Chicken and Tater Recipes

Here are two more recipes that I enjoyed when I visited with Julie in June.

Roasted Chicken with Balsamic Vinaigrette

1/2 c. balsamic vinegar
1/4 c. fresh lemon juice (1 lemon, approx.)
1/4 c. Dijon mustard
3 garlic cloves, minced
1 t. salt
1 t. freshly ground pepper
1/2 c. olive oil
chicken, cut into 6 pieces
1 T. chopped fresh parsley
1 t. grated lemon zest (1 lemon, approx.)

In a 9 x 13 pan, whisk the first 6 ingredients to blend. Whisk in the oil. Add chicken pieces and turn to coat. Cover and refrigerate, turning chicken occasionally, for at least 2 hours or up to a day.
Preheat oven to 400 degrees. Roast chicken uncovered until just cooked through, about 45 minutes. Using tongs transfer chicken to a platter. Pour liquid into a saucepan; spoon off excess oil. Boil until liquid reduces by about 1/2 and thickens slightly, about 8 minutes.
Pour sauce over chicken. Sprinkle parsley and lemon zest over the chicken and serve. If the chicken gets too dark too quickly, cover with foil taking the foil off for the last 10 minutes of roasting.



Roasted Potatoes

5 medium potatoes
1 medium onion, chopped
1 T. garlic powder
1 T. kosher salt
2 t. chili powder
1/4 c. olive oil
1 c. shredded cheddar cheese, opt.

Arrrange potatoes and onions in a greased 9 x 13 pan. Sprinkle seasonings on top. Drizzle with olive oil. Sprinkle cheese on top.

450 degrees for 35-40 minutes.