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

Gallery

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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; protein 60.3g 121% DV; carbohydrates 21.5g 7% DV; fat 28.9g 44% DV; cholesterol 163mg 54% DV; sodium 355.1mg 14% DV. Full Nutrition
Advertisement

Reviews (15)

Read More Reviews

Most helpful positive review

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
(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)
17 Ratings
  • 5 star values: 8
  • 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: 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
(7)
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
(4)
Advertisement
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)
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: 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)
Advertisement
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
08/04/2017
I made this tonight and followed the recipe to the letter. Very good great flavor and simple to put together. I cooked it at 375 for an hour and it was just perfect. Next time I'll spend a little more time and slice the potatoes thinner Read More
Rating: 5 stars
02/21/2020
Used foil to keep moist and faster cooking. I only had legs...Made the recipe as listed otherwise. When cooking chicken breast or chops, I always been told to manually tenderize the meat since it is a muscle, and needs to be broken down and flattened ... This reduces cooking time and meat is very tender...Covering with foil keep juices in. Read More
Advertisement