Rosemary Balsamic Chicken

rosemary chicken

Rosemary Balsamic Chicken
  • 1 lb boneless skinless chicken breasts (or use bone-in, but adjust baking time accordingly)
  • ¾ lb small red or purple potatoes, washed and halved or quartered if large
  • ¼ cup high quality aged balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp dried rosemary, crushed
  • ¼ cup olive oil
  • sea salt and pepper
  • 4-5 sprigs fresh rosemary
  1. Preheat oven to 350 degrees. Arrange chicken breasts in single layer in baking dish. Arrange potatoes in dish around chicken pieces.
  2. In a small bowl, combine balsamic vinegar, garlic and crushed rosemary. Gradually whisk in olive oil.
  3. Drizzle balsamic mixture over chicken and potatoes.
  4. Lightly season with sea salt and black pepper if desired.
  5. Top chicken pieces with fresh rosemary sprigs.
  6. Bake for 40 minutes or until internal temperature of chicken reaches 160 degrees.