Recipe: Tasty Tony's Balsamic Roasted Chicken

Tony's Balsamic Roasted Chicken. Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic. top collard greens with black eyed peas. Oven Roasted Chicken. crispy polenta + pan sauce + arugula. Half of an all natural, free-range chicken, slow-roasted with polenta and a savory pan sauce.

I love sheet pan, one pot recipes because they make for super easy clean up. More sheet pan chicken recipes I love to make are Baked Chicken Thighs with Brussels Sprouts and Sweet Potato, Turmeric Roasted Chicken and Sweet Potatoes, and Baked Apple Cider Chicken and Cabbage. Adapted from my friend Julia of Julia's Healthy Italian. You can have Tony's Balsamic Roasted Chicken using 17 ingredients and 10 steps. Here is how you cook it.

Ingredients of Tony's Balsamic Roasted Chicken

1. You need of Chicken.
2. It's of bone-in chicken breasts.
3. It's of extra virgin olive oil.
4. You need of salt, pepper, oregano flakes to taste.
5. You need of Vinaigrette.
6. Prepare of balsamic vinaigrette.
7. Prepare of honey.
8. It's of white wine.
9. Prepare of cayenne pepper.
10. Prepare of Sides.
11. Prepare of Black eyed peas.
12. It's of collard greens.
13. It's of white onion.
14. You need of Garnish.
15. Prepare of roma tomatoes.
16. Prepare of fresh mozzarella.
17. You need of salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste.

With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together. Mix wine and vinegar; pour over chicken.

Tony's Balsamic Roasted Chicken instructions

1. Heat 2 Tbsp olive oil in a sauté pan..
2. Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano..
3. Place chicken skin side down on pan and fry on medium high till golden brown, flip and cook for 10 minutes. I suggest covering with aluminum foil to prevent splashes and help with cooking..
4. While chicken was started, preheat oven to 400° F. Boil Collard greens in a saucepan in enough water to completely submerge..
5. Also, in a small sauté pan, add balsamic vinaigrette, honey, wine, and pepper. Bring to a boil, then reduce to a simmer uncovered, stirring occasionally..
6. Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside..
7. Add onion to collard greens and cook until collard greens are soft. Heat up black eyed peas in a sauce pan..
8. slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic. Place on a thin baking sheet..
9. Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done..
10. Assemble dish however you like, but I personally prefer topping the chicken with the mozzarella, roasted tomatoes, and then drizzling the balsamic. top collard greens with black eyed peas. Enjoy this dish with your favorite Chardonnay..

Roasted Chicken with Balsamic Vinaigrette recipe: If you're bored with the same old roast chicken, here is a new twist to try. The bird absorbs all the sweet and savory flavors of the marinade, and that's what keeps the meat incredibly moist. It is also perfect for sandwiches and salads throughout the week. You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken.