Roasted Balsamic Chicken and Potatoes

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Recipe by Denise Santoro Lincoln



  • 6 chicken legs
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 3 large russet potatoes halved and sliced into 1/4 –inch pieces
  • Salt and pepper to taste
  • 1/4 cup chopped fresh Italian parsley


  1. In a large pan, mix the olive oil, vinegar, mustard and some salt and pepper. Marinate the chicken in the mixture for at least an hour or up to one day in the refrigerator.
  2. Preheat oven to 400 degrees.
  3. Add potatoes to the pan with the chicken and mix in the marinade. Top with a little more olive oil if needed.
  4. Season with salt and pepper.
  5. Bake for 30 minutes. Remove chicken from oven and top with chopped parsley.
  6. Bake another 15 minutes or until done.
  7. Serve.
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