2 garlic cloves, minced

1 T. minced fresh rosemary leaves or 11/2 tsp. dried

¼ C. minced fresh flat-leaf parsley

1 dried red chili pepper, crumbled

4 large (11/2 lb.) Yukon Gold or red-skinned potatoes

2 whole chicken breasts, with skin, split

Kosher salt and freshly ground black pepper

1 large (1-lb.) red onion, cut into thin wedges

3 T. balsamic vinegar

 

Pre-heat oven to 375 degrees.  Pour 1 T. oil into an ovenproof casserole that will hold chicken breasts in a single layer without crowding. Thoroughly coat sides and bottom of casserole with oil. In a small dish, combine garlic, rosemary, parsley and chili pepper; set aside.  Cut potatoes lengthwise into thick slices; arrange over bottom of casserole. Season undersides of chicken breasts with salt and pepper. Loosen skin and push some of the herb mixture between skin and flesh of each breast. Place breasts, skin side up, over potatoes. Tuck onion wedges around and between chicken pieces. Sprinkle chicken with vinegar; season generously with salt and pepper. Drizzle on remaining oil.  Bake chicken, basting often, until browned and cooked through and potatoes are done, about 1 hour and 10 minutes.

 

 

Yield:

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