Balsamic Chicken with Red Onions and Potatoes Review

We liked this! I used a mixture of mini colored potatoes (yellow, red & purple), because that's what I had on hand. Ran them through my food processor with the slicing blade, which worked perfectly for 1/4" slices. The cooking time needed was way more than 30 minutes, so others need to consider this when planning their meal. Ours took about 75 minutes (2 large split breasts, bone-in, skin on) to get to an internal temp of 165. I had planned on 1 hour, so 15 minutes more was not a big deal. I did add some salt and pepper to the parsley/garlic mixture, which was a good call.