Description
A delightful dish featuring balsamic grilled chicken served with herbed mashed potatoes and roasted tomatoes.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs
- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon whole-grain mustard
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 3 garlic cloves, finely minced
- 3 pounds yellow potatoes, peeled and cut into large chunks
- ½ cup warm whole milk or half-and-half
- 5 tablespoons butter
- ⅓ cup sour cream or plain Greek yogurt
- 1 teaspoon salt, plus more to taste
- ½ teaspoon ground black pepper
- 2 garlic cloves, cooked until soft and mashed
- ¼ cup finely chopped fresh herbs (such as parsley, basil, or chives)
- 2 cups cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- 1 garlic clove, lightly crushed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh herbs, chopped (for serving)
- Thick balsamic glaze (for serving)
- Flaky salt (for serving)
- Freshly ground black pepper (for serving)
Instructions
- In a large bowl or resealable bag, mix together the balsamic vinegar, olive oil, maple syrup or brown sugar, mustard, Italian seasoning, smoked paprika, salt, black pepper, red pepper flakes, and garlic. Add the chicken and coat well. Cover and refrigerate for at least 4 hours, or up to overnight.
- Preheat the oven to 400°F. Spread the tomatoes on a baking sheet and toss with olive oil, shallot, garlic, salt, and pepper. Roast for 18–20 minutes, until the tomatoes soften and begin to caramelize. Set aside.
- Place the potatoes in a large pot and cover with cold, well-salted water. Bring to a boil and cook for about 20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Add the butter, warm milk, sour cream or yogurt, mashed garlic, salt, and pepper. Mash until smooth and creamy. Stir in the fresh herbs and adjust seasoning as needed. Keep warm.
- Heat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 4–6 minutes per side, depending on thickness, until fully cooked and lightly charred. Let rest for 8–10 minutes, then slice.
- Spoon the mashed potatoes onto plates, top with sliced grilled chicken, and add a generous spoonful of roasted tomatoes. Finish with fresh herbs, a drizzle of balsamic glaze, flaky salt, and black pepper.
Notes
- For best flavor, marinate the chicken overnight.
- Feel free to substitute different herbs in the mashed potatoes based on your preference.
- Adjust the sweetness of the chicken marinade to your taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 130mg