Roasted Potatoes with Tender Chicken

Roasted Potatoes with Tender Chicken 

Tender chicken and crispy potatoes in one dish doesn't seem possible, but it's amazingly simple and quite delicious.

10 pieces of chicken tenders and/or boneless thighs

8 medium potatoes 

Chili powder

Salt

Butter

Marinade:

1/2 cup balsamic vinaigrette

1/4 cup soy sauce

2 tablespoons apple cider vinegar

1/3 cup water

1. Marinate the chicken for about 1/2 hour.

2. Sprinkle with salt and chili powder

3. Peel and cut the potatoes into 1 1/2 inch cubes 

4. Place the potatoes on top of the chicken/marinade layer. 

5. Gently turn the potato cubes over in order to coat them slightly with the marinade mix, but leaving the chicken on the bottom layer.

6. Sprinkle the potatoes with salt and pepper. 

Bake at 350 for about an hour and a half. At the 1 hour mark, drizzle melted butter over the potatoes. 

Potatoes will get deliciously browned on the outside and soft in the middle. Scoop the chicken and potatoes into a platter with a slotted spoon.

Love comforteth like sunshine after rain.  William Shakespeare