Cooking for One

Roasted Balsamic Chicken with Potatoes

image :  Roasted Balsamic Chicken with Potatoes


  • 8 baby potatoes, halved
  • 1 small orange sweet potato (yam), cut into fingers
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon olive oil, 2 teaspoons olive oil
  • 1/2 teaspoon crushed dried chilies
  • 2 garlic cloves, bruised
  • salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • salt and freshly ground pepper to taste
  • 4 bone-in chicken thighs


Preheat oven to 375°F (190°F). Grease a roasting pan. Combine baby and orange potatoes, oregano, 1 teaspoon of oil, chilies, garlic and salt and pepper in a medium bowl. Spread in prepared pan. Combine vinegar, zest, juice, remaining oil, mustard and a pinch of salt and pepper in same bowl. Add chicken and toss. Add to potatoes. Bake, uncovered in preheated oven, turning occasionally, for about 1 hour or until chicken and potatoes are tender.

Serves 1 to 2 or enough for 2 meals.