Hello, I am Elise. Today, I will show you a way to prepare tony’s balsamic roasted chicken recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Tony’s Balsamic Roasted Chicken Recipe
Tony’s Balsamic Roasted Chicken is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Tony’s Balsamic Roasted Chicken is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have tony’s balsamic roasted chicken using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Tony’s Balsamic Roasted Chicken:
- Take Chicken
- Get 4 bone-in chicken breasts
- Get 3 tbsp extra virgin olive oil
- Get 1 salt, pepper, oregano flakes to taste
- Prepare Vinaigrette
- Take 1 cup balsamic vinaigrette
- Take 1 tbsp honey
- Prepare 2 tbsp
- Prepare 2 tsp cayenne pepper
- Take Sides
- Get 2 can Black eyed peas
- Prepare 1 lb collard greens
- Get 1/2 white onion
- Prepare Garnish
- Take 2 roma tomatoes
- Get 4 oz fresh mozzarella
- Make ready 1 salt, pepper, oregano flake, garlic powder, extra virgin olive oil to taste
Instructions 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, , 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.
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