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Balsamic Chicken with Roasted Potatoes

2 tablespoons olive oil
2 tablespoons white wine
1 tablespoon minced garlic
1 tablespoon chopped parsley
1 teaspoon lemon juice
pinch salt and pepper

4 chicken halves, each cut into 4 pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
1 cup chicken broth
1/4 cup balsamic vinegar
1/4 cup sliced black olives
1 tablespoon butter
salt and pepper to taste
Roasted Potatoes (recipe follows)
1 tablespoon chopped parsley

In a plastic bag or container with lid, combine marinade and chicken.
Marinate in refrigerator for at least 2 hours. Drain marinade from
chicken. Preheat oven to 3750 F. Heat oil in a large skillet over
medium heat. Starting with skin-side down, cook chicken for 4-5
minutes on each side. Transfer chicken to a baking pan and place
in oven. Roast chicken for 10-15 minutes. In same skillet, cook
garlic and onion until golden. Remove chicken from oven and return
to skillet. Add chicken broth, vinegar, olives, butter, salt, pepper
and roasted potatoes. Over high heat reduce sauce for 4-6 minutes.
Garnish with parsley and serve.

Roasted Potatoes

2 large potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon rosemary
salt and pepper to taste

Preheat oven to 375 F. Arrange potatoes in a lightly oiled baking


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