Easy chicken dish that is bound to impress your family and friends!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.

  • Mix parsley and garlic together in a small bowl.

  • Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.

  • Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.

  • Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

Nutrition Facts

595 calories; 28.9 g total fat; 163 mg cholesterol; 355 mg sodium. 21.5 g carbohydrates; 60.3 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/06/2017
We liked this! I used a mixture of mini colored potatoes (yellow red & purple) because that's what I had on hand. Ran them through my food processor with the slicing blade which worked perfectly for 1/4" slices. The cooking time needed was way more than 30 minutes so others need to consider this when planning their meal. Ours took about 75 minutes (2 large split breasts bone-in skin on) to get to an internal temp of 165. I had planned on 1 hour so 15 minutes more was not a big deal. I did add some salt and pepper to the parsley/garlic mixture which was a good call. Read More
(7)

Most helpful critical review

Rating: 3 stars
10/26/2017
I followed the instructions step by step and the meat and potatoes are undercooked. I didn t like the results. Not gonna make it again. Read More
(1)
15 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/06/2017
We liked this! I used a mixture of mini colored potatoes (yellow red & purple) because that's what I had on hand. Ran them through my food processor with the slicing blade which worked perfectly for 1/4" slices. The cooking time needed was way more than 30 minutes so others need to consider this when planning their meal. Ours took about 75 minutes (2 large split breasts bone-in skin on) to get to an internal temp of 165. I had planned on 1 hour so 15 minutes more was not a big deal. I did add some salt and pepper to the parsley/garlic mixture which was a good call. Read More
(7)
Rating: 4 stars
01/06/2017
We liked this! I used a mixture of mini colored potatoes (yellow red & purple) because that's what I had on hand. Ran them through my food processor with the slicing blade which worked perfectly for 1/4" slices. The cooking time needed was way more than 30 minutes so others need to consider this when planning their meal. Ours took about 75 minutes (2 large split breasts bone-in skin on) to get to an internal temp of 165. I had planned on 1 hour so 15 minutes more was not a big deal. I did add some salt and pepper to the parsley/garlic mixture which was a good call. Read More
(7)
Rating: 5 stars
02/11/2017
Okay YUGE caveat...I made this with a pork tenderloin. I thought I had chicken. I didn't have chicken. That said put everything in the dish as listed but I lowered the roasting temp to 275 (250 convection) and put it in at 3 pm so it would be done for the famn damily at six. (I was teaching a class) There wasn't a bite left when I returned home at 8. Not a lick not a potato not a sliver of tenderloin. Devoured. I'll be making this again both with the pork and with the chicken. Read More
(6)
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Rating: 4 stars
12/21/2017
This was tasty but the bake time was off. I had to bake an additional 20 minutes. I also had to add more oil to the potatoes and onions halfway thru baking because they were getting dried out. The garlic -parsley paste is super good. We only used 1T vinegar because we have a guy who has a vinegar aversion.:) We added 3 carrots we had to use up cut into hunks. Will make again. Read More
(2)
Rating: 5 stars
01/12/2017
This was delicious. I wasn't sure if I would like it but I loved it. Even the red onions and potatoes were yummy. It took 45 minutes in the oven to get the chicken to 165 degrees. Read More
(2)
Rating: 4 stars
10/25/2017
I used skinless chicken breasts and golden potatoes and baked it in a glass dish and covered it with foil. It took about 50 min for the chicken to cook at 375 and then an additional 20 min for the potatoes to cook. (I removed the chicken once it was done). Read More
(2)
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Rating: 3 stars
10/25/2017
I followed the instructions step by step and the meat and potatoes are undercooked. I didn t like the results. Not gonna make it again. Read More
(1)
Rating: 5 stars
01/11/2018
This was excellent! I used 6 red potatoes and sliced them 1/4 inch using my slicer. I also used a whole young chicken and split it in half. I added carrots celery and mushrooms on top of the chicken with the sliced red onions. I did add extra balsamic 1/2 cup. At the end I scooped out the veggies and put the broiler on high to get the chicken crispy took it out and did the same with the potatoes occasionally mixing them. The whole family loved it even my picky little eaters. Read More
(1)
Rating: 1 stars
07/25/2018
Lacked flavor. Should have marinated chicken in seasonings and balsamic vinegar prior to baking. Potatoes did not cook all the way despite being in the oven for an extra 20 minutes since chicken needed extra cooking time. Will not be making again. Read More
Rating: 4 stars
06/06/2018
This was pretty good. I made it in an 11 inch cast iron pan. It took about an hour for the chicken to reach 165 degrees. I loved the flavor of the vegetables. I found the chicken to be perfectly cooked but lacked flavor past the skin. But I just cut it up and had bites of it mixed with the vegetables. I put it under the broiler on high heat for about a minute before removing from oven. Thanks for the recipe! Will make again as my husband loved it - he gave it 5 stars! Read More