Balsamic Roasted Chicken Breast with Carrots and Potatoes (#1561)

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  • 3 tablespoons Olive Oil divided
  • 2 Chicken Breast Halves (Boneless Skinless)
  • 1 Salt And Black Pepper
  • 2 tablespoons Balsamic Vinegar divided
  • 1 Potatoes one large size, or two medium ones, peeled if needed, and cut into 1/2-inch chunks
  • 1 Carrots peeled and cut into 1/4 inch slices
  • 1 Red Onion peeled and chopped
  • 2 cloves Garlic peeled and sliced


  1. Preheat the oven to 450° f (230° c), and heat 1 tablespoon of olive oil in a large nonstick skillet over medium high heat until hot.
  2. Place the chicken breasts onto a plate, sprinkle salt and black pepper on both sides of the chicken breasts.
  3. Drizzle 1/2 tablespoon of balsamic vinegar over chicken breast, and spread the vinegar evenly to coat the breast.
  4. Place the seasoned chicken breasts into now-hot pan, and brown both sides for 2 to 3 minutes or until browned.
  5. Meanwhile place potato chunks, carrots, red onion and garlic onto a large rimmed baking sheet.
  6. Drizzle the remaining 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the vegetables, season with salt and black pepper.
  7. Toss until evenly coated, then arrange the veggies into a single layer.
  8. Bake in the oven for 25 to 35 minutes or until the potatoes are fork tender.
  9. Add the browned chicken breasts onto the baking sheet at the last 5 minutes of cooking.
  10. Roast until the internal temperature of the chicken has reached 165 degrees f.
  11. Remove from the oven, and let cool for a few minutes.
  12. Divide between two serving plates. Season with more salt and black pepper if needed.
  13. Serve warm.
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