Balsamic Glazed Chicken with Red Onions and Roasted Potatoes: A Flavorful One-Pan Delight
This Balsamic Glazed Chicken with Red Onions and Roasted Potatoes recipe is a weeknight winner! It’s a delicious and easy one-pan meal that combines tender, juicy chicken with sweet caramelized red onions and perfectly roasted potatoes, all coated in a tangy and slightly sweet balsamic glaze. The beauty of this recipe lies in its simplicity and the incredible depth of flavor achieved with just a few key ingredients. This dish is perfect for busy weeknights, but it’s also elegant enough to serve to guests. The vibrant colors and aromas will surely impress everyone at your table.
Why You’ll Love This Recipe
* **One-Pan Wonder:** Minimal cleanup is always a plus! Everything cooks together in one pan, making it a breeze to prepare and clean up.
* **Flavor Explosion:** The balsamic glaze creates a beautiful sweet and sour contrast that perfectly complements the savory chicken, onions, and potatoes.
* **Easy to Customize:** You can easily adapt this recipe to your liking by adding different vegetables, herbs, or spices.
* **Weeknight Friendly:** This recipe comes together in under an hour, making it perfect for busy weeknights.
* **Impressive Presentation:** The vibrant colors and textures of this dish make it visually appealing, perfect for serving to guests.
* **Healthy and Delicious:** Using chicken breast and roasting the vegetables makes this a relatively healthy and satisfying meal.
Ingredients You’ll Need
Here’s what you’ll need to create this culinary masterpiece:
* **Chicken Breasts:** Boneless, skinless chicken breasts are the star of the show. You can also use chicken thighs for a richer flavor.
* **Red Onions:** Red onions caramelize beautifully and add a touch of sweetness to the dish.
* **Potatoes:** Use your favorite type of potatoes! We recommend Yukon Gold or red potatoes for their creamy texture.
* **Balsamic Vinegar:** The key ingredient for the glaze. Use a good quality balsamic vinegar for the best flavor.
* **Olive Oil:** For roasting the vegetables and chicken.
* **Garlic:** Adds a pungent aroma and flavor.
* **Dried Herbs:** We recommend a combination of dried thyme, rosemary, and oregano for a classic Italian flavor.
* **Salt and Pepper:** To season the chicken and vegetables.
* **Honey (Optional):** A touch of honey can add extra sweetness to the glaze.
* **Fresh Parsley (Optional):** For garnish.
**Detailed Ingredient List:**
* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 2 large red onions, cut into wedges
* 1.5 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
* 1/4 cup olive oil, divided
* 4 cloves garlic, minced
* 2 tablespoons dried thyme
* 1 tablespoon dried rosemary
* 1 tablespoon dried oregano
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 1/2 cup balsamic vinegar
* 1 tablespoon honey (optional, for added sweetness)
* 2 tablespoons chopped fresh parsley (optional, for garnish)
## Equipment You’ll Need
* Large Baking Sheet
* Mixing Bowl
* Small Saucepan (optional, for making the glaze separately)
* Cutting Board
* Knife
* Measuring Cups and Spoons
## Step-by-Step Instructions
Follow these simple steps to create your own Balsamic Glazed Chicken with Red Onions and Roasted Potatoes:
**1. Prepare the Vegetables:**
* Preheat your oven to 400°F (200°C). This high temperature will help the potatoes and onions caramelize and roast to perfection.
* Wash and cut the potatoes into 1-inch chunks. If you’re using larger potatoes, you may need to cut them into smaller pieces to ensure they cook evenly.
* Peel and cut the red onions into wedges. Try to keep the wedges relatively uniform in size so they cook at the same rate.
* In a large mixing bowl, toss the potatoes and red onions with 2 tablespoons of olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings. This will help them roast properly and develop a delicious flavor.
**2. Prepare the Chicken:**
* Pat the chicken breasts dry with paper towels. This will help them brown nicely in the oven. Excess moisture can steam the chicken instead of allowing it to develop a golden-brown crust.
* Season the chicken breasts generously with salt and pepper. Don’t be afraid to season them well – this is your opportunity to add flavor to the chicken before it cooks.
* If the chicken breasts are particularly thick, you can pound them to an even thickness. This will help them cook more evenly and prevent them from drying out. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them to about 1/2-inch thickness.
**3. Arrange on the Baking Sheet:**
* Spread the seasoned potatoes and red onions in a single layer on the baking sheet. Make sure they are not overcrowded, as this can cause them to steam instead of roast. If necessary, use two baking sheets.
* Place the seasoned chicken breasts on top of the potatoes and onions. Arrange them so they have some space around them, allowing for even cooking.
* Drizzle the remaining 2 tablespoons of olive oil over the chicken breasts. This will help them stay moist and develop a beautiful golden-brown color.
**4. Roast in the Oven:**
* Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the breast.
* Halfway through cooking, flip the chicken breasts and toss the potatoes and onions to ensure even browning. This will help prevent the chicken from drying out and ensure that the potatoes and onions are cooked on all sides.
**5. Prepare the Balsamic Glaze (During Roasting):**
* While the chicken and vegetables are roasting, prepare the balsamic glaze. This will add a delicious sweet and sour flavor to the dish.
* In a small saucepan, combine the balsamic vinegar and honey (if using). The honey is optional but adds a nice touch of sweetness to the glaze.
* Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 10-15 minutes, or until the glaze has thickened slightly. The glaze should be thick enough to coat the back of a spoon.
* Keep a close eye on the glaze as it simmers, as it can burn easily. Stir it occasionally to prevent sticking.
* Alternatively, you can skip the saucepan and simply drizzle balsamic vinegar over the chicken and vegetables during the last 5-10 minutes of roasting. The vinegar will reduce slightly in the oven and create a similar glaze.
**6. Glaze and Finish:**
* Remove the baking sheet from the oven. The chicken should be cooked through, and the potatoes and onions should be tender and slightly caramelized.
* Drizzle the balsamic glaze evenly over the chicken and vegetables. Make sure everything is well coated with the glaze.
* Return the baking sheet to the oven for another 5 minutes, or until the glaze is slightly caramelized. This will help the glaze adhere to the chicken and vegetables and create a beautiful glossy finish.
**7. Garnish and Serve:**
* Remove the baking sheet from the oven and let it rest for a few minutes before serving. This will allow the juices to redistribute and prevent the chicken from drying out.
* Garnish with chopped fresh parsley, if desired. The parsley adds a pop of color and a fresh, herbaceous flavor.
* Serve the Balsamic Glazed Chicken with Red Onions and Roasted Potatoes immediately. This dish is best served hot and fresh.
## Tips and Variations
* **Use Chicken Thighs:** For a richer, more flavorful dish, substitute chicken thighs for chicken breasts. Chicken thighs are more forgiving than chicken breasts and are less likely to dry out during cooking. Adjust cooking time accordingly, as thighs may take slightly longer to cook.
* **Add Other Vegetables:** Feel free to add other vegetables to the baking sheet, such as bell peppers, zucchini, or broccoli. These vegetables will add more color, flavor, and nutrients to the dish. Add them to the baking sheet along with the potatoes and onions.
* **Spice it Up:** Add a pinch of red pepper flakes to the balsamic glaze for a little heat. The red pepper flakes will add a subtle kick to the glaze that complements the sweet and sour flavors perfectly.
* **Use Different Herbs:** Experiment with different herbs to customize the flavor of the dish. Try using Italian seasoning, dried basil, or fresh rosemary. The herbs will add a unique aroma and flavor to the chicken and vegetables.
* **Make it Gluten-Free:** This recipe is naturally gluten-free. Just ensure that your balsamic vinegar is gluten-free.
* **Add a squeeze of lemon juice** for a brighter, more vibrant flavor.
* **Marinate the chicken:** For extra flavor, marinate the chicken in balsamic vinegar, olive oil, garlic, and herbs for at least 30 minutes before cooking.
* **Add a splash of white wine:** Deglaze the baking sheet with a splash of white wine after roasting the vegetables. This will add a layer of complexity to the flavor.
* **Serve with a side salad:** A simple green salad is the perfect accompaniment to this dish.
## Serving Suggestions
This Balsamic Glazed Chicken with Red Onions and Roasted Potatoes is a complete meal on its own, but you can also serve it with a side dish or two to round out the meal. Here are some serving suggestions:
* **Green Salad:** A simple green salad with a vinaigrette dressing is a classic pairing for this dish. The acidity of the vinaigrette helps to cut through the richness of the balsamic glaze.
* **Steamed Vegetables:** Steamed green beans, broccoli, or asparagus are healthy and delicious sides that complement the flavors of the chicken and vegetables.
* **Quinoa or Rice:** Serve the chicken and vegetables over a bed of quinoa or rice for a more substantial meal. The grains will absorb the delicious balsamic glaze and add a satisfying texture to the dish.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious pan juices.
## Make Ahead Instructions
This recipe can be prepped ahead of time, making it even easier to prepare on a busy weeknight.
* **Chop the Vegetables:** You can chop the potatoes and red onions ahead of time and store them in an airtight container in the refrigerator for up to 24 hours.
* **Prepare the Balsamic Glaze:** The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving.
* **Season the Chicken:** You can season the chicken breasts ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. This will allow the flavors to meld together and create a more flavorful dish.
* **Assemble the Dish:** You can assemble the entire dish on the baking sheet ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to cook, simply preheat the oven and bake as directed.
## Storage Instructions
* **Refrigerator:** Leftover Balsamic Glazed Chicken with Red Onions and Roasted Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
* **Freezer:** While not ideal, you can freeze leftovers for up to 2 months. Thaw overnight in the refrigerator before reheating. Be aware that the texture of the potatoes may change after freezing.
## Nutritional Information (Approximate)
* Calories: 450-550 per serving (depending on portion size and ingredients)
* Protein: 40-50 grams
* Fat: 15-25 grams
* Carbohydrates: 30-40 grams
## Conclusion
This Balsamic Glazed Chicken with Red Onions and Roasted Potatoes is a delicious, easy, and versatile recipe that is sure to become a family favorite. With its simple ingredients, easy preparation, and incredible flavor, it’s the perfect weeknight meal. So gather your ingredients, preheat your oven, and get ready to enjoy a flavorful and satisfying one-pan delight!
Enjoy!