top of page

Chicken with Potatoes and Carrots

(by Claire Acerno)

(adapted from Le Crème de la Crumb)

1 c. balsamic vinegar

1/3 c. honey

4 boneless skinless chicken breasts, pounded to even thickness

2 lb. baby red and/or gold potatoes, halved or quartered

1 lb. carrots, peeled and cut into 2-in. pieces

3 T. olive oil

salt and pepper to taste

1 t. garlic powder

1/2 t. dried basil

1/2 t. dried thyme

2 T. grated Parmesan cheese


Preheat oven to 400 F.

In a medium saucepan, bring balsamic vinegar and honey to a boil.

Cook about 5 minutes, until reduced by half.

Arrange chicken, potatoes, and carrots separately on a sheet pan lined with aluminum foil.

Drizzle olive oil over sheet pan, rubbing it into the chicken with your fingertips.

Season with salt and pepper to taste, garlic powder, basil, and thyme.

Spoon half of the balsamic sauce over chicken.

Sprinkle Parmesan cheese over potatoes.

Bake 20 - 25 minutes, or until chicken is cooked through and carrots and potatoes are tender.

Drizzle with remaining balsamic sauce (it should be slightly thickened after cooling).


(Read Love On the Plate, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page