I cook as much from scratch as possible because this was how I was raised by Granny. We never had hamburger helper or Kraft mac and cheese. She was one of the most wonderful/kind people I ever new.
She raised me for about 11years. In that time we never had piles of laundry (one area I fall way short), breakfast, lunch and dinner where made from scratch with the best ingredients. I remember I ate a puffed pancake every morning for breakfast for 3/4 of an entire year, my Grandfather had oatmeal with raisins and my Dad would come home from the Navy on the weekends and eat a bacon and scrambled egg sandwich. She was often times a short order cook for breakfast, what you felt like she would make, even for my fathers friends who might drive up for the weekend and sleep on our couch. On occasion I would eat pancakes with homemade blueberry sauce. She grew the berries herself and froze them. We always had a nice lunch, I rarely ate school lunch and when I did it was because I had asked. Dinners where always to die for! As a mother now I look back and have no idea how she did it all. My laundry piles up, there are toys scattered around my house ( mainly lego's from my youngest) and my dinners might only be as complicated once or twice a week but I still thrive to supply my kids with as much of the values she had blessed me with..
We never eat in the living, other then possibly once a year with a pizza night and a movie. My children never eat alone and I try as much as possible to feed my children nutritious home cooked meals with no additional junk added to it.My children will try anything and will eat anything as long as it taste good. They love vegetables and have well developed palates. This is all due my Granny taking the time to raise me in this manner. So this meal is one of those meals without a lot of fuss but a heck of alot better then chicken helper...lol..We enjoy this alot and I hope you will too!
All the oil, vinegar and spices in the blender on high
Bite size potatoes covered with half of vinaigrette
Place chicken breast on top and cover with remaining vinaigrette
Chicken And Red Potatoes In One Pan With Homemade Vinaigrette
Chicken And Red Potatoes In One Pan With Homemade VinaigrettePrep time: 15 minutes
Cook time: 55 minutes- 1 hour 15 minutes
Total time: 1 hour 30 minutes
Yield: 3-5 servings
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Vinegar ( I used red wine, but white wine or balsamic is also delicious)
- 1 teaspoon Dijon Mustard
- 3 cloves Garlic, Minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Sea Salt
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon Smoked Paprika Or Regular (optionalÃ¯Â»Â¿)
- 1/2 teaspoon Granulated Garlic
- 2 teaspoons Honey
- 1/4 cup Parmesan Cheese
- 10 whole Red Potatoes
- 3-5 whole Chicken Breast Dependent On Size
- To Taste Sea Salt and Peper
- Preheat oven 425 degrees
- Place oil, vinegar, Dijon, garlic Worcestershire, sea salt, Italian seasoning, paprika, granulated garlic, and Parmesan cheese into blender and blend until garlic is combined.
- Cut potatoes and place into a oven proof baking dish, cover with half of vinaigrette. Place chicken breast on top of potatoes, cover and rub in remaining vinaigrette. Salt lightly and pepper.
- Baste chicken every 20 minutes with juice from under the potatoes until done, no longer pink and potatoes are soft. Cook time depends on size of chicken breast and if fresh or frozen. I used frozen this time and it took 1 hour and 20 minutes. Fresh usually is done within 50 minutes.
- Tip: The smaller you cut the potatoes the better they will cook.