balsamic chicken with roasted new potatoes

balsamic chicken with sweet and sour peppers and roasted new potatoes

I was keen to try out some Merchant Gourmet balsamic syrup I’d got hold of and chicken skewers seemed like just the thing. I marinated them for an hour and grilled them on each side. Unfortunately they were a little overdone and tough. It didn’t lend a lot of taste to the meat either – perhaps I should’ve basted again while cooking. A bit disappointing.

One the potatoes however it was smash – sweet and sharp, just the job.

(Served here with sweet and sour peppers)

Balsamic chicken with roasted new potatoes:

For the chicken:

2 chicken breasts, sliced

2 tablespoons Merchant Gourmet balsamic syrup

For the potatoes:

500g new potatoes

1 garlic clove, bashed

Couple of tablespoons olive oil

2 tablespoons Merchant Gourmet balsamic syrup

  1. Marinate the chicken breasts in the syrup for at least an hour.
  2. Parboil the potatoes for ten minutes until knife tender. Preheat the oven to 200°C.
  3. Squish the potatoes slightly with the end of a rolling pin to open them up. Drizzle the potatoes in oil, season well with sea salt and coat with balsamic syrup. Place into the oven for 15 – 20 minutes until crisp.
  4. Season the chicken and place under a hot grill. Cook on both sides until done. Serve with potatoes and sweet and sour peppers.

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