pepper. Drizzle on remaining 2 tablespoons olive oil.
Bake chicken in the oven, basting often, until chicken is browned and cooked through and potatoes are done, about 1 hour and 10 minutes.
Filed in:
Baby Dutch Yellow Potatoes,
Entree,
Herb-Baked Chicken Breasts with Potatoes and Red Onions,
Italian Parsley,
Melissa's Spice Grinders,
Organic Grinder,
Pearl Onions,
Rosemary
