Balsamic Chicken and Potato Roast

Balsamic Chicken and Potato Roast


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The smell of this delicious chicken will instantly fill up your kitchen and your partner will be excited to see what's cooking for dinner. A balsamic marinade gives this chicken the right amount of flavor.

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Time needed

1 1/2 hour cooking

Serving Size / Yield

6 servings


  • 1/2 onion
  • 3 garlic cloves
  • 2 handfuls fresh basil
  • 1 tsp. herb blend
  • 2 oz. pancetta, chopped
  • 5 tsp. balsamic vinegar
  • 1 tsp. extra virgin olive oil
  • 1 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 5 chicken breasts, boneless
  • 6 baking potatoes, cleaned and cubed into 2" pieces
  • 1 C. dry white wine
  • Parsley to garnish

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Preheat oven at 400 degrees F. In a food processor, blend the onion, garlic, herbs and pancetta. Add 2 Tbs. of balsamic vinegar and olive oil. Season with sea salt and pepper. Rub mixture on chicken breasts. Place on deep baking pan. Scatter potatoes around the chicken and season with sea salt and pepper. Roast for 20 minutes. Pour wine in pan and roast for 1 hour. Flip chicken and potatoes halfway through. Before serving, sprinkle with parsley.

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