Balsamic Roasted Chicken and Potatoes

8 bone-in, skin-on chicken breasts
¼ cup olive oil
2 long springs of fresh rosemary (about 4-inches long), picked
16 small garlic cloves, whole and unpeeled
2 large red or yellow onions, peeled and cut into large chunks
16 red new potatoes, cut in half or quarters
Salt and pepper
½ cup good-quality balsamic vinegar


Preheat the oven to 375 degrees. Rub some of the olive oil all over the chicken breast and then season generously on both sides with salt and pepper. Place the garlic cloves under the chicken in the roasting pan. Toss the potatoes with some of the olive oil and season with salt and pepper, placing them next to the chicken. Place the onion chunks in the baking pan, drizzle with olive oil, and season with salt and pepper. Drizzle ¼ cup of the vinegar onto everything, sprinkle with the rosemary, and bake for 45 minutes. Let the chicken rest for 10 minutes and then drizzle with the remaining vinegar before serving.
Serves: 8


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