Roasted Chicken Breasts with Roasted Onions, Potatoes and Balsamic Vinegar Recipe

Preheat oven to 400F. Mix 3 tbsp. olive oil with 2 tbsp. vinegar and add to onions. Toss to coat, bake in small baking dish for 20-25 minutes until golden brown. Stir once or twice; remove from oven.

Meanwhile, season the chicken with salt and pepper. Heat 2 tbsp. oil in large ovenproof skillet over medium-high heat. When oil is very hot, add chicken, skin side down, and cook until lightly golden, 2-3 minutes. Turn the chicken and brown the other side, 2-3 minutes. Add reserved onions, potatoes,garlic, remaining olive oil and vinegar to skillet and mix well. Place skillet in 400F oven. Bake 25 minutes until chicken is cooked through and potatoes are golden brown and glazed. Stir potatoes and onions a few times during cooking and baste chicken with pan juices or a bit of additional vinegar.