Rating: 3.5 stars
97 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 16
  • 2 star values: 22
  • 1 star values: 11


Credit: Quentin Bacon

Recipe Summary

15 mins
1 hr 5 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the pan once.

  • Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.

  • Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.

  • Transfer the chicken to a cutting board. Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.

  • Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

Nutrition Facts

440 calories; calories from fat 28%; fat 13g; saturated fat 2g; cholesterol 100mg; sodium 600mg; carbohydrates 32g; fiber 4g; sugars 11g; protein 47g.