Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, tony's balsamic roasted chicken. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Tony's Balsamic Roasted Chicken is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Tony's Balsamic Roasted Chicken is something that I’ve loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. You can have tony's balsamic roasted chicken using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Tony's Balsamic Roasted Chicken:
- Prepare Chicken
- Prepare 4 bone-in chicken breasts
- Get 3 tbsp extra virgin olive oil
- Prepare 1 salt, pepper, oregano flakes to taste
- Prepare Vinaigrette
- Take 1 cup balsamic vinaigrette
- Prepare 1 tbsp honey
- Take 2 tbsp white wine
- Make ready 2 tsp cayenne pepper
- Take Sides
- Take 2 can Black eyed peas
- Get 1 lb collard greens
- Make ready 1/2 white onion
- Make ready Garnish
- Take 2 roma tomatoes
- Prepare 4 oz fresh mozzarella
- Prepare 1 salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste
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. Accompanied with peppery arugula greens and a white balsamic vinaigrette. Sign up here for Tony's restaurant newsletter: Chicken thighs, roasted with a garlicky, thyme, lemon and balsamic sauce, onions and potatoes.
Steps to make Tony's Balsamic Roasted Chicken:
- Heat 2 Tbsp olive oil in a sauté pan.
- Rub 1 Tbsp olive oil on chicken and season skin with salt, pepper, and oregano.
- 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.
- While chicken was started, preheat oven to 400° F. Boil Collard greens in a saucepan in enough water to completely submerge.
- 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.
- Place chicken in oven, roasting for 15-20 minutes or until chicken is fully cooked inside.
- Add onion to collard greens and cook until collard greens are soft. Heat up black eyed peas in a sauce pan.
- slice tomatoes, and rub one side with olive oil, then sprinkle salt, pepper, oregano, and garlic. Place on a thin baking sheet.
- Once chicken hits its 10 minute mark in the oven, place in the tomatoes on the top rack, and cook until chicken is done.
- 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.
The chicken will be golden brown with a crispy skin. Remove chicken to a platter and cover with foil to keep warm. Add the potatoes to the chicken platter. Cover with foil and keep warm. Coat each chicken breast in the vinegar mixture.
So that is going to wrap it up for this exceptional food tony's balsamic roasted chicken recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
