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Balsamic Glazed Rosemary Chicken with Baby Potatoes

Served with a Caesar Salad and some crusty Italian bread - this balsamic glazed rosemary chicken with roasted baby potatoes makes a rustic home-cooked meal your family and friends are sure to enjoy. Bring the chicken and potatoes straight to the table when they are done and serve to your guests directly from the cast iron skillet.
Preparation
1. Pre-heat the Memphis Pellet Grill to 400 F.

2. Whisk balsamic vinegar, honey, Dijon mustard, garlic, rosemary, salt and pepper until fully blended. Add chicken breasts and mix them until they are all well coated. Refrigerate and allow to marinate for a minimum of 20 minutes or up to 1 hour.

3. Place potatoes in a medium-sized saucepan, cover with cold water and bring to boil over high heat. Drain immediately. Toss the potatoes with 1 tbsp of olive oil, kosher salt flakes, and garlic powder. Set aside.

4. In a large cast iron skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add chicken breasts and sear. Flip and sear the other side. Add the potatoes to the skillet, tucking them between the chicken breasts along with the sprigs of rosemary.

5. Place the skillet on the lower rack of the pre-heated Memphis. Bake until potatoes are tender and chicken has reached an internal temperature of 165 F (approximately 20 minutes). Serve right from the skillet.

Ingredients
1/2 c. balsamic vinegar
2 tbsp. honey
1 ½ tbsp Dijon mustard
2 large garlic cloves, minced or pushed through a press
1 tbsp fresh rosemary, minced
¼ tsp kosher salt flakes
¼ tsp freshly ground black pepper
4 chicken breasts, boneless and skinless
2 C baby red potatoes, cut in half
2 tbsp. extra-virgin olive oil
1 tsp garlic granules
¼ tsp kosher salt flakes
3-4 rosemary sprigs
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