Balsamic Roasted Chicken Breast with Carrots and Potatoes
This easy and delicious roasted chicken with root veggies is an ideal dinner on a busy week day.
chicken breast halves, boneless, skinless
salt and black pepper
one large size, or two medium ones, peeled if needed, and cut into 1/2-inch chunks
peeled and cut into 1/4 inch slices
peeled and chopped
peeled and sliced
Preheat the oven to 450℉ (230℃), and heat 1 tablespoon of olive oil in a large nonstick skillet over medium high heat until hot.
Place the chicken breasts onto a plate, sprinkle salt and black pepper on both sides of the chicken breasts. Drizzle ½ tablespoon of balsamic vinegar over chicken breast, and spread the vinegar evenly to coat the breast.
Place the seasoned chicken breasts into now-hot pan, and brown both sides for 2 to 3 minutes or until browned. Meanwhile place potato chunks, carrots, red onion and garlic onto a large rimmed baking sheet.
Drizzle the remaining 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the vegetables, season with salt and black pepper. Toss until evenly coated, then arrange the veggies into a single layer.
Bake in the oven for 25 to 35 minutes or until the potatoes are fork tender. Add the browned chicken breasts onto the baking sheet at the last 5 minutes of cooking. Roast until the internal temperature of the chicken has reached 165 degrees F. Remove from the oven, and let cool for a few minutes.
Divide between two serving plates. Season with more salt and black pepper if needed. Serve warm.