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Feb 1, 2011 09:16 AM

Roasted Chicken with Balsamic Vinegar and Herbs, feedback please

I'm thinking of making this:

However, instead of using skin-on chicken pieces, I will be using cubed boneless, skinless chicken breast instead. I'm nervous about the chicken sticking to the potatoes, should I be? Any feedback greatly appreciated, thanks in advance!

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  1. Honestly, I'd saute the chicken up in a pan, rather than baking it for so long. It truly only needs a few minutes to cook through in a pan and will dry out at over an hour baking.
    I don't know that the chicken breast would stick to the chicken, but get the sense/concern that it will meld together and become chicken hash.
    eta: I also would finish with butter or a buerre manie, as suggested on bottom.

    2 Replies
    1. re: monavano

      Thanks, monavano! I will take your advice and saute the chicken. I'm assuming that finishing it with butter will result in a richer flavor?

      1. re: cherrypoprocks

        Yes, the butter thickens sauce a bit, but of course the beurre manie will do even more so. I've had good results with the butter/flour at the end.

    2. Skinless boneless breast cubes barely need any cooking. That recipe call for two whole chickens. At 375, the chicken will only need a short time to cook-add for the last thirty minutes. Also, that recipe call for removing the chicken and further browning the potatoes. Might be difficult and cumbersome to remove cubed chicken.

      Perhaps you could saute the chicken once the potatoes are removed from the oven or lightly poach it in the marinade while the potatoes are cooking (making sure you have enough to add to the sauce)? Then just pour the sauce over the combined chicken and potatoes. In any case, I think you need to cook the chicken separately.
      And if you are omitting dark meat and chicken skin for health reasons, then steam or boil the cubes.