RECIPE: REC: Baked Chicken with Onions, Potatoes, Garlic & Thyme--so easy and delicious...

RECIPE:

charlie

Well-known member
Baked Chicken with Onions, Potatoes, Garlic, and Thyme

Serving Size: 4

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise

1 lb. white new potatoes, halved (quartered if large)

1 large red onion, cut into eighths

1 head garlic, cloves separated and left unpeeled

6 sprigs thyme

1 lemon, quartered

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

Coarse salt and ground pepper

Directions:

1. Preheat oven to 450 degrees.

2. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan.

3. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.

4. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

 
The little bit of sugar in the balsamic probably helps with the caramelization,, but

I'm sure that you can used plain red wine vinegar.

The 2 Tbls isn't even noticeable in the finished dish.

Give it a try Orchid

 
A couple of weeks ago I did a search for a substitute for balsamic

and the consensus was red wine vinegar mixed with sugar. I haven't tried it yet though. I think I must be the only person but I just don't like the taste of balsamic.

 
Most, if not all, of the balsamic in the supermarket is just that--vinegar and

some sort of sweetener. Most likely caramel.

The real stuff from Modena is a totally different animal.

As it ages it is transferred from barrel to barrel of different woods. Giving it wonderful nuances.

I think it should be at least 5 years old.

You can spend a lot of money on the really old balsamic (some are aged 25yrs and older).

I was given a 15 year old bottle and I just drizzle some on different foods---good Parmesan is my favorite

 
Made this tonight with 3 big chicken breasts, bone-in, skin-on. It was delicious!

I cut them in half. They totaled nearly 3 1/2 pounds.

Wifey asks that charlie be thanked and the recipe remain in our rotation.

Thank you, charlie, for a delicious and easy meal.

Michael

 
Always glad to hear that others enjoyed one of my recipes. Was the..

timing perfect?

I ask because a cousin of mine did the recipe with breasts and whole fingerlings and said it needed an extra 15 minutes.

I can't imagine why.

 
Funny you should ask. I pre-heated my oven and let it continue to heat for...

...about 15 minutes after the thermo said 450 degrees. Then I put my oven thermometer on the center rack and closed the door for another 15 minutes. When I checked it, it was spot-on, at 450. My temperature setting was at 465. It tends to run 15 degrees cold.

At that temp, the dish was PERFECT at 50 minutes. Chicken skin very nicely browned, onions starting to char and the potatoes were perfect. Since the chicken pieces were really thick, I used my instant read thermometer to check the meat. It was right at 160, and not pink at all.

The new potatoes I bought were very small, even as new potatoes go. They were about the size of big marbles, or small golf balls, whichever you prefer.

Michael

 
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