Baked Chicken With Vegetables And Balsamic Vinegar
|Balsamic vinegar||125 Milliliter|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Chopped rosemary/0.5 tsp/2 milliliter dried 25 milliliter rosemary||2 Tablespoon, dried|
|Skinless chicken breast||6 (Bone In 6)|
|Potatoes||2 Pound, cut in 1 0.5 inch/4 cm chunks 1 kg|
|Onions||3 , cut in quarters|
|Fennel/2 stalks celery, trimmed and cut in chunks or wedges||1 Large|
|Garlic||12 Clove (60 gm) (Peeled)|
|Chopped parsley||2 Tablespoon|
In small bowl, combine vinegar, oil, minced garlic, salt, pepper and rosemary.
Rub about 1/4 cup/50 mL marinade into chicken breasts on all sides.
In large bowl, toss remaining marinade with potatoes, onions, fennel and whole garlic cloves.
Spread vegetables in large non-stick roasting pan or baking sheet lined with parchment paper or foil.
Roast in preheated 400Â°F/200Â°C oven for 30 minutes, or until vegetables are beginning to brown.
Stir once during cooking.
Reduce heat to 350Â°F/180Â°C.
Place chicken on top of vegetables and continue baking until chicken is cooked through and vegetables are tender â€” about 30 to 40 minutes longer.
Sprinkle with parsley before serving.