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Balsamic Chicken with Roasted Potatoes and Carrots
by Jes Mostek 		 

Recipes:
Balsamic Chicken with Roasted Potatoes and Carrots
by Jes Mostek
serves: 6
  Chicken, onion, potatoes, and carrots in a robust, tangy sauce. An entire meal in one recipe!
Ingredients:
  6   chicken breasts
  1 c.   Balsamic Marinade
  1 med.   onion, sliced
  2 c.   potatoes, chunked
  2 c.   carrots, chunked
Directions:
  Marinate chicken overnight (or for at least 20 minutes before cooking). You can also freeze raw chicken in a gallon plastic zipper bag in the marinade.

Preheat oven to 400°F.

Peel or scrub potatoes and carrots. Cut up potatoes, carrots, and onion. Rinse and pat dry the raw chicken.

Put potatoes, carrots, chicken breasts, and onion in an oven-safe casserole dish or baking pan. Pour the marinade top. Cook, uncovered for 30 minutes. Cover and cook for another 15-20 minutes.
Balsamic Marinade or Dressing
by Jes Mostek
serves: 6
  A robust and tangy sauce or salad dressing that is full on flavor.
Ingredients:
  3 3/4 T.   balsamic vinegar
  1 1/2 T.   corn syrup (or sugar)
  3/4 T.   lemon juice
  3/8 c   olive oil
  1 1/2 cloves   garlic, minced (or ½ tsp. powder for each clove)
  3/4 tsp.   ground mustard
  3/8 tsp.   onion powder
    salt and pepper to taste
Directions:
  Juice and zest (grate the yellow part of the rind) the lemon. Whisk together the lemon juice, vinegar, olive oil, and spices.

Use as a salad dressing. To marinate meat, pour over meat and add water to completely submerge meat. Marinate chicken or shrimp for 30 min. Marinate beef up to overnight. Discard used marinade.

Basic recipe yields 1 c., or 8- 2 T. servings