Easy Balsamic Chicken with Roasted Potatoes & Royal Raisins

This post is sponsored by Nuts.com. As always, thank you for supporting CNC! 

We’re all about healthy and EASY recipes in our house, especially when it comes to dinner. Most nights, we’re rushing home after a workout or straight to daycare to pick-up Qman, so dinner needs to prepped ahead of time or a simple meal that comes together quickly with minimal ingredients and directions. And, of course, the fewer dishes and things I have to clean up, the better! 🙂

This Easy Balsamic Chicken with Roasted Potatoes & Royal Raisins is the easiest recipe ever and always turns out well. The entire meal is cooked in just one pan (hooray!), so everything finishes cooking at the same time and there’s not a ton of clean up afterward.

The combination of chicken breast with roasted potatoes and Royal Raisins is hearty, satisfying, and, ohhh, so tasty. We especially love how the savory and sweet flavors compliment each other so well. Holy yum! We sometimes pair this recipe with a green veggie side, like asparagus or green beans, but it’s totally a meal that you can eat alone. It also makes delicious leftovers for lunch the next day, so it’s definitely a go-to recipe for the Hauperts. I hope your family loves it as much as we do!

Ingredients:

  • 1 – 1.5 pounds boneless, skinless chicken breasts
  • 28 ounces potatoes, cut into 1-inch pieces (I used a medley of red, purple, and white)
  • 1/3 cup Royal Raisins
  • 1.5 tablespoon balsamic vinegar
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 heaping teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • salt + pepper to taste

Did you happen to notice the Royal Raisins in the ingredients above? Never heard of ’em? Well, you are in for a real treat! They’re basically the biggest (in fact, they’re the largest variety of raisin on Earth) and plumpest raisins you’ve ever seen. Royal Raisins are a variety of black grape raisins from California that have a gorgeous deep purple hue and a subtly spicy, yet sweet, caramel-like taste. The texture is soft and chewy with a pleasantly firm texture. I’m telling ya, they’re quite amazing in recipes, but especially eaten solo by themselves, which is how Quinn and I like to eat them. Seriously, our little guy is obsessed with them and asks for “ray-ZINS” all the time! 🙂 FYI: A BIG (1-pound) bag only costs $5.99, so they’re priced right, too! 🙂

Directions:

Preheat oven to 375 degrees F. Place chicken breasts in a mixing bowl and then season with salt and pepper. Then, add balsamic vinegar, 1 tablespoon olive oil, minced garlic, and kosher salt. Allow chicken to marinate while you cut up the potatoes or marinade overnight. The longer, the better!

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Add potatoes and Royal Raisins to a rectangular baking dish and then toss with 1 tablespoon of olive oil. Season with salt and pepper to taste.

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Place chicken breasts on top of potatoes and raisins along with any additional marinade. Tightly cover pan with tin foil and then bake for 50-55 minutes until chicken is cooked all the way through and potatoes are soft. Serve immediately.

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Makes 4 servings

12 Comments

  1. This looks so good and easy! One of my goals for the month is to get back into making more “real” family meals. Things that can be prepped ahead of time or just pop into the oven are going to be key for me to do this. Thanks for the recipe!

  2. Looks so yummy! I’m always looking for new ways to make chicken.
    The raisins kind of remind me of adding prunes to moroccan chicken – so good!

  3. I will add those raisins to my list I have going for my next nuts.com order. I opened a bag of their dark chocolate turbinado sea salt almonds today to try…Yum!

  4. Yum!!! I’m super into one pan meals like I’ve got a whole series dedicated to it and Pinterest board but I’ve been doing lots of sheet pan meals I forgot how good a casserole bake can be! Plus raisins are like my favorite food ever! Pinning!

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