Roasted Chicken with Strawberry Balsamic Sauce, Veggies, and Mashed Potatoes
Serves: 2
Chicken, Veggies, & Mashed Potatoes:
1 Whole Chicken (4-6 Pounds), Skin On and Cut Up
1 Pound of Trimmed Green Beans
1 Red Onion, Thinly Sliced
1 Container of Simply Mashed Potatoes (Prepared According to the Packaging Directions)
2 Tablespoons of Butter
1/2 Tablespoon of Garlic Powder
Strawberry Balsamic Sauce:
1/4 Cup of Balsamic Vinegar
1/2 Cup of Strawberry Jam
1 Teaspoon of Fresh Ginger, Minced
1/2 Tablespoon of Soy Sauce
1 Teaspoon of Sriracha
2 Tablespoons of Butter
4 Thinly Sliced Green Onions, Bottoms and Tops Separated
Preheat the oven to 425. Melt the butter in the microwave and distribute evenly over the chicken, then season with salt, pepper, and garlic powder. Arrange the chicken skin side up on a roasting pan. Bake for approximately 45-55 minutes until the internal temperature of the breast reaches 165 degrees.
Arrange the green beans and red onion evenly on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place in the oven when the chicken has approximately 15 minutes left.
While the chicken and veggies is in the oven heat a small sauce pot over low medium heat. Place the balsamic vinegar, strawberry jam, water, soy sauce, sriracha, green onion bottoms, and ginger and whisk the ingredients together until dissolved. Bring the sauce to a boil and cook for 5 minutes, whisking often, until the mixture becomes thick. Remove the sauce from the heat and stir in the butter. Allow the sauce to cool, then drizzle over the cooked chicken, and plate the veggies and potatoes alongside. Finally top the chicken with the green onion tops.