When I first made this dish, Rachel didn't believe that I actually put something in the oven. I don't follow recipes well; I like to improvise. Anything you put in the oven, needs to be more precise than on the stove top. It fits my charming personality; depending on who you ask.
This dish was a hit from the start and we make it often.
|Uncooked: beautiful but do not eat yet-unless you don't like your Guests|
3 chicken breasts (halved crosswise)
1 pound yellow potatoes (halved, quartered if large)
1 large red onion, cut into 1-inch segments
1 head garlic cloves, minced
6 sprigs fresh thyme
1 lemon quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper
Preheat over to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon wedges (squeeze over all ingredients first) into a 12" by 16" roasting pan (or glass casserole dish). Whisk together oil and vinegar and drizzle over chicken and vegetables. Season with salt and pepper. Roast until chicken is browned and cooked through, about 50 minutes.
For best serving results, whisk 1 tablespoon balsamic vinegar with 1/2 cup sour cream and pour over top. Enjoy.
I originally found this recipe in FOOD Magazine. Since then I have altered it many times but it still gets fabulous reviews.